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Sussex Holiday GuidebyLocal Loop
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Candy · Cravings of a Lunatic

Pretzel Bark with Peppermint

Salty mini pretzels layered under swirled milk and white chocolate, finished with crushed peppermint. A quick, no-bake holiday candy.

Recipe adapted from Cravings of a Lunatic — view original recipe (opens in a new tab).

Directions independently written by Local Loop; not tested in our kitchen. Photo courtesy of Cravings of a Lunatic.

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Pieces of pretzel bark topped with chopped peppermint cooling on a gray marble counter

The recipe

24 servings
Prep
10 min
Cook
10 min
Total
20 min

Cravings of a Lunatic lists 10 minutes prep, 10 minutes cook, and 20 minutes total. The bark also needs 1–2 hours in the refrigerator to set before breaking it into pieces.

Ingredients

0 of 4 checked

For the bark

Equipment

  • Cookie sheet
  • Parchment paper
  • 2 small saucepans
  • 2 heat-safe glass bowls
  • Butter knife
  • Measuring cups

Allergen note: Contains milk and wheat (from the pretzels); soy may be present in the chocolate. Check the chocolate and pretzel labels for allergen and cross-contact warnings.

Instructions

  1. Prepare the sheet

    Line a cookie sheet with parchment paper and set it aside.

  2. Set up the double boilers

    Fill two small saucepans about a third of the way with water and bring it to a boil, then lower to a gentle simmer. Set a heat-safe glass bowl over each pan, making sure the bowl bottom does not touch the water.

  3. Melt the chocolates

    Put the milk chocolate in one bowl and the white chocolate in the other, keeping the water hot so both melt until smooth.

  4. Layer the pretzels

    Arrange the pretzels in a single layer on the prepared cookie sheet, letting them touch.

  5. Swirl the chocolate

    Spoon the two chocolates alternately over the pretzels until all of it is used. Drag a butter knife slowly through the colors — staying on the surface so the pretzels stay put — working in one direction and then the other until the marble effect looks right.

  6. Add the peppermint

    Scatter the broken peppermint pieces over the top, mixing small crushed bits with some larger pieces.

  7. Chill and break

    Refrigerate the bark for an hour or two until set. Snap it into pieces by hand or cut it with a knife, then serve.

Kitchen notes

  • Cravings of a Lunatic uses mini pretzels and melts the chocolate by double boiler, keeping the bowl above (not touching) the simmering water.
  • A mix of finely crushed and larger peppermint pieces gives the bark a bit of everything in each bite.
  • For a quicker melt, the chocolates can be melted in short bursts in the microwave instead; stir often and stop while a few lumps remain so it does not scorch. Local Loop note.

Storage & make-ahead

Cravings of a Lunatic says to keep the pieces in an airtight container in a cool, dry place for up to a week, in the refrigerator for up to 2 weeks, or frozen for about 4 weeks.