Christmas Chocolate Bark with Pretzels and Candy Canes

Christmas Chocolate Bark with Pretzels and Candy Canes

Salty pretzels sit beneath a thin layer of semisweet chocolate in this no-bake Christmas bark. Red and green candy-coated chocolates add color, while a scatter of crushed candy canes adds peppermint crunch. Once the chocolate sets, the sheet breaks into irregular shards with pretzel edges showing through.

Arrange the pretzels on the tray before adding the chocolate, and scatter both toppings while it is still wet so they stick. The bark makes about 12–16 servings and takes roughly 50–75 minutes, including chilling.

Ingredients

• 12 ounces semisweet chocolate chips or chopped semisweet chocolate (340g)
• 3 cups small pretzels or broken pretzel twists (120g)
• 3/4 cup red and green candy-coated chocolates (150g)
• 2 standard candy canes, crushed into small pieces (about 1/4 cup; 30g)

Milk or dark chocolate can replace the semisweet chocolate, though the sweetness and chocolate flavor will change. Break larger pretzel twists into bite-size pieces so the bark is easier to break.

How to Make Christmas Chocolate Bark

1. Arrange the pretzels: Line a rimmed baking sheet, about 10 x 15 inches, with parchment. Arrange the pretzels in a mostly single layer with small gaps, covering most of the tray without piling them up.
2. Melt the chocolate: Place the chocolate in a microwave-safe bowl. Microwave at medium power if available, or use regular power, in 20–30 second bursts. Check after the first burst and stir thoroughly between bursts. Melting will take about 2–4 minutes total. When only a few small pieces remain, stop microwaving and stir until smooth. Alternatively, melt the chocolate in a heatproof bowl over gently simmering water, keeping water and steam out of the bowl.
3. Spread the chocolate: Pour it over the pretzels and spread with a flexible spatula into a fairly thin, even sheet. Cover most of the pretzels, leaving some edges visible.
4. Add the toppings: Immediately scatter the red and green chocolates and crushed candy canes over the wet chocolate. Gently press larger pieces into the surface so they stick without being buried.
5. Chill until firm: Refrigerate the tray, uncovered, for an estimated 30–60 minutes. The bark is ready when it feels firm throughout and lifts from the parchment without bending or smearing. If the center is still soft, chill it longer.
6. Break into shards: Lift the set bark from the parchment and break it by hand into uneven pieces.

Serving and Storage

Serve the shards as a dessert or snack, or pack them as a food gift once fully set. Store in an airtight container in a cool, dry place, with parchment between stacked layers. Use within about one week for best quality. Avoid humidity and condensation, which can make the crushed candy canes sticky.

For another chocolate-forward holiday dessert, try Hot Chocolate Cookies with Marshmallow Topping.

Nutrition

Approximate nutrition per serving, based on 1/14 of the batch (about 46g): 220 calories, 3g protein, 10g fat, and 31g carbohydrates. Per 100g: about 480 calories, 6g protein, 22g fat, and 68g carbohydrates. Values vary with the brands of chocolate, pretzels, and candies used.