This Holiday 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 an irresistible balance of salty, savory and sweet!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Keyword: bark, candy, Christmas, holiday, peppermint, pretzel, white chocolate
24ouncesWhite Chocolate Chips - or finely chopped white chocolate bars
1tspPeppermint Extract(Optional, but highly recommended!)
12Candy Canes – crushed (about 1 cup) (SEE NOTES)
Red & White Sprinkles(Optional)
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.
Pretzel Layer: Spread the pretzel pieces evenly out onto the prepared cookie sheet. Set aside.
Make toffee: Combine the butter and sugar in a medium saucepan. Place the pan over medium heat and bring to a full boil, stirring constantly. Once boiling, reduce heat to maintain a boil and cook for 2 to 3 minutes, stirring frequently.
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.)
Bake the candy in preheated oven for 10 minutes. Set aside on the counter to cool slightly.
Make a double boiler: Gently simmer a 1-2 inches of water in medium saucepan. 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 (DIY Double boiler).
Melt the chocolate: Add the chocolate and peppermint extract to the bowl of the double boiler. Stir constantly until chocolate is almost fully melted. Avoid over heating the chocolate! Remove the bowl from the double boiler and continue to stir until the chocolate is completely melted.
Chocolate Layer: Carefully and evenly pour the melted chocolate on top of the pretzel toffee. Use an offset spatula to quickly and evenly spread the chocolate out in an even layer.
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. Refrigerate the bark for 20 minutes, or let the candy sit at room temperature for a couple hours, until the chocolate is completely set.
Serve: Lift the foil out of the pan and remove candy from foil. Cut or break into pieces and serve. Enjoy!
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!
Nutritional information is an approximation based upon 16 servings. Exact information will depend upon the brands of ingredients and precise measurements used.