Description
Festive Christmas bark with rich chocolate, crushed candy canes, and holiday sparkle. Easy to make and perfect for gifts.
Ingredients
-
2 bars white chocolate (about 3.5 oz each)
-
2 bars dark chocolate (about 3.5 oz each)
-
2 bars milk chocolate (about 3.5 oz each)
-
1 cup red and green M&Ms
-
1 cup salted pretzels, roughly broken
-
3 peppermint candy canes, crushed
-
Christmas-themed sprinkles (snowflakes, stars, etc.)
Instructions
- Preheat your oven to 122°F (50°C) and line a large baking sheet with parchment paper.
- Arrange the unwrapped white, dark, and milk chocolate bars directly on the parchment-lined baking sheet. Place them side-by-side in any pattern you prefer.
- Transfer the tray to the oven and warm the chocolate for 10–15 minutes, or until softened enough to swirl. Keep an eye on it to avoid overheating.
- Remove the tray from the oven. Using a skewer, toothpick, or back of a spoon, gently swirl the chocolates together to create a marbled look. Do not overmix—you want defined ribbons of each chocolate.
- While the chocolate is still soft, sprinkle the M&Ms evenly across the surface. Add the broken pretzels, crushed candy canes, and festive sprinkles, pressing them lightly into the chocolate so they adhere.
- Refrigerate the tray for at least 1 hour, or until the bark is completely hardened.
- Once set, break the bark into rustic shards with your hands or cut into neat squares using a sharp knife.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
If your chocolate bars are very thick, break them in half before placing them on the baking sheet to help them soften more quickly at the low oven temperature.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 196
- Sugar: 15.2 g
- Sodium: 40.1 mg
- Fat: 8.6 g
- Saturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28.5 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 4 mg