Cupcakes & Sweets

Peppermint White Chocolate Bark

Peppermint White Chocolate Bark

We had a lot of fun making different cupcakes and sweets around the holidays. One of our favorites is Peppermint Bark (some people refer to it as ‘Christmas Crack’ because it is addicting and you can’t have just one piece!) It’s extremely easy to make and only requires a few ingredients.  We decided to do peppermint and Oreo bottom layers with a peppermint topping this time around, but feel free to supplement these toppings with something else!  The recipe below is our easy peazy peppermint white chocolate bark with a pretzel bottom layer. 


  • 12 oz. bag white chocolate chips or melting chocolate (we found Candyquik brand to work very well)
  • Pkg of candy canes (you’ll only really need 3-4 canes per tray of bark. Most candy canes are sold in packs of 12).
  • 12 oz. Bag of butter snap pretzel (Snyder’s brand does the trick)

First, get a cookie sheet out and line it with wax paper.  This makes breaking the bark up easier later. Next, we are going to start melting the chocolate. If you haven’t already invested in melting pots, we highly suggest it. They make baking with chocolate much easier and it’s not expensive! The clean-up is easy too. If you don’t have these melting pots, then a microwave-safe bowl will do just fine too.  Fill the bowl with a reasonable amount of chocolate and start heating.  Heat chocolate until melted and smooth, stirring appropriately. 

As the chocolate is melting, start lining the wax-lined cookie sheet with the pretzels. You want to lay the pretzels down flat covering the entire sheet. Next, it’s time to start crushing the candy canes into small pieces. I found it easiest to put a few into a Ziploc bag and pound with a mallet. Crush until they are very tiny bite sized pieces. Place aside.

Once the chocolate is fully melted, you’re going to spread an even layer over top the pretzels on the cookie sheet. Don’t worry about the pretzels still being somewhat visible. You don’t need a super thick layer of chocolate here. Next, top with crushed candy canes (or whatever your desired toppings are). Place the cookie sheet aside to allow the bark to set.

Store in an airtight container in the refrigerator for 4 days to 2 weeks (depending on the toppings you use). Enjoy and try not to eat TOO much!