Ingredients
Equipment
Method
- Preheat oven to 350°F and line a 9 x 13 baking dish with parchment paper.
- Divide the pretzels in half. Leave one half whole and gently crush the other half into smaller pieces for texture.
- Spread all the pretzels evenly into the prepared baking dish.
- Break the peppermint bark into chunks and scatter evenly over the pretzels, covering most of the surface.
- Bake for 5 minutes until the peppermint bark is melted and glossy.
- Remove from the oven and use a silicone spatula to gently mix the melted chocolate and pretzels together until evenly coated.
- Spread the mixture back out into an even layer in the dish.
- Leave to set in a cool place for at least 4 hours, or until fully hardened.
- Lift out using the parchment paper and break into bite sized pieces before serving.
Notes
- Glass baking dishes give the most even melting.
- Half crushing the pretzels gives better texture than leaving them all whole.
- Peppermint bark melts quickly, so keep a close eye on it.
Storage
- Store in an airtight container at room temperature for up to 1 week.
- For longer storage, refrigerate and bring to room temperature before serving for best texture.
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Nutrition information is automatically calculated, so should only be used as an approximation.