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Broken pieces of chocolate pretzel bark stacked on parchment, flecked with sea salt and crushed candy cane

Chocolate Pretzel Bark

A no-bake sheet pan candy of crunchy pretzels pressed into smooth chocolate, finished with sea salt and festive toppings.
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Prep Time 20 minutes
Chill time 45 minutes
Total Time 1 hour 5 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Bark
  • 12 ounces semisweet or bittersweet chocolate finely chopped
  • 1 teaspoon coconut oil optional
  • 3 cups mini pretzel twists slightly broken
Drizzle and toppings
  • 6 ounces white chocolate chopped
  • 1/2 cup crushed candy canes or sprinkles
  • flaky sea salt to finish

Method
 

  1. Line a rimmed baking sheet with parchment.
  2. Melt the dark chocolate in the microwave at 50 percent power in 15 to 20 second bursts, stirring, until smooth. Stir in coconut oil.
  3. Spread the chocolate to about 1/4 inch thick on the pan.
  4. Press pretzels into the chocolate and scatter extras on top.
  5. Melt the white chocolate and drizzle over the pretzels.
  6. Add candy canes, sprinkles and flaky salt while soft.
  7. Chill 30 to 45 minutes until firm, then break into pieces.

Notes

Store airtight in a cool place up to 2 weeks or refrigerate up to 1 month. Keep water away from the chocolate while melting.