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This Peppermint Dark Chocolate Pretzel Bark is full of rich dark chocolate, salty pretzels and pieces of candy cane. About 10 minutes to prep, easy to vary and so delicious! This simple treat is a holiday crowd pleaser!
Feeling the holiday crunch?? Don’t worry, this Peppermint Dark Chocolate Pretzel Bark is sooo simple to make and makes a tasty gift. Try this Pretzel Toffee for another great treat!
Not even 10 minutes to prep! And that is the way I like it! A perfect Christmas recipe when you are short on time.
Love mint and chocolate? Try these recipes: No Bake Peppermint Oreo Cheesecake, Christmas Puppy Chow, Peppermint Mocha Cookies, Peppermint Chip Cookies, or these Peppermint Bark Brownies!
Ingredient Notes
- I prefer mini pretzel twists. Use your favorite. You can opt for gluten free if needed.
- Peppermint extract is potent. A little goes a long way. I always start with 1/2 teaspoon and sometimes add a drop more if I am feeling it.
How to make this recipe
- Spread the pretzels across the bottom of a 9×9 inch pan lined with parchment. (step 1)
- Melt the chocolate in 20 second increments in the microwave and stir well between each heating. DO NOT OVERHEAT the chocolate. It will scald. (Feel free to use the double boiler method if you don’t want to microwave!) Once almost all the chips are melted, just keep stirring to melt the rest. After melted, stir in the peppermint extract and half of the candy canes. (steps 2-3)
- Pour the mint chocolate mixture over the pretzels and then use a spatula to help spread and cover all of the pretzels. (steps 4-5)
- Add the remaining candy canes over top of the pretzel and chocolate mixture to cover. Add any other fun additions at this time like sprinkles or holiday M&Ms. (step 6)
- Freeze for about 10-15 minutes to allow it to harden. Break or chop into pieces and enjoy!
Notes and tips
- If you are worried about the candy canes being a bit too much, crush them up really small. That way no one will lose a tooth but you can still enjoy this crunchy chocolate pretzel bark with candy canes!
- If you cook the chocolate too long, it will scald and there will be no returning. I advise heating until almost all of the chocolate chips are melted. From there, you can just keep stirring and the heat will melt it all the rest of the way.
- No candy canes? Peppermint candies will work as well!
- Be careful when breaking this bark. Cutting with a knife may be the better idea. Candy cane pieces can be really sharp!
- Throw this in a nice tin and you have a perfect host gift or a nice treat for someone on your list!
Variations
- Change up the type of chocolate: white chocolate, milk chocolate–maybe even swirl two together!
- What’s more chocolate, right? So add in some festive red and green M&M’s.
- There are lots of fun sprinkles and sprinkle shapes out there these days so feel free to toss some of those in as well!
Other Christmas Recipes
- Nutella Stuffed Ritz Cracker Cookies with Peppermint White Chocolate
- Snickerdoodle Cheesecake Stuffed Crescent Wreath
- Dark Chocolate Candy Cane Pretzel Bark
- Snickerdoodle Puppy Chow
- Dark Chocolate Peppermint Puppy Chow
- Individual Cranberry Orange Crisps
- Maple Vanilla Spiced Pecans Recipe
- Peppermint Chip Cookies
- Nutella Crumble Bars
Peppermint Dark Chocolate Pretzel Bark
This Peppermint Dark Chocolate Pretzel Bark is full of rich dark chocolate, salty pretzels and pieces of candy cane. This simple treat is a holiday crowd pleaser!
Ingredients
- 1 ½ – 2 cups mini pretzel twists (approx.)
- 1 bag dark chocolate chips (12 oz.), or baking chocolate
- ½ tsp peppermint extract
- ⅓ cup candy canes, crushed , about 8-10 mini candy canes, 3 large candy canes
- holiday or festive sprinkles, if desired
Instructions
- Place candy canes in a plastic bag and crush using a wooden spoon.
- Line the bottom of an 9×9 inch pan with parchment paper and then spread pretzels evenly.
- Microwave the chocolate in 20 second increments, stirring well between each heating.
- Once melted, remove from heat and add peppermint extract and half of the candy canes and stir.
- Pour slowly over pretzels and shuffle pan in all directions and then spread over top with a spatula to cover as much as possible.
- Sprinkle remaining candy canes on top and freeze for about 15 minutes.
- Once bark has hardened, break into pieces and enjoy! Store at room temperature in an air tight container for about 1 week.
Notes
- If you are worried about the candy canes being a bit too much, crush them up really small. That way no one will lose a tooth but you can still enjoy this crunchy chocolate pretzel bark with candy canes!
- If you cook the chocolate too long, it will scald and there will be no returning. I advise heating until almost all of the chocolate chips are melted. From there, you can just keep stirring and the heat will melt it all the rest of the way.
- No candy canes? Peppermint candies will work as well!
Nutrition
Calories: 216kcal, Carbohydrates: 30g, Protein: 3g, Fat: 9g, Saturated Fat: 8g, Cholesterol: 1mg, Sodium: 157mg, Potassium: 193mg, Fiber: 1g, Sugar: 15g, Vitamin C: 1mg, Calcium: 88mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
This was amazing and so easy. I like the saltiness of the pretzels-sorry Williams Sonoma Peppermint Bark, this could be our new fave. PS – the Siracha Chicken Chili is in the crockpot for tomorrow. I am loving your recipes!
I am a sweet and salty girl allll the way! So happy to hear all the goodness going on in your house!! I am sure Williams Sonoma will understand, right? Thanks Kristen!
YUM! This looks absolutely delicious! And that chocolate mint fudge…Oh my! I am definitely trying a few of these out 🙂
Enjoy Whitney!
How easy and festive is this? Love how easy it is. The salty chocolate combo is always a winner in my book.
Same. Always!!!
This whole post has me drooling. I’m such a sucker for chocolate…
Same here, I mean, who isn’t?!