This White Chocolate Peppermint Bark recipe is so easy to prepare and only requires 6 ingredients! With layers of pretzels, toffee, white chocolate and crushed peppermint, this delicious holiday candy is an irresistible balance of salty, savory and sweet! This Christmas bark is perfect for serving at the holidays or giving as a homemade gift!

Hi, friends!!

Today we are making some crazy easy, super simple, utterly delicious holiday candy!

But, we aren’t just making candy to celebrate the holidays.

We are also celebrating a new addition to my family – a teeny-tiny, four-legged, fur-baby girl named Jameson Lilly. In case you are a dog person, she is a 7 week old Cavalier King Charles Spaniel.

She is absolutely adorable, out-of-control rambunctious, highly love-able, and extremely mischievous; and we couldn’t be more smitten. Basically, she is sugar, spice and everything nice, and she fits right in with my crazy clan.

So, to celebrate both the holidays and our growing brood it is only right we feast upon ALL the homemade candy humanly possible.

Who’s game?!

White Chocolate Peppermint Bark

This Christmas bark recipe is the perfect balance of salty, savory and sweet! With a base of toffee pretzels smothered with white chocolate and covered with crushed candy canes and red sprinkles, this bark is irresistibly delicious and highly addictive!

Basically, it’s white chocolate covered pretzels kicked up a billion notches! And, it’s Christmas candy perfection!

But, to make things even better, this white chocolate covered pretzels bark is crazy easy to make!

This easy peppermint bark only requires 6 ingredients and 15 minutes of hands on cook time, making it perfect for gifting, serving at holiday parties, or hoarding to yourself for snack time and dessert!

How do you melt white chocolate bark?

White chocolate is more prone to seizing than plain chocolate or milk chocolate. Due to this, white chocolate should be melted in a double boiler.

Don’t worry if you don’t own a fancy double boiler though, because it is so easy to make one yourself!

To make double boiler at home, simply simmer a few inches of water in a medium saucepan and stack a metal or glass bowl on top of the saucepan. Take care to make sure that the bowl fits snugly on the pan and the water is not touching the bottom of the bowl. Voilà! DIY double boiler!

Once you have simmering water in a double boiler, add the white chocolate (chopped or chips) and stir constantly until the chocolate is just melted. Make sure you avoid overheating the chocolate or it will seize!

How long does it take to dry white chocolate bark?

White chocolate bark will take a few hours to dry and set if left at room temperature.

However, you can speed up the process! Bark placed in the refrigerator will dry in about 15-20 minutes.

Should peppermint bark be refrigerated?

This Christmas bark recipe does not need to be refrigerated! It will keep perfectly as long as it is stored in a container with a tight fitting lid – think tupperware, glass jars or festive cookie tins!

How long does peppermint bark last?

As long as homemade bark is stored properly in an airtight container in a cool, dry place, it can stay fresh for about 2-3 weeks.

Can you freeze peppermint bark?

This Christmas peppermint pretzel bark, should not be stored in the freezer! The moisture in the freezer will absorb into the pretzel and cause them to turn stale.

How to make White Chocolate Peppermint Bark?

1. Preheat 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.
2. Pretzel layer:  Spread the pretzel pieces evenly out onto the foil. Set aside.
3. Make toffee: Combine the butter and sugar in a medium sized saucepan. Place the pan over medium heat and bring to a full boil, stirring constantly. Once boiling, continue to boil for 2 ½ -3 minutes, stirring frequently.
4. Add toffee layer:  Remove the mixture (toffee) from the stove and then pour evenly over the pretzels. Be careful as the mixture will be very hot!! (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.)
5. Bake the candy in preheated oven for 8-10 minutes. Set aside on the counter to cool slightly.
6. Make a double boiler: Simmer a few inches of water medium saucepan. Stack a metal or glass 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 (DIY Double boiler).
7. Melt the white chocolate: Add the chocolate, and peppermint extract if using, to the bowl of the double boiler and stir constantly until chocolate is just melted. Avoid overheating the chocolate!
8. Add the chocolate layer:  Remove chocolate from heat. Immediately, carefully and evenly, pour the chocolate on top of the pretzel toffee. Use an offset spatula to quickly and evenly spread the chocolate out.
9. Add candy canes and sprinkles: Top the white chocolate immediately with the crushed candy canes, pressing them into the chocolate gently, and top with sprinkles.
10. Let the candy cool completely. You can either let the candy set at room temperature for a couple hours or refrigerate the pan for 15-20 minutes, either way let cool until the chocolate is set.
11. Serve: Lift the foil out of the pan and remove candy from foil. Cut or break into pieces and serve. Enjoy!

Tips for the best Peppermint Bark recipe:

1. The amount of white chocolate chips and crushed candy canes in the recipe below depends on your personal preference! Use however much or little as you would like. I used 2 (11 ounce) bags of white chocolate chips and 11 candy canes.

2. 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.

3. 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 your chocolate, causing it to seize.

4. Looking to make this white chocolate covered pretzels bark gluten free? You can substitute gluten free pretzels for mini pretzels!

Stop paying for overpriced, prepackaged white chocolate covered pretzels at the store and DIY with this easy White Chocolate Peppermint Bark recipe! This is a salty, sweet treat that everyone is sure to love!

Until next week, friends, cheers – to stress-free holiday baking!

XOXO

Cheyanne

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The best White Chocolate Peppermint Bark recipe👇

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5 from 9 votes

White Chocolate Peppermint Bark

This Holiday White Chocolate Peppermint Bark is easy to prepare and only requires 6 ingredients!  With layers of pretzels, toffee, white chocolate and crushed peppermint, this delicious candy is and irresistible balance of salty, savory and sweet!

Prep Time25 mins

Cook Time15 mins

Total Time40 mins

Course: Dessert

Cuisine: American

Keyword: bark, candy, Christmas, holiday, peppermint, pretzel, white chocolate

Servings: 16

Calories: 512kcal

Author: Cheyanne Holzworth

Equipment

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

Ingredients

• 6 Cups Mini Pretzels – roughly broken into pieces (about 9 ounces)
• 1 Cup Unsalted Butter (2 sticks)
• 1 Cup Light Brown Sugar
• 22-24 ounces White Chocolate Chips 2- 11 or 12 ounce bags*
• ¾ tsp Peppermint Extract optional
• 10-12 Candy Canes – crushed (about ¾ -1 cup)*
• Red Sprinkles optional

Instructions

• Preheat oven to 350 degrees F. Line a 10x15’’ 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.
• Spread the pretzel pieces evenly out onto the foil. Set aside.
• Make toffee: Combine the butter and sugar in a medium sized saucepan. Place the pan over medium heat and bring to a full boil, stirring constantly. Once boiling, continue to boil for 2 ½ -3 minutes, stirring frequently.
• Remove the mixture (toffee) from the stove and then pour evenly over the pretzels. Be careful as the mixture will be very hot!! (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 candy in preheated oven for 8-10 minutes. Set aside on the counter to cool slightly.
• Make a double boiler: Simmer a few inches of water medium saucepan. Stack a metal or glass 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 (DIY Double boiler).
• Melt the chocolate: Add the chocolate, and peppermint extract if using, to the bowl of the double boiler and stir constantly until chocolate is just melted. Avoid over heating the chocolate*!
• Remove chocolate from heat and carefully, evenly pour chocolate on top of the pretzel toffee. Use an offset spatula to quickly and evenly spread the chocolate out.
• Add candy canes and sprinkles: Top the white chocolate immediately with the crushed candy canes, pressing them into the chocolate gently, and top with sprinkles.
• Let the candy cool completely. You can either let the candy set at room temperature for a couple hours or refrigerate the pan for 15-20 minutes, either way let cool until the chocolate is set.
• Serve: Lift the foil out of the pan and remove candy from foil. Cut or break into pieces and serve. Enjoy!

Notes

1. Looking to make this gluten free? Substitute gluten free pretzels for mini pretzels!
2. The amount of white chocolate chips and crushed candy canes depends on your personal preference! Use however much or little as you would like. I used 2 (11 ounce) bags of white chocolate chips and 11 candy canes.
3. 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.
4. 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.

Nutrition

Calories: 512kcal | Carbohydrates: 69g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 38mg | Sodium: 420mg | Potassium: 173mg | Sugar: 43g | Vitamin A: 365IU | Vitamin C: 0.2mg | Calcium: 98mg | Iron: 1.7mg

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