Dark Chocolate Peppermint Bark (Printable version)

Crisp pretzels enveloped in dark chocolate with peppermint pieces, blending sweet, salty and minty flavors.

# What You'll Need:

→ Pretzels

01 - 24 large pretzel rods

→ Chocolate

02 - 10 oz high-quality dark chocolate (at least 60% cacao), chopped

→ Peppermint

03 - 1/2 cup crushed peppermint candy canes or hard peppermint candies (about 8 pieces)

→ Optional

04 - 2 oz white chocolate, melted (for drizzling)

# How to Prepare:

01 - Line a large baking sheet with parchment paper or a silicone baking mat.
02 - Place crushed peppermint candies in a shallow bowl or plate.
03 - Melt dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth, or melt over a double boiler.
04 - Dip each pretzel rod about two-thirds into the melted dark chocolate, allowing excess to drip off.
05 - Immediately roll or sprinkle the chocolate-coated portion of each pretzel in crushed peppermint, pressing gently for adhesion.
06 - Place coated pretzels on the prepared baking sheet.
07 - If desired, drizzle melted white chocolate over pretzels for decoration.
08 - Let pretzels set at room temperature until chocolate hardens, about 20 minutes, or refrigerate for 10 minutes to speed setting.
09 - Store set pretzels in an airtight container at room temperature for up to one week.

# Expert advice:

01 -
  • They're ready in under an hour with zero baking required, which means you can make a whole batch while catching up on your favorite show.
  • The contrast of textures—crunchy pretzel, snappy chocolate shell, and peppermint shards—keeps you coming back for one more.
  • People assume they're complicated, but they're genuinely foolproof, making you look like a kitchen genius with minimal effort.
02 -
  • Don't let your chocolate get too hot or it'll be thin and runny—just warm enough to coat smoothly is the sweet spot.
  • The chocolate needs to cool enough that the peppermint sticks; if you dip in piping-hot chocolate, the candies slide right off.
  • Room temperature setting is actually better than the fridge because it prevents blooming (that gray-white coating that sometimes appears on chocolate).
03 -
  • Keep your chocolate bowl warm by sitting it on a heating pad or over barely simmering water; this keeps it pourable and prevents early hardening.
  • If you're making a large batch, work in groups and reset your chocolate temperature between batches—it cools as you dip.

Go Back