This Peppermint Dark Chocolate Pretzel Bark combines rich dark chocolate, crunchy salted pretzels and bright candy cane pieces. It takes about 10 minutes to prep, is easy to customize, and makes a delicious holiday treat or gift.
Short on time? This Peppermint Dark Chocolate Pretzel Bark is quick to assemble and perfect for holiday gifting. If you enjoy pretzel-based sweets, consider trying a Pretzel Toffee for another easy treat.
Prep is under 10 minutes. It’s an ideal Christmas recipe when you need something festive and fast.
If you love the mint + chocolate combo, you might also enjoy No-Bake Peppermint Oreo Cheesecake, Christmas Puppy Chow, Peppermint Mocha Cookies, Peppermint Chip Cookies, or Peppermint Bark Brownies.
Ingredient Notes
- I prefer mini pretzel twists, but any pretzel works. Choose gluten-free pretzels if needed.
- Peppermint extract is strong. Start with ½ teaspoon and add a drop more only if you want a stronger peppermint flavor.
How to make this recipe
- Line a 9×9-inch pan with parchment and spread the pretzels across the bottom.
- Melt the chocolate in 20-second intervals in the microwave, stirring between each interval. Avoid overheating—the chocolate can scald. (If you prefer, use a double boiler.) When mostly melted, stir until smooth. Remove from heat and stir in the peppermint extract and half of the crushed candy canes.
- Pour the mint chocolate over the pretzels and use a spatula to spread and cover as much as possible.
- Scatter the remaining candy cane pieces on top and add any optional decorations like festive sprinkles or holiday M&Ms.
- Chill in the freezer for 10–15 minutes until firm, then break or cut into pieces and enjoy.
Notes and tips
- If you’re concerned candy cane shards might be too sharp, crush them very finely so they’re crunchy but not hazardous.
- Do not overheat the chocolate. Heat until almost all chips are melted, then stir off-heat until smooth.
- No candy canes? Crushed peppermint candies work well as an alternative.
- Pieces of bark with candy cane shards can be sharp—cutting with a knife on the parchment can be safer than breaking by hand.
- Pack the bark in a decorative tin for an easy host gift or stocking stuffer.
Variations
- Swap dark chocolate for milk or white chocolate, or swirl two types together for a marbled look.
- Add festive red and green M&M’s for extra color and texture.
- Top with seasonal sprinkles for a more decorated appearance.
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
- Peppermint Chip Cookies
- Nutella Crumble Bars
Peppermint Dark Chocolate Pretzel Bark
By: Lorie Yarro
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!
Prep Time: 10
Chill: 15
Total Time: 25
Servings: 12
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 or 3 large)
- holiday or festive sprinkles, optional
Instructions
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Place candy canes in a plastic bag and crush with a wooden spoon until the pieces are the size you prefer.
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Line a 9×9-inch pan with parchment and spread the pretzels evenly across the bottom.
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Microwave the chocolate in 20-second increments, stirring well between each interval until mostly melted and smooth.
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Remove from heat and stir in the peppermint extract and half of the crushed candy canes.
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Pour the chocolate mixture over the pretzels, tilt and shake the pan to distribute, then use a spatula to spread the chocolate evenly.
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Sprinkle the remaining candy cane pieces on top and freeze for about 15 minutes to set.
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When firm, break or cut into pieces. Store in an airtight container at room temperature for up to one week.
Notes
- Crush candy canes finely if you’re concerned about sharp pieces.
- Heat chocolate just until nearly melted, then stir off-heat to finish melting to prevent scorching.
- Crushed peppermint candies are an acceptable substitute for candy canes.
Nutrition
Calories: 216kcal,
Carbohydrates: 30g,
Protein: 3g,
Fat: 9g
Carbohydrates: 30g,
Protein: 3g,
Fat: 9g
Nutrition information is automatically calculated and should be used as an approximation.
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