This dark chocolate peppermint pretzel bark is packed with layers of rich, velvety dark chocolate, crunchy pretzels and a generous sprinkle of crushed candy canes. It is perfect for holiday gatherings, gift-giving or simply enjoying yoursel.

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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Why You Will Love This Recipe
- Holiday flavor - The combination of rich chocolate and refreshing peppermint embodies the festive season.
- Perfect for sharing - Great for cookie swaps, dessert platters or a cozy snack with hot cocoa.
- Freezer friendly - Bake these cookies, freeze them, and enjoy whenever you like!
Ingredients Notes
- Dark chocolate - Use high-quality dark chocolate (at least 60% cacao) for a rich, smooth base. Chocolate chips or chopped chocolate bars both work well.
- Mini pretzels - Choose mini pretzels or pretzel sticks for easy layering and a satisfying crunch. Slightly crushed pieces distribute better.
- Candy canes - Crushed candy canes add a festive peppermint flavor and a pop of color. Make sure they’re finely crushed for even texture.
- Sea salt - A light sprinkle of flaky sea salt balances the sweetness and enhances the chocolate and peppermint flavors.
Ingredient Swaps
As with any recipe, you can change up the ingredients if need. Some substitutes include:
- Swap dark chocolate for milk chocolate. You can also layer white and dark chocolate for a marbled effect.
- For a different salty crunch, use lightly salted potato chips or popcorn instead of pretzels.
- Crushed peppermint candies or Andes peppermint chips are good substitutes for candy canes.
How to Make Dark Chocolate Pretzel Peppermint Bark
Please note full ingredient list and instructions can be found in recipe card below.
Step 1: In a medium microwave-safe bowl, melt the chocolate in 30-second intervals, stirring well between each until smooth.
Step 2: Mix in the crushed pretzels and candy canes until evenly combined.
Step 3: Pour the chocolate mixture onto the prepared baking sheet, spreading it evenly with a spatula. Sprinkle with sea salt and let it sit at room temperature for a few hours until fully set.
Step 4: Once hardened, break into bite-sized pieces.
Recipe 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.
Spread it evenly to about ¼ inch thick to ensure the perfect balance of crunch and chocolate in every bite.
Ensure your chocolate is fully melted and smooth, and let the bark sit undisturbed at room temperature or refrigerate it until completely hardened.
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 Recommended Desserts
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, TikTok, 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.
Video
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!