Christmas Bark (Print version)
A no-bake Christmas Bark made with white chocolate, pretzels, cookies, peppermint, and festive red and green candy.
# Ingredients:
For the bark base
01 -
16 oz (454 g) white chocolate baking bars or melting wafers, chopped
02 -
1 teaspoon coconut oil, optional for smoother melting
03 -
2 cups (70 g) mini pretzels, lightly broken
04 -
12 chocolate sandwich cookies, broken into chunks
For the topping
05 -
1/2 cup (85 g) red and green candy-coated chocolates, divided
06 -
1/3 cup (45 g) crushed candy canes or peppermint candy
07 -
2 tablespoons red and green sprinkles
08 -
1 small pinch flaky salt, optional
# Instructions:
01 -
Line a rimmed baking sheet with parchment paper or wax paper. Make sure the surface is flat so the bark sets in an even layer.
02 -
Scatter the broken pretzels, cookie pieces, half of the candy-coated chocolates, and half of the crushed peppermint over the lined pan.
03 -
Place the white chocolate and coconut oil, if using, in a dry microwave-safe bowl. Microwave at 50 percent power in 20-30 second bursts, stirring after each burst, until smooth.
04 -
Pour the melted white chocolate over the crunchy layer. Use an offset spatula to spread it into a thin, even slab, leaving some toppings peeking through.
05 -
Immediately sprinkle on the remaining candy-coated chocolates, crushed peppermint, sprinkles, and flaky salt. Press very gently so the toppings stick.
06 -
Refrigerate for 45-60 minutes, until fully firm. Lift the slab from the pan and break it into pieces with clean hands.
# Good to know:
01 -
Chill time is about 45-60 minutes and is not included in the cook time.
02 -
Store airtight in a cool, dry place for up to 2 weeks.
03 -
Use wax paper between layers when packing for gifts.