Dark Chocolate Peppermint Bark (Printable version)

Crisp pretzels coated with dark chocolate and crushed peppermint for a sweet and salty holiday treat.

# Ingredient list:

→ Pretzels

01 - 24 large pretzel rods

→ Chocolate

02 - 10 ounces high-quality dark chocolate (at least 60% cacao), chopped

→ Peppermint

03 - 1/2 cup crushed peppermint candy canes or hard peppermint candies (about 8 candies)

→ Optional

04 - 2 ounces white chocolate, melted (for drizzling)

# Directions:

01 - Line a large baking sheet with parchment paper or a silicone baking mat.
02 - Place the crushed peppermint candies in a shallow bowl or plate.
03 - Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each until smooth, or melt over a double boiler.
04 - Dip each pretzel rod about two-thirds into the melted dark chocolate, allowing excess to drip off.
05 - Immediately sprinkle or roll the chocolate-coated portion of each pretzel in the crushed peppermint, pressing gently to adhere.
06 - Place the coated pretzels on the prepared baking sheet.
07 - If desired, drizzle melted white chocolate over the pretzels for decoration.
08 - Allow pretzels to set at room temperature until chocolate hardens, about 20 minutes, or chill in the refrigerator for 10 minutes for faster setting.
09 - Store finished pretzels in an airtight container at room temperature for up to one week.

# Expert Tips:

01 -
  • It's foolproof enough for kids to help, but fancy enough to serve at a dinner party without apology.
  • The contrast of salty pretzels, rich dark chocolate, and cool peppermint hits every flavor note at once.
  • You can make a whole batch in the time it takes to watch a TV episode.
02 -
  • Don't let your chocolate get too hot—if it looks shiny and moves like water, you've gone too far and it will taste bitter and dull. Slow and steady wins every time.
  • Once the chocolate starts to set, any peppermint you try to add will slide right off, so timing is everything; work quickly but not frantically.
  • Room temperature setting is actually better than the fridge because chocolate that cools too fast can develop a chalky white coating called bloom.
03 -
  • Use a fork instead of your fingers to dip if you're worried about getting chocolate all over your hands—you'll have better control and less mess.
  • If the chocolate starts to thicken as you work, pop it back in the microwave for just 10-15 seconds rather than trying to work with thick, stubborn chocolate.

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