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Meet your new favorite holiday treat—festive Peppermint Bark. This irresistible holiday hero combined creamy white chocolate, crunchy pretzels, cool peppermint candies, and sticky toffee for the ultimate sweet-and-salty delight. Super easy to make, this peppermint pretzel bark with white chocolate is a party-starting, gift-worthy, six-ingredient crowd-pleaser that tastes even better than it looks! 

“Love everything about this salty sweet peppermint bark. Perfect edible gift so I don’t eat it all myself! Thanks!”

– BARRIE
Straight on photo of individual staked pieces of bark pretzels made with white chocolate and peppermint.

“I’m not sure how you captured all my favorite things in one recipe but you did. Salty, sweet, minty, and white chocolate-y – I could hardly even take it. SO DELICIOUS. This lasted approximately half a day in my house. Thank you for the great recipe!”

– Katie

Update: This post was originally published in December 2018. I’ve made updates to the article below to include more information about peppermint bark Christmas candy.

Hi, friends. Meet your new holiday obsession: peppermint bark with white chocolate and pretzels. Sweet, salty, crunchy, and cool all at once — it’s like a peppermint kiss wrapped in a chocolate hug:

Table of Contents

About this recipe for easy peppermint bark

Imagine biting into a large slab of homemade candy that tastes like everything you love about the holidays.

Featuring layers of snappy, salty, buttery toffee pretzels smothered with creamy white chocolate, and covered with minty, cooling crushed peppermint candy canes. Sweet, chocolatey, crunchy, and perfectly pepperminty, this pretzel peppermint bark will definitely keep you coming back for more.

And, best of all, this bark recipe is easy to make and comes together in minutes. No candy thermometer and no-fuss necessary. Just a simple to make, dangerously delicious, 100% gift-able white chocolate-pepperminty-pretzel goodness.

But, fair warning: this peppermint bark disappears fast. One bite and you’ll seriously wonder why you ever spent money on the store-bought kind!

Why you’ll love this recipe!

  • Magical Balance of Flavors. Sweet white chocolate meets salty pretzels, cooling peppermint, and buttery-rich toffee for a perfectly balanced bite.
  • Perfect Textural Contrast. Crunchy pretzels, chewy toffee, and silky white chocolate combine to form the ideal crispy, creamy, crunchy layered treat.
  • Super Easy to Make. No candy thermometer required and the bark sets up in less than 30 minutes. Just pure holiday joy in candy bark form.
  • Deliciously Snack-able and Crowd-Pleasing. Loved by both chocolate fans and mint lovers alike, this pretzel peppermint bark is a guaranteed dessert hit.
  • 100% Giftable.  White chocolate layered on toffee pretzels with specks of crushed candy canes creates a visually stunning treat. This sparkling bark is perfect for Christmas cookie tins, holiday party platters, and homemade gifts. 
Overhead photo of pretzels covered with toffee on a parchment paper-covered pan - first layer of bark recipe.

Ingredients for peppermint Pretzel bark

As promised, you’ll just need 6 basic ingredients to make the best crunchy, festive peppermint bark recipe:

  • Salted Pretzels: I recommend using mini pretzels or pretzel snaps (squares) for the salty, crunchy base that beautifully balances the sweetness. Swap: But you can use pretzel pieces or twists if you prefer.
  • Unsalted Butter: For the light toffee layer. Swap: If you prefer saltier candy, feel free to use salted butter instead.
  • Light Brown Sugar: Caramelizes into buttery toffee to coat the pretzel layer.
  • White Chocolate: Be sure to use high-quality white chocolate bars or chips for the smoothest, sweetest finish. Swap: For a richer flavor, swap in dark or milk chocolate.
  • Peppermint Extract: Infuses the bark with that classic holiday flavor. Just note, this extract is very strong, and a little goes a long way.
  • Crushed Candy Canes: The pièce de resistance of this holiday bark! They lend crunch, color, and peppermint-y sparkle. Swap: If you can’t find candy canes, peppermint candies work perfectly!

Recipe variations

  • Festive Flair: Top the bark with red and white sprinkles along with the crushed peppermints for extra holiday sparkle.
  • Chocolate Lovers Dream: Swap the white chocolate for dark chocolate or milk chocolate if you’re feeding a chocolate lover.
  • Nutty Twist: Add chopped almonds, pistachios, bourbon pecans, or maple walnuts if you’re nuts for nuts.
  • Gluten-Free Holiday Bark: Use gluten-free pretzels for a GF-friendly bark recipe.
  • Kitchen Sink Bark: Toss in crushed golden Oreos, dried cranberries, rice crisps, or salty potato chips for a fun version perfect for kids.

If you’ve got leftover pretzels, put them to delicious use in this recipe for pretzel mix.

Overhead photo of peppermint bark made with white chocolate and toffee covered pretzels setting up and hardening in a pan.

Chef expert tips for perfect results every time

  • Line Baking Sheet. For easy removal, don’t forget to line your baking sheet with parchment or wax paper. There’s nothing worse than realized your sheet of bark is stuck to the darn pan.
  • Use Quality White Chocolate. Real white chocolate with cocoa butter melts smoother than candy coating.
  • Melt Chocolate Gently. White chocolate is more prone to seizing than regular chocolate. To prevent seizing, make sure you melt white chocolate in double boiler until just melted and a couple of small lumps remain. Then, remove the bowl from the heat and continue to stir until the chocolate is completely melted.
  • Layer Evenly. Make sure you spread all the layers out evenly on the pan.  And, use an offset spatula for spreading out the melted chocolate.
  • Easily Crush Candy Canes. Put them in a large zip-closure bag, seal it, and use a rolling pin or mallet to crush them.
  • Work Quickly! The white chocolate sets fast, so be fast (yet gentle) when you are adding the crushed peppermints or whatever toppings you love.
  • Chill Bark. Refrigerate for 15 to 20 minutes breaking it into pieces. But, no longer, or condensation can soften the pretzels.

Step-by-step photos: making this recipe at home

If you’re looking for the detailed measurements and full recipe instructions, please scroll down to the bottom of the page. 

Overhead photo collage of how to make Christmas Candy step by step with written instructions on each step.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

What is peppermint bark?

Peppermint bark, also known as Christmas candy, is a layered holiday confection featuring a sheet of chocolate (either semisweet, dark or white) covered with peppermint candy pieces, such as crushed candy canes. Since ‘bark’ refers to any chocolate confection with peppermint pieces it can also include layers of pretzels, nuts, toffee, caramel or dried fruits (to name a few).

Can I use chocolate chips instead of bars? 

You can use white chocolate bars or chips, depending upon your preference. However, bars are typically better as baking chips often contain stabilizers that can affect smooth melting. Regardless, make sure it’s high-quality.

How do I melt white chocolate without burning it?

I highly recommend using a double boiler—it’s super easy to make using a small pot and bowl. You’ll want to melt the chocolate in the double boiler, stirring constantly, until it’s ALMOST melted. Then, remove the bowl of white chocolate from the heat and stir until it’s smooth and fully melted.

Can I use other chocolates besides white? 

Absolutely! Both dark or milk chocolate work beautifully in this bark recipe. Or, swirl a little dark chocolate into the white chocolate for a two-tone look.

Can I use almond bark instead of white chocolate?

Sure! Almond bark or melting wafers should work just fine. They’re often easier to handle, but just note they’re slightly thicker in texture. 

Do I need to temper the chocolate?

No, you don’t need to temper the white chocolate for this recipe. Just be sure to melt it slowly, stir constantly, and pour it over the pretzels immediately after melting.

How long does peppermint bark with white chocolate take to set?

Bark needs to fully set and harden before cutting and serving. While the precise time it takes bark to set will depend upon the temperature of your house, it typically takes about 20 minutes in the fridge or 11/2 hours at room temperature to fully dry.

How do I crush candy canes without a mess?

Place the peppermints into a zip-closure bag, seal closed, and crush them with a rolling pin, the flat side of a meat mallet, or even the bottom of a skillet.

How do I cut the bark? 

Once the peppermint pretzel bark is fully set, use the parchment to lift it from the pan. Then use your hands to break the bark into large shards or slice it into pieces with a sharp knife.

Should I refrigerate pretzel peppermint bark?

This holiday peppermint bark stores best at room temperature in an airtight container. However, refrigeration is fine too—just note that the pretzels may soften due to condensation.

Close-up photo of Christmas peppermint bark with pretzels and white chocolate.

Serving peppermint bark with pretzels

Perfect for sharing or hoarding, this peppermint bark is perfect for all your dessert and snacking needs:

Unique serving suggestions

  • Dessert Garnish: Break the peppermint pretzel bark into small shards and use as a garnish for whipped cream-topped fudgy brownies, cupcakes, cakes, cheesecake, and/or mousse.
  • Garnish Cocktails: Same idea as above. Use the candy bark as a garnish for your favorite holiday cocktails and Christmas martinis, like this peppermint holiday cocktail recipe and sugar cookie martini cocktail.
  • Winter Ice Cream Sundae: Create a DIY winter sundae bar complete with vanilla ice cream, small pieces of holiday bark, crushed cookies, M&M’s, pieces of candy bacon made in the oven, and mini marshmallows.
  • Add to Trail Mix: Mix pieces of peppermint white chocolate bark into trail mix or chocolate granola for a sweet-and-salty twist.
Overhead photo of a large slab of peppermint pretzel bark with a piece broke off on a sheet of parchment paper.

Storing leftovers

  • Room Temp Storage: Store leftovers of this recipe for white chocolate bark in an airtight container at room temperature for 2 weeks.
  • Refrigerator Storage: Alternatively, you can store the bark in a sealed container in the fridge for up to 3 weeks.
  • Freezing Instructions: Unfortunately, this Christmas peppermint pretzel bark recipe does not freeze well. The moisture in the freezer will absorb into the pretzels, causing them to turn stale and not very appetizing.
  • Reheating Instructions: Not needed. Just enjoy straight from the storage container!
Overhead photo of large pieces of peppermint park with crushed candy canes on a wood serving board.

Sweet, salty, and brimming with holiday cheer, this pretzel peppermint bark with white chocolate is proof homemade holiday magic can happen in a snap. Deliciously festive and endlessly versatile, it’s the kind of candy recipe you’ll come back to every single holiday.

Whip up a batch, break it up, and share the joy—just don’t forget to keep a secret stash for yourself! But, don’t forget to come back and tell me all about your peppermint creation—I truly love cheering you on in the kitchen.

Until next week, friends, cheers! To stress-free holiday baking.

Cheyanne

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More holiday candy recipes!

Overhead photo of peppermint bark made with white chocolate, pretzels, and toffee cut into individual pieces on a piece of parchment paper.

Peppermint Bark with White Chocolate

5 from 7 votes
Author: Cheyanne Holzworth
Total Time: 35 minutes
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 16 serving
Print Recipe Pin Recipe
Meet your new favorite holiday treat—festive Peppermint Bark. This irresistible holiday hero combined creamy white chocolate, crunchy pretzels, cool peppermint candies, and sticky toffee for the ultimate sweet-and-salty delight. Super easy to make, this peppermint pretzel bark with white chocolate is a party-starting, gift-worthy, six-ingredient crowd-pleaser that tastes even better than it looks! 

Equipment

  • 1 Rimmed Cookie Sheet
  • 1 Medium Saucepan
  • 1 Glass or Metal Bowl

Ingredients 

  • 6 Cups Mini Pretzels – (about 9 ounces)
  • 1 1/2 Cups Unsalted Butter 0 (3 sticks)
  • 1 1/2 Cups Light Brown Sugar – packed
  • 24 ounces White Chocolate Chips – or finely chopped white chocolate bars
  • 1 tsp Peppermint Extract – Optional, but highly recommended!
  • 12 whole Candy Canes – crushed (about 1 cup) (SEE NOTES)
  • Optional Topping: Red & White Sprinkles

Instructions

  • Preheat Oven and Prepare Pan: Arrange the oven rack to the center position and then preheat the oven to 350 degrees F.
    Line a 10×15-inch rimmed cookie sheet (jelly roll pan) with parchment paper or aluminum foil, letting the ends overlap the pan so you can easily lift the candy out when set.
    If using foil, spray the foil lightly with non-stick cooking spray.
  • Layer Pretzels in Pan: Dump out the pretzel pieces onto the prepared cookie sheet. Next, use your hands to spread the pretzel pieces out evenly onto the cookie sheet.
    Then, set aside.
  • Make Toffee: Combine the butter and sugar in a medium saucepan and place the pan over medium heat.
    Bring the contents to a full boil, stirring constantly.
    Once boiling, immediately reduce heat to maintain a boil and cook for 2 to 3 minutes, stirring frequently.
  • Pour Toffee Over Pretzels: Remove the toffee mixture from the stovetop and then pour it evenly over the pretzels.
    (Note 1: Be careful as the mixture will be very hot!!)
    (Note 2: Make sure you move quickly as the toffee will harden. Do not worry if there are large holes as the toffee will come together when baking in the next step.)
  • Bake the Pretzels: Transfer the toffee pretzels to the preheated oven and bake for 10 minutes.
    Set aside on the counter to cool slightly.
  • Make a Double Boiler: Add 1-2 inches of water to a medium saucepan and bring to a gentle simmer over low heat.
    Once the water is gently simmering, stack a heat proof glass or metal bowl on top of the saucepan—making sure the bowl fits snugly on the pan and the water is NOT touching the bottom of the bowl.
  • Melt the White Chocolate: Add the chocolate and peppermint extract to the bowl of the double boiler.
    Then stir, constantly, until chocolate is almost fully melted. (Note: Avoid over heating the chocolate!)
    Remove the bowl from the double boiler and continue to stir until the chocolate is completely melted and smooth.
  • Pour Melted Chocolate Over Toffee Pretzels: Carefully and evenly pour the melted chocolate on top of the pretzel toffee.
    Then, grab an offset spatula or butter knife and quickly spread the chocolate out into an even layer on top of the pretzels.
  • Add Candy Cane Peppermints and Sprinkles, if using: Immediately, sprinkle the crushed candy canes evenly over the white chocolate, gently pressing them into the chocolate.
    Then, top with the sprinkles, if using.
  • Let the Bark Set Up: Refrigerate the bark for 20 minutes, or let the candy sit at room temperature for a couple hours, until the white chocolate is completely set.
  • Serve Peppermint Bark: Lift the foil or parchment out of the pan and remove the candy bark from the foil or paper. Use your hands to break the bark into generous pieces or grab a knife and cut into squares. Enjoy!

Notes

  • Gluten Free: Looking to make this gluten free? Substitute gluten free pretzels for mini pretzels!
  • Crushing Candy Canes: To easily crush candy canes put them in a large zip-closure bag, seal the bag and use a rolling pin or mallet to crush them.
  • Melting Chocolate: White chocolate to more prone to seizing than plain and milk chocolate. To prevent seizing, make sure you melt white chocolate in double boiler until JUST melted, and a couple of small lumps of un-melted chocolate remain in the bowl. Remove the bowl from the heat and continue to stir. The chocolate will continue to melt and this reduces the risk of overheating the chocolate, causing it to seize.
  • Storage: Store bark in an airtight container for up to 2 weeks at room temperature. Alternatively, you can store the bark in the refrigerator for up to 3 weeks. If storing in the refrigerator, make sure you place it in a small airtight container to prevent moisture from spoiling the chocolate and pretzel!
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 16 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 576kcal    Carbohydrates: 70g    Protein: 6g    Fat: 32g    Saturated Fat: 19g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 9g    Trans Fat: 1g    Cholesterol: 55mg    Sodium: 418mg    Potassium: 221mg    Fiber: 1g    Sugar: 46g    Vitamin A: 545IU    Vitamin C: 1mg    Calcium: 115mg    Iron: 2mg
Course: Dessert
Cuisine: American

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Overhead photo of four individual pieces of candy bark made with peppermint, white chocolate, pretzels, and toffee.