Made with dark chocolate, butter, brown sugar, and pretzels—this Christmas Pretzel Bark is salty, sweet, and dangerously addictive.
Every December without fail, I hit what I call “the sugar panic zone.” You know—when you realize the cookie tins are still empty, the potluck is tomorrow, and oh look, your kid just signed you up to bring something “festive and homemade.” Cool.
That’s where this Christmas Pretzel Bark recipe saved me. The first time I made it, it wasn’t even for a party. I was just stress-snacking on pretzels while melting chocolate (a vibe), and thought, what if I just… poured it all together? Tossed on some sprinkles. Let it chill. And BOOM. That was the day bark was born in our house. And we’ve never looked back.
Why You’ll Love This Christmas Pretzel Bark Recipe?
Let’s be honest: holiday baking is fun until it turns into a Pinterest-fueled stress-fest. This bark? It’s basically stress-proof.
No measuring cups you have to dig out from the back of a drawer. No sifting. No dough chilling. Just melt, pour, swirl, sprinkle, and try not to eat it all off the tray.
It’s that perfect mix of buttery caramel, crunchy pretzel, and rich dark chocolate. With sprinkles, because joy. And honestly, if you’ve ever stood in your kitchen at 9pm with zero plans and a gift exchange at 9am—you need this in your life.
Ingredient Notes:
Before you dive in, here’s what’s going into your glorious tray of Christmas Pretzel Bark:
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Pretzel sticks – I love using the classic long ones, but broken up or twists work too. Go wild.
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Unsalted butter – This is the base of that dreamy caramel sauce. Just use the good stuff.
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Brown sugar – Light or dark, whichever you’ve got. Just make sure it’s packed!
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Vanilla extract – A splash to bring warmth and cozy flavor.
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Salt – Don’t skip it. It brings out the caramel and chocolate so well.
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Dark chocolate – Chopped from a bar for best meltiness. But hey, chips work in a pinch.
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Festive sprinkles – Optional… but also not optional? They make everything more jolly.
How To Make Christmas Pretzel Bark?
Step 1: Prep the Base
Line a baking sheet with parchment paper (or foil if that’s all you’ve got—no judgment here). Spread pretzel sticks across in a single, uneven layer. Uneven is good. Rustic. Fancy people call it “organic texture.”
Step 2: Caramel Magic
In a saucepan, melt the butter and brown sugar together over medium heat. Stir constantly—it’ll foam up like a science experiment, and that’s your cue it’s thickening. Give it 4–5 minutes max. Then take it off the heat, add your vanilla, and don’t panic when it bubbles.
Step 3: Pour and Bake
Carefully pour that hot caramel over your pretzels. Use a spatula to spread it out a bit if needed. Pop the tray into a preheated 400°F oven for about 5 minutes. That helps the caramel soak in and get all cozy with the pretzels.
Step 4: Chocolate Time
While that’s happening, melt your chopped chocolate in the microwave. Go in 30-second bursts and stir every time. You want smooth, not scorched.
Step 5: Assemble and Chill
Once your tray is out of the oven and cooled for a minute or two, pour that melted chocolate right over the top. Spread it around, sprinkle on your holiday toppings, and then—straight into the fridge. Let it set for 3–4 hours or overnight.
Want To Save This Recipe?
Step 6: Snap and Snack
Once it’s firm, break into bark-like shards. The more jagged and imperfect, the better. Store it in a tin, gift it, hoard it. Your call.
Storage Options:
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Fridge: Store in an airtight container for up to a week. It tastes even better cold, trust me.
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Freezer: Wrap it tight and freeze for up to a month. Just don’t forget it exists or you’ll be finding it in June (guilty).
Variations and Substitutions:
This recipe is wildly forgiving. You can totally riff on it. Here’s how:
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Milk or white chocolate – Not a dark chocolate fan? No problem.
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Add-ins – Crushed candy canes, mini marshmallows, chopped pecans. Yes. All of them.
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Gluten-free pretzels – Easy switch if you need it.
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Spicy version – A sprinkle of cayenne in the chocolate makes for a wild (and surprisingly addictive) twist.
What to Serve with Christmas Pretzel Bark?
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That chaotic gift-wrapping session
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Coffee (yes, even at night—it’s the holidays)
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Netflix’s cheesiest holiday rom-coms
Frequently Asked Questions:
Can I use chocolate chips instead of a chopped bar?
Sure! Just make sure they’re high quality so they melt smoothly.
Can I double the batch?
Absolutely. Use a bigger pan or two trays. You won’t regret it.
Do I have to add sprinkles?
Nope. But if you don’t, it’s just chocolate bark. Sprinkles = Christmas.
Look, you don’t need a dozen cookie recipes to impress people. You need one great bark. And this Christmas Pretzel Bark? She’s that girl. Sweet, salty, festive, and totally chaos-friendly.
So go grab your pretzels, melt some chocolate, and throw some sprinkles like confetti. You deserve a win this holiday season—and this bark’s got your back.
Made it? Added your own twist? Tell me in the comments—I wanna hear!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Christmas Pretzel Bark
Ingredients
- 1 tsp of pure vanilla extract
- ¼ tsp of fine salt
- 20 ounces 570 grams of high-quality dark chocolate, finely chopped
- Optional: Festive-themed confectionery sprinkles
- 15 ounces 425 grams of premium pretzel sticks
- 1 cup 200 grams of brown sugar, packed
- 1 cup 240 grams of unsalted butter
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet, with parchment paper.
- Spread out the pretzel sticks in a layer on the baking sheet.
- In a saucepan melt butter, brown sugar and salt together. Let it boil for 4 to 5 minutes until it thickens. Then remove it from the heat. Add some vanilla extract.
- Drizzle the caramel evenly over the pretzels on the baking sheet.
- Place the baking sheet in the oven. Bake for 5 minutes.
- While the pretzels are baking, melt chopped chocolate in bursts in your microwave. Stir every 30 seconds to ensure melting.
- Once you take out the pretzels from the oven and let them cool for a minute pour the melted chocolate, over them making sure to spread it
- If you like you can sprinkle some themed confectionery sprinkles on top for a touch of decoration.
- Put the baking sheet in your refrigerator for around 3 to 4 hours or overnight until everything sets properly.
- Once everything is set cut your bark into squares. Enjoy! Any leftovers can be stored in an airtight container.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
So i made this yesterday and it was delicious but I would tweak and specificy a couple things! I used 2 cookie trays, medium sized would be best. Make sure you have a single layer with minimal/to no spaces in between pretzels. Secondly make sure you do a thin layer of chocolate. Otherwise it was great and easy!! Will be making again thank you!