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This dark chocolate peppermint pretzel bark is loaded with chocolate, pretzels, crushed candy canes and sea salt - making it the perfect holiday treat.
I'm a fan of all things peppermint, especially peppermint and chocolate - from a chocolate peppermint martini to chocolate peppermint blossoms to a peppermint yule log.
For years my parents would buy me a box of peppermint bark for Christmas. I'll admit though the main parts I like are the dark chocolate and peppermint. I'm not a huge fan of white chocolate.
Then a couple of years ago I discovered peppermint pretzel bark by barkTHINS. If you've never had it, you are really missing out. The crunch from the pretzels really just put it over the top.
There are two problems with it though - it is quite expensive and is only available for about a month out of the whole year.
So when our grocery store recently didn't have it, I decided to take it into my own hands and make my version. The great thing is you get triple the amount for half the costs. And it really couldn't be easier to make.
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Recipe Ingredients
- Dark chocolate - can also use semi-sweet or milk.
- Mini pretzels - any type of pretzel will work.
- Candy canes - can just use peppermint candy as well.
- Sea salt - enhances the flavor.
Step-by-Step Instructions
- Line a 10x15 baking sheet with parchment paper. Evenly spread the chopped pretzels and crushed up candy canes on the baking sheet. (You can also just add to the bowl of melted chocolate)
- In a medium bowl, microwave the chocolate in 30 second increments and stir between each until melted.
- Pour the chocolate over the pretzels and crushed candy canes and spread evenly. Sprinkle some sea salt over the chocolate and let sit at room temperature for a few hours until hard.
- Once hard, break into pieces.
FAQs
It is important to use good quality dark chocolate that is between 60% and 75% cocoa, depending on your preference. I used Ghirardelli bittersweet chocolate chips.
A lot of peppermint bark uses peppermint extract, but I'm personally not a fan of it. You get enough of the peppermint flavor from the crushed candy canes.
However if you want more flavor, stir in about ¼ teaspoon of peppermint extract into the chocolate.
Store in a plastic bag or airtight container in the fridge and it will last about a month. But trust me, you'll eat it all before then.
Pro Tips/Recipe Notes
- The easiest way to melt chocolate is in the microwave where you warm the chocolate in 30-second intervals and stir after each one until the chocolate is melted. You don't want to overdo it though.
- If you don't have a microwave, melt the chocolate in a double boiler by placing a large heat-proof bowl over a pot of gintely simmering water and cooking until the chocolate is melted, stirring frequently.
- Spread the chocolate to about ¼ inch thickness which makes for great bark.
- If you don't have time, place the bark in the freezer for 30 minutes before breaking up.
Other Dessert Recipes
- Peppermint Ice Cream
- Candied Pecans
- M&M Brownies
- Homemade Oreos
- Chocolate Pumpkin Cups
- Vegan Peanut Butter Swirl Brownies
If you’ve tried this dark chocolate peppermint pretzel bark or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Dark Chocolate Peppermint Pretzel Bark
Ingredients
- 1 lb dark chocolate
- 1 cup mini pretzels, chopped
- 5-6 candy canes, crushed up (about ½ cup)
- pinch of course sea salt
Instructions
- Line a 10x15 baking sheet with parchment paper.
- In a medium bowl, microwave the chocolate in 30 second increments and stir between each until melted. Stir in the crushed pretzels and candy canes.
- Pour the chocolate mix over evenly over the parchment paper. Sprinkle some sea salt over the chocolate and let sit at room temperature for a few hours until hard. Once hard, break into pieces.
Notes
- The easiest way to melt chocolate is in the microwave where you warm the chocolate in 30-second intervals and stir after each one until the chocolate is melted. You don't want to overdo it though.
- If you don't have a microwave, melt the chocolate in a double boiler by placing a large heat-proof bowl over a pot of gintely simmering water and cooking until the chocolate is melted, stirring frequently.
- Spread the chocolate to about ¼ inch thickness which makes for great bark.
- If you don't have time, place the bark in the freezer for 30 minutes before breaking up.
Jennifer Collins says
It was SO good and easy to make, and almost gone! I'm definitely going to make another batch after the holidays are over!!
Shelley says
I loved BarkThin's Peppermint Pretzel Bark and was seriously disappointed when I learned that Hershey's bought the company and then discontinued that flavor. So finding this recipe made me very excited. It's really easy and has great potential. I think I would prefer more peppermint flavor and more pretzel crunch, so next time I make it, I'll probably increase both. And I made it with Trader Joe's 72% cacao dark chocolate (pound plus bar), which was a little too intense, so will probably use a chocolate that has a slightly lower cacao content next time. Very glad to have this recipe so I can have this treat whenever I want to! Thanks.
Ryan says
Glad you enjoyed it!