Dark Chocolate Peppermint Pretzel Bark
Cool mint combined with dark chocolate, salty pretzels and peppermint crunch makes for the ultimate holiday no bake dessert. This Dark Chocolate Peppermint Pretzel Bark is a 4 ingredient holiday dessert recipe makes a delicious homemade gift and addition to holiday cookie boxes!
If you’re looking for more easy desserts to make this holiday season, check out some of my other favorites like Eggless Pumpkin Gingerbread Cookies, Holiday Sugar Cookies with Icing, Eggnog Sheet Cake, or Homemade Candied Pecans Without Eggs.
A Quick Look At The Recipe
- Recipe Name: Dark Chocolate Peppermint Pretzel Bark
- Ready In: 1 hour 15 minutes
- Makes: 16 servings
- Main Ingredients: dark chocolate, pretzels, peppermint extract
- Flavor Profile: rich dark chocolate, cool mint, crunchy pretzels
- Dietary Info: eggless, vegan, gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: easy no bake peppermint bark perfect for adding into cookie boxes
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Why You'll Love This Recipe
- 4 Ingredients: This simple recipe for Dark Chocolate Peppermint Pretzel Bark has just 4 ingredients! I love easy recipes like this, especially during the holidays!
- Easy: This 4 ingredient chocolate bark recipe is incredibly easy! Chocolate and peppermint is a holiday staple this time of year, so this easy recipe will be delicious nostalgic treat for anyone you share it with!
- Vegan: This 4 ingredient holiday dessert recipe is naturally vegan! I’m using dark chocolate in this Dark Chocolate Peppermint Pretzel Bark, but if you are not vegan and want to use milk chocolate or white chocolate, you can definitely do that too.
- Perfect for Gifting: This 4 ingredient holiday dessert recipe is perfect for gifting! I actually did a sheet pan of this for some of my holiday gifts this year. Giving small bags of treats around the holidays is kinda my thing (obviously, as an ex-bakery owner!).
This recipe is an ode to my mom as we used to stay up late making DIY Christmas Cookie Boxes and we always included chocolate pretzels in them! I have added the peppermint crunch and made this into a bark for even more holiday bliss and ease!
If you love making holiday treats as much as I do, you should try some of my other homemade Christmas candy recipes! Peanut Butter Pretzel Christmas Crack, Pink Peppermint Ice, Mint Meltaways, Homemade Chewy Chocolate Caramel Candy, Sea Salt Dark Chocolate Cashew Clusters, Chocolate Cream Drops, Easy Vegan Peanut Brittle Without Corn Syrup, and Caramel Lollipops are all great ones to give a try!
Ingredients
- Pretzel Twists: I use organic mini pretzel twists for ease. But, if you only have pretzel sticks or rods, you can use them as well as they'll just get broken up when you break the bark.
- Dark Chocolate: I use organic mini dark chocolate chips for ease, but you can also use chopped up dark chocolate bars as well. Just use a good quality organic chocolate for the best flavor.
- Peppermint Extract: I use organic peppermint extract to flavor the chocolate with a cool minty flavor.
- Candy Canes: I use India Tree Nature's Colors Peppermint Crunch because it's free of artificial colors and it's insanely easy. You can also use organic crushed candy canes or peppermint candies as well, this is basically the same thing. I recommend YumEarth for organic candy canes that are free of artificial colors. You could also add naturally dyed holiday sprinkles too!
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips for Dark Chocolate Peppermint Pretzel Bark
- You can temper the chocolate if you want to, but it’s not necessary. Whatever you prefer! If you don’t temper the chocolate you may want to store this candy in the fridge. If you are gifting it or leaving out at room temperature for a party, then I would recommend tempering. If not, then up to you if you don't mind storing in the refrigerator! Check out my post How to Temper Chocolate for Candy Making for more info.
- You can melt chocolate using the double boiler method, or you can also do 30-second intervals in the microwave. Be sure to stir between each one to prevent burning.
- I use mini pretzel twists for this recipe! If you can’t find them or want to use another kind of pretzel you can. If you’re using sticks, rods or larger twists, they’ll get broken up when you break up the bark! The weight may be different if using a different pretzel, but you just have to make sure they cover your entire baking sheet and you’ll be great!
- If you want to make this gluten free, you can easily use gluten free pretzels!
- I use India Tree Nature’s Colors Peppermint Crunch as it’s way easier than smashing up candy canes. But, if you want to smash up candy canes and add on top, you could also do that!
- The jars you see in the photos are 17 oz glass jars and make an adorable gift! This recipe will make about 6 jars.
- Gluten Free – Use gluten free pretzels.
How to Make Dark Chocolate Peppermint Pretzel Bark
- Line a baking sheet with parchment paper. Spread the pretzels out onto the prepared baking sheet.
- In a heatproof bowl, melt the dark chocolate. You can do this using a double boiler or you can do this in the microwave. If using the microwave, be sure to do 30 second intervals and stir well between each one, to avoid burning. Once the chocolate is melted, add in the peppermint extract and stir to combine completely.
- Pour the chocolate over the top of the pretzels and spread it out to coat all the pretzels.
- Top with the peppermint crunch (or candy canes if using). Place the baking sheet in the freezer to harden for at least 6 hours or overnight.
- Break up the bark into pieces.
Yes, if you want to use milk chocolate or white chocolate either of chose would also be insanely delicious in this recipe!
You can melt using the double boiler method, or you do the microwave method. If doing the microwave, be sure to do 30 second increments and stir between each one. This will help prevent it from burning because you'll stir the chocolate mixture to evenly heat it.
You do not have to. If you are gifting or want the bark to sit out for a holiday party, then I recommend as it prevents the chocolate from sweating. But, if you're just making it to enjoy, then I wouldn't spend the extra time!
If it's too warm, it won't harden. And if you didn't temper it, you'll also need to ensure it cools completely and hardens in the fridge or freezer. You can pop the tray in the fridge or in the freezer to harden before breaking up or chopping pieces with a knife. I prefer the freezing it so you get nice clean breaks for pieces.
You can use organic candy canes in place of peppermint crunch if you want. Just be sure to crush them up into small pieces before sprinkling on top.
Yes! Feel free to add in almonds, pecans, or walnuts. Those would all go really with this. You can also do naturally colored holiday sprinkles like red and green.
If you temper the chocolate, then homemade bark can be stored at room temperature. But, if you don't temper the chocolate then you should store this back in the fridge to prevent chocolate sweating or melting. You can also freeze this for months too!
If you don't temper the chocolate, then yes, it's best stored in the fridge.
This will last for up a month in the fridge. You can even freeze it for up to 3 months.
You can package it in glass jars like you see in the photos here. I use 17 oz glass jars and make an adorable gift! This recipe will make about 6 jars. You can also use a tin tie bag, which I do often as well. And, you can even use cellophane and tie it with a ribbon to close it.
Recipe FAQ's
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Dark Chocolate Peppermint Pretzel Bark
Equipment
- Digital Food Scale
- Heatproof Mixing Bowl
- Spatula
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 10.5 ounces mini pretzel twists
- 25 ounces mini dark chocolate chips
- 1 teaspoon peppermint extract
- 1 bottle India Tree Nature’s Colors Peppermint Crunch
Instructions
- Line a baking sheet with parchment paper.
- Spread the pretzels out onto the prepared baking sheet.
- In a heatproof bowl, melt the dark chocolate. You can do this using a double boiler or you can do this in the microwave. If using the microwave, be sure to do 30 second intervals and stir well between each one, to avoid burning.
- Once the chocolate is melted, add in the peppermint extract and stir to combine completely.
- Pour the chocolate over the top of the pretzels and spread it out to coat all the pretzels.
- Top with the peppermint crunch (or candy canes if using).
- Place the baking sheet in the freezer to harden for at least 6 hours or overnight.
- Break up the bark into pieces.
Video
Notes
- You can temper the chocolate if you want to, but it’s not necessary. Whatever you prefer! If you don’t temper the chocolate you may want to store this candy in the fridge. If you are gifting it or leaving out at room temperature for a party, then I would recommend tempering. If not, then up to you if you don't mind storing in the refrigerator! Check out my post How to Temper Chocolate for Candy Making for more info.
- You can melt chocolate using the double boiler method, or you can also do 30-second intervals in the microwave. Be sure to stir between each one to prevent burning.
- I use mini pretzel twists for this recipe! If you can’t find them or want to use another kind of pretzel you can. If you’re using sticks, rods or larger twists, they’ll get broken up when you break up the bark! The weight may be different if using a different pretzel, but you just have to make sure they cover your entire baking sheet and you’ll be great!
- If you want to make this gluten free, you can easily use gluten free pretzels!
- I use India Tree Nature’s Colors Peppermint Crunch as it’s way easier than smashing up candy canes. But, if you want to smash up candy canes and add on top, you could also do that!
- The jars you see in the photos are 17 oz glass jars and make an adorable gift! This recipe will make about 6 jars.
- Gluten Free – Use gluten free pretzels.
- High Altitude – Follow the recipe as noted.
Nutrition
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Delectable!
Thank you 🙂
Holy Crack!!! I thought they were going to last till Xmas but they disappeared in one day! So good
Haha, thanks Tom!
I was looking for a vegan pretzel bark recipe, this one is perfect!
thank you, enjoy Leah!