This chocolate bark recipe with pretzels is an easy treat made festive with crushed candy canes, perfect for the holiday season. The combination of sweet and salty flavors, and the contrast of creamy smooth chocolate and the crunch of pretzels and crushed candy canes makes this a satisfying and delicious treat. Great for holiday parties or giving as a gift!
What is chocolate bark?
Chocolate bark is a treat consisting of melted chocolate that has been decorated and chilled again to set. The large sheet of set chocolate is then broken into smaller bite-sized pieces for serving. Nuts, dried fruit, and candy are used to decorate the bark, sometimes sticking to a holiday theme.
I like making chocolate bark for holidays because you can easily fit the theme by changing up the colors and the decorations.
Chocolate bark is not very expensive and doesn’t take much time or ingredients. Plus it looks so fun and tastes so good – the perfect combination of sweet chocolate and salty pretzels makes this the ultimate, easy salty-sweet treat.
When I created this pretzel bark recipe, I did it with 3 layers of chocolate. I sandwiched a chocolate layer between two layers of white chocolate. To simplify it over the last few years, I just use an equal amount of chocolate and create 2 layers.
You can even make this with just one layer if you want to. Thicker layers will need to chill longer to set.
Looking for more easy recipes for Christmas treats? Try these 2 ingredients Christmas truffles.
Ingredients
See the recipe card for exact amounts.
Substitutions
Other chocolate bark topping ideas
- dark chocolate + sea salt
- chocolate + caramel + cashews
- pecans + dried apricots
- almonds + dried cranberries
- almonds + coconut
- peanut butter candies + peanuts
- hazelnuts + dark chocolate
- walnuts + crushed banana chips
- pistachios + dried cherries
- broken up cookies or potato chips
- crushed graham crackers + mini marshmallows
Instructions
Prep Tips
TIP: to help parchment paper stick to a baking sheet, swipe two dots of melted chocolate on the baking sheet and then stick the paper to it. This helps keep it from moving around on your baking sheet.
TIP: to prevent parchment paper from rolling up, crumple it up into a ball and then flatten it out again.
How to melt chocolate for chocolate bark
You can melt chocolate using two different methods. I don’t use a candy thermometer, although you could if you want to temper the chocolate like in my Halloween bark. I don’t do this every time, and it’s fine.
1: Double boiler method.
To do this, simmer a small pot of water on the stovetop over medium-low heat, with a heat-safe bowl on top of it. The water shouldn’t touch the bowl. Add the chocolate to the bowl and stir until it melts. For this recipe, you’d need to melt each chocolate separately if using both. Use the same pot of water, taking turns using a separate bowl for each chocolate.
2. Microwave method.
Add each chocolate to a separate microwave-safe bowl. Start with 30-second increments. I do this twice. Then heat in 15-second increments, stirring well in between. This will probably only need to be done 2 or 3 times.
How to make layered chocolate bark
- Pour the dark or semi-sweet chocolate onto the parchment paper.
- Use an offset spatula to spread it out into a thin, even layer. You can also use the back of a spoon.
Refrigerate or freeze the whole cookie sheet for about 15-20 minutes, or until set.
- Pour the white chocolate on top of the set chocolate.
- Spread the white chocolate into a thin layer.
- Here’s the fun part: while the chocolate is still soft and melted, arrange the pretzels in a single layer. Sprinkle the candy canes on top.
- Refrigerate or freeze until set, about 15-20 minutes. Once the bark has set, use your hands to break and snap the bark into small pieces.
Store in the fridge.
Tips for making Chocolate Bark
What to serve with Christmas bark
Chocolate bark is a great addition to holiday dessert tables, or for Christmas cookie exchanges. I like having a bit of chocolate bark in the evening with a hot drink like a gingerbread latte.
For something similar you can try my Halloween bark or try a spring theme with this strawberry white chocolate bark.
Storage
Store leftovers in the fridge in an air-tight container for up to 2 weeks.
FAQs
Christmas bark can last up to two weeks in the fridge.
Yes, you can freeze Christmas bark for up to 3 months. Wrap the bark tightly or double wrap it to help prevent freezer burn. Let it thaw in the fridge overnight or at room temperature for a few hours.
Christmas Chocolate Bark
Ingredients
- 8 oz white chocolate melting wafers or a bar, or chips
- 8 oz dark chocolate melting wafers or a bar, or chips
- 1 cup pretzels
- 1 tablespoon crushed candy canes
Instructions
Melting the chocolate (choose one)
- Double boiler method. To do this, simmer a small pot of water on the stovetop over medium-low heat, with a heat-safe bowl on top of it. The water shouldn't touch the bowl. Add the chocolate to the bowl and stir until it melts. For this recipe, you'd need to melt each chocolate separately if using both. Use the same pot of water, taking turns using a separate bowl for each chocolate.
- Microwave method. Add each chocolate to a separate microwave-safe bowl. Start with 30-second increments. I do this twice. Then heat in 15-second increments, stirring well in between. This will probably only need to be done 2 or 3 times.
To make the bark
- Pour the dark or semi-sweet chocolate onto the parchment paper. Use an offset spatula to spread it out into a thin, even layer. You can also use the back of a spoon.
- Refrigerate or freeze the whole cookie sheet for about 15-20 minutes, or until set.
- Pour the white chocolate on top of the set chocolate. Spread the white chocolate into a thin layer.
- While the chocolate is still soft and melted, arrange the pretzels in a single layer. Sprinkle the candy canes on top.
- Refrigerate or freeze until set, about 15-20 minutes.
- Once the bark has set, use your hands to break and snap the bark into small pieces.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
This post was originally posted on December 1, 2018.
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