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Bark is a candy that is named after the rough appearance of tree bark, but it sure is more delicious. This Christmas bark uses simple, budget-friendly ingredients so you can fill stockings, gift boxes and cookie exchange platters with ease.
Sweet, salty and festive, my Chocolate Bark for Christmas recipe uses small whole pretzels, red and green M&Ms, white chocolate and milk chocolate bars (or you can use chips). For a pop of minty fun, crush some candy canes too.
One of the great things to candy bark is that you can customize almost anything about it, you just need to start with the chocolate base. Love nuts, marshmallows, or even leftover Halloween candy? Add in your favorites.
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How to Make Christmas Bark with Pretzels
Christmas Chocolate Pretzel Bark is a fun treat, but once the chocolate is melted, it’s time to move quickly, so make sure you gather your tools and ingredients (and crush the candy canes) before melting the white and dark chocolate bars. Pro Tip: Keep utensils out of the bowls so they don’t get stuck in the hardened chocolates.
Step 1: Gather the dark chocolate, white chocolate, red and green M&Ms, pretzels, and candy canes (if using). Prepare an 8×8 baking dish with parchment paper. (No oven for this, but it contains the melted chocolate perfectly.) Note: If you only have a large baking sheet, that’s ok too, just don’t spread the chocolate out after you pour it and it should stay pretty thick.
Step 2: It’s best to Melt the dark chocolate in the microwave in short bursts, starting with 30 seconds, stirring, and then adding just 15-second increments, stirring each time until smooth.
Step 3: Spread the dark or milk chocolate into an even layer on the parchment paper-lined pan, about 1/4 inch thick. It’s ok if it kind of runs over, the paper will just help lift it out of the pan.
Step 4: Gently press a few pretzels and M&Ms into the chocolate layer, then let it sit on the counter for about 5 minutes so it sets slightly.
Step 5: Melt the white chocolate in a separate microwave-safe bowl using the same steps as the milk or dark chocolate. Avoid overheating any chocolate, and remember to keep stirring in between heating.
Step 6: Pour the white chocolate over the dark layer, spread it gently and swirl a few passes with a toothpick or edge of a spoon. (See photos for example.)
Step 7: Scatter pretzels and red and green M&Ms over the top while the chocolate is still soft. If you’re including the crushed candy canes, add them now before it sets completely.
Note: For more mix-in ideas, check out our Dinosaur Cookie Bark or Valentines Chocolate Bark
Step 8: You can chill in the fridge for 30 or leave the pan undisturbed on the counter until firm, then lift it out with the parchment and break it into pieces. If it’s melting in your hands, transfer the slab to a cutting board and carefully chop into 2 or 3-inch pieces with a large, sharp knife.
Step 9: Best served at room temperature. If you want to store the bark long term, wrap tightly and it will keep in the fridge for a couple of weeks and in the freezer for months. Thaw to room temp before biting into it.
Tools & Equipment
- Baking pan (8×8 as shown in photos above) or baking sheet
- Parchment paper
- Microwave safe bowls
- Spatula for spreading
- Toothpick or small spoon for swirling the chocolates together
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Christmas Chocolate Bark with Pretzels
Ingredients
- 7 to 10 1/2 oz milk or dark chocolate 200 to 300 g, 2 to 3 bars
- 7 to 10 1/2 oz white chocolate 200 to 300 g, 2 to 3 bars
- 1 cup red and green M&Ms
- 1/3 cup small pretzels whole or crushed
- 2 medium candy canes crushed fine, optional
Instructions
- Gather your tools and ingredients before starting to melt chocolate. Crush the candy canes and the pretzels into large pieces, if desired and keep them handy. Once the chocolates are melted, you'll need to move quickly before it sets in the bowls.
- Line an 8×8 pan or a baking sheet with parchment paper.
- If using bars, break the dark or milk chocolate into fourths and add to a microwave-safe bowl. Start with high heat at 30 seconds, stir then in 15-second increments, stirring each time until smooth and fully melted.
- Spread the dark chocolate into an even layer into the pan with parchment, or if using a baking sheet, scrape it into one layer but don't spread it since you want it to be about a 1/4 inch thick. Set aside.
- In a fresh, new microwave-safe bowl: Melt the white chocolate the same way as you did the other chocolate. Pour it over the dark layer and spread gently.
- Use a toothpick or the side of a small spoon to gently swirl through both chocolates. Don't overmix, since you want to still see both white and dark.
- Add the M&Ms and pretzels evenly over the top and gently press them into the chocolate so they set. Sprinkle on the crushed candy canes, if using. Note: You can adjust the amount of the mix-ins as listed; fewer M&Ms or more pretzels, plus any custom additions you'd like to add.
- Chill for 15 to 20 minutes in the fridge or freezer, or just leave the slab out on the counter undisturbed, until set firm.
- Lift the bark out using the parchment and break it into pieces. You can use a long, sharp knife and a cutting board to make clean cuts if desired.
Nutrition
The bottom line
This recipe makes an easy Chocolate Bark Christmas gift, too. Just pop a few pieces into clear plastic gift bags and tie off with twine, or even colored zipper baggies and stick on gift labels. Christmas Bark makes a fun and economical addition to cookie exchanges and casual dessert trays, too.
If you’d like more Christmas treat recipes, check out our list:
- Christmas Tree Brownies
- Christmas Tree Buttercream Board
- Christmas Treats Recipes
- No Fail Christmas Candy
- Snowman Cake Pops
- Festive Butterfinger Balls
- Christmas Graham Cracker Pralines
- Cool Whip Candy
