White Chocolate Pretzel Bark

Every year I make chocolate bark for the holidays and give most of it away as gifts. It is simple to make, inexpensive, looks beautiful and tastes so great. I have always been one who likes salty snacks mixed with sweet things, so that is what inspired me to make a big batch of this White Chocolate Pretzel Bark.

Only four ingredients in this fun bark and it comes together in less than 30 minutes. It’s a great holiday treat for a special teacher, caregiver or anyone you’d like to make feel special. Adding crushed candy canes makes it sweet, colorful and so very tasty.

White Chocolate Pretzel Bark Recipe

What’s needed?

• 2  -12 ounce bags of white chocolate chips
• 1  -12 ounce bag of dark chocolate chips
• 4 candy canes, coarsely crushed (use any of your favorite candies)
• 1 1/2 cups of pretzels sticks, broken into pieces

How to make bark?

• Put one bag of white chocolate chips in a medium microwave-safe bowl. Microwave on high for 30 seconds. Stir with a spatula. Microwave on high for another 30 seconds. Stir again until smooth. You may have to microwave one more time for 15 seconds, but do not overcook the chocolate as it will burn easily.

• Line a baking sheet with parchment paper. Pour the melted white chocolate on the parchment paper and smooth to 1/4 inch thickness. Repeat the melting process with the second bag of white chocolate chips. Pour it onto the baking sheet and spread until the sheet pan is covered.
• Immediately sprinkle the broken pretzels on the chocolate. Gently press on the pretzels with the back of a spoon to imbed them in the chocolate. Then add the crushed candy canes evenly over the surface. You can add any of your favorite candies at this point, M&M’s, chopped Reese’s cups, chopped Twix bars, marshmallow, or Milk Duds. There is no wrong way to do this, so have fun!

• Melt the dark chocolate chips in the same bowl using the same process. Stir the chocolate until smooth.
• Using a spoon, drizzle the dark chocolate over the white chocolate moving in a diagonal direction.
• Then drizzle dark chocolate in the opposite direction creating criss-cross lines on the bark.

• Put the whole pan in the refrigerator for at least an hour. When hard, remove the chocolate from the refrigerator and break into pieces for serving or for packing into a decorative tin for a gift. The recipe makes 20 servings.

It is beautiful and so decadent! Truly one of the best holiday treats!

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White Chocolate Pretzel Bark

White Chocolate Pretzel Bark is the perfect combination of sweet chocolate salty pretzels and crushed candy cane pieces.

Servings: 20 servings

Prep Time: 20 minutes mins

Chilling Time: 1 hour hr

Total Time: 1 hour hr 20 minutes mins

Ingredients 

• 24 ounces white chocolate chips, 2 bags
• 12 ounces dark chocolate chips, 1 bag
• 4 whole candy canes, coarsely crushed (use any of your favorite candies)
• 1 1/2 cups pretzels, broken into pieces

Instructions 

• Put one bag of white chocolate chips in a medium microwave-safe bowl. Microwave on high for 30 seconds. Stir with a spatula. Microwave on high for another 30 seconds. Stir again until smooth. You may have to microwave one more time for 15 seconds, but do not overcook the chocolate as it will burn easily.
• Line a baking sheet with parchment paper. Pour the melted white chocolate on the parchment paper and smooth to 1/4 inch thickness. Repeat the melting process with the second bag of white chocolate chips. Pour it onto the baking sheet and spread until the sheet pan is covered.
  
• Immediately sprinkle the broken pretzels on the chocolate. Gently press on the pretzels with the back of a spoon to imbed them in the chocolate. Then add the crushed candy canes evenly over the surface. You can add any of your favorite candies at this point, M&M’s, chopped Reese’s cups, chopped Twix bars, marshmallow, or Milk Duds. There is no wrong way to do this, so have fun!
  
• Melt the dark chocolate chips in the same bowl using the same process. Stir the chocolate until smooth.
• Using a spoon, drizzle the dark chocolate over the white chocolate moving in a diagonal direction.
• Then drizzle dark chocolate in the opposite direction creating criss-cross lines on the bark.
  
• Put the whole pan in the refrigerator for at least an hour. When hard, remove the chocolate from the refrigerator and break into pieces for serving or for packing into a decorative tin for a gift. Recipe makes 20 servings.
  

Equipment

• 1 large sheet pan

Nutrition

Calories: 298kcalCarbohydrates: 35gProtein: 4gFat: 16gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 7mgSodium: 123mgPotassium: 218mgFiber: 1gSugar: 26gVitamin A: 12IUVitamin C: 0.4mgCalcium: 121mgIron: 1mg