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5 from 1 vote

Peppermint Pretzel Bark

This Peppermint Pretzel Bark is full of rich dark chocolate, salty pretzels and pieces of candy cane. This simple treat is a holiday crowd pleaser!
Prep Time10 mins
Course: Dessert
Cuisine: American
Servings: 12
Author: Lorie Yarro


  • 1 12 oz. bag dark chocolate chips dairy free/allergy friendly if needed
  • 1/2 tsp peppermint extract
  • approx. 1 1/2 c mini pretzel twists regular or gluten free (enough to cover the bottom of an 8x8 pan)
  • 2-3 candy canes or about 8-10 mini candy canes


  • Place candy canes in a plastic bag and crush using a wooden spoon.
  • Line the bottom of an 8x8 pan with parchment paper and then spread pretzels evenly.
  • Use a double boiler method to melt chocolate chips--or your favorite way to do so. (double boiler: in a small sauce pan heat 1 inch of water to a light boil. Place bowl with chocolate chips in the sauce pan so that it doesn't touch the water and stir constantly until melted.)
  • Once melted, remove from heat and add peppermint extract and half of the candy canes and stir.
  • Pour slowly over pretzels and shuffle pan in all directions to help spread.
  • Sprinkle remaining candy canes on top and freeze for about 30 minutes.
  • Once bark has hardened, break into pieces and enjoy!