Sweet and Salty Chocolate Bark

I’ve been making Christmas candy for as long as I can remember! My mom always gifted boxes of Christmas candy and homemade sourdough bread to family and friends. 

She recruited me as her helper, so I’ve had many years of practice making Christmas treats. 

Now, I carry on the tradition, and my kitchen becomes a mini factory every December.

Christmas candy is a great way to get kids involved in the kitchen. It provides a great bonding experience, teaches listening and math skills, and fosters a generous spirit of giving. 

Plus, they love licking the spatula clean when the candy is done!

This sweet and salty chocolate bark is hard to resist. Each bite is packed with rich semi-sweet chocolate, toffee bits, salty pretzel pieces, roasted peanuts, and crunchy sea salt flakes.

Chocolate bark is ridiculously easy to make yet tastes decadent and fancy. It’s perfect, giftable holiday candy, but can be enjoyed year-round.

This candy only takes a few minutes to make, and you melt the chocolate in the microwave. If you plan accordingly, you can actually whip up a batch of chocolate bark while Christmas cookies are in the oven! Just make sure you save time for the chocolate to harden (that part is hands-off).

If you’re planning on gifting this, make an extra batch. Your family will sneak it before you can pack it up in gift boxes!

Ingredients

• Use semi-sweet chocolate chips for the chocolate bark base. Skip the store brand. I usually use Ghirardelli or Nestle.
• Chop up salted mini pretzel twists. Just make sure they aren’t flavored.
• I use Heath Bits O’ Brickle English Toffee Baking Bits. You can find it in the baking aisle near the chocolate chips.
• Choose dry-roasted, lightly salted peanuts without skins.
• Optional: Flaky sea salt. Do not use fine salt! Just skip this if you don’t have flakes. I keep a box of Malden Sea Salt Flakes that I order from Amazon.  I also use this in my Everything Bagel Seasoning.
  

How to Make it

Here is a visual guide to help you make the best chocolate bark. See the recipe card for full instructions and ingredient amounts.

What You’ll Need

• Microwave
• Sheet pan
• Parchment paper
• Large, microwave-safe glass bowl
• Rubber spatula
• Metal spatula

Let’s Get Started

Pro-tip:  ​Only make 1 batch at a time. Melting more chocolate in a home kitchen can be finicky.

Line a sheet pan with parchment paper and set it aside.

Measure your ingredients and chop your pretzels before you start making the bark. Once the chocolate is melted, you’ll want to work pretty fast.

Pro-tip:  Keep the chocolate away from water. Make sure your bowl and utensils are completely dry before melting. Any moisture can cause it to seize.

Add the semi-sweet chocolate chips to a large microwave-safe bowl.

Microwave it for 30 seconds at a time, stirring after each increment. Be patient.

Continue microwaving in 30-second increments until there are only a few pieces of solid chocolate left. Then, stir it until it’s completely smooth. The residual heat will finish melting the chocolate chips.

Set aside ¼ cup each of the chopped pretzels, toffee bits, and peanuts for topping. Then, stir the remaining pretzels, toffee, and peanuts into the chocolate until well mixed.

Use a sturdy rubber spatula to spread the mixture in an even layer on the parchment-lined sheet pan. It should be about 1/4 thick.

Now, top with the remaining pretzel pieces. It helps to do them first, or they have trouble sticking. Then, top with the remaining toffee bits and peanuts.

Use a metal spatula to press the toppings firmly into the bark. Then, sprinkle with the sea salt flakes if you’re using them.

Now, let it sit at room temperature to harden for at least 4 hours. Once it’s fully hardened, use your hands to break it into pieces.

For Hot and Humid Climates

The bark will need to set and harden. If your room temperature is above 80℉ or is very humid, it may not set. Try finding a cool place to harden or use the fridge.

If you’re making this in a hot climate, store it in the fridge. If you decide to mail it, it’s best not to send it to areas that will be close to or over 80℉.

I’ve not had any trouble mailing it to cooler places. Some of my boxes go to Texas, and that’s been fine in the winter (if they aren’t having a heat wave).