• Prep Time: 20 minutes
  • Cooking Time: 0 minutes
  • Serves: 4

Coconut Peppermint Pretzel Bark

  • Recipe Submitted by on

 Ingredients List

  • 8 oz Semi-Sweet Chocolate (not chocolate chips!), 2 oz finely chopped
  • 16 oz White chocolate (not chocolate chips!), 4 oz finely chopped
  • ¾ teaspoon peppermint extract, divided
  • 2 pinches Maldon sea salt (or other fleur de sel)
  • Candy canes, beaten into a powder
  • Andes peppermint chips or candies cut up
  • Salted mini pretzels
  • Sweetened dried coconut


In a microwave safe bowl place approximately 6 oz of the semi-sweet chocolate and microwave on 50% power in 10-20 second increments, stirring after each one, until ALMOST totally melted. Stir to melt the remaining chocolate. Stir in the remaining 2 oz of finely chopped semi-sweet chocolate. Stir in ¼ teaspoon peppermint extract and small pinch of Maldon.
Spread in a thin layer on parchment paper. It will make a square foot. I like to place my parchment on a moveable surface like a cutting board or marble board. Place in a cool but not moist spot and wait for this chocolate to set before proceeding.
Repeat the same process for white chocolate as you did for dark, but melt 12 oz in the microwave and then stir in the remaining 4 oz. Stir in ½ teaspoon peppermint extract and a small pinch of Maldon. You can start with ¼ teaspoon extract and add more to taste if you would like.
Spread over top of the dark chocolate.
Press in pretzels and sprinkle candy cane powder, Andes pieces and coconut to your heart’s content. Allow to set and then break into pieces.
Give as a gift or hoard it for yourself. Like I was saying…adulthood. It’s a wonderful thing.

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