Ingredients:

  • 150g Salted Mini Pretzels
  • 340g white chocolate chips
  • 1 tsp refined coconut oil
  • 0.5 tsp pure peppermint extract
  • 50g crushed candy canes
  • 60g dark chocolate (60% cacao)

Instructions:

  1. Line a large baking sheet with a fresh sheet of parchment paper.
  2. Spread 150g Salted Mini Pretzels in a single, tight layer. Note: Overlapping is fine, but aim for a flat surface.
  3. Place 340g white chocolate chips and 1 tsp refined coconut oil in a microwave safe glass bowl.
  4. Heat on 50% power for 30 seconds, then stir thoroughly with a dry spatula. until the chips begin to soften.
  5. Continue heating in 20 second bursts, stirring between each, until the mixture is glossy and pourable.
  6. Whisk in 0.5 tsp pure peppermint extract quickly. Note: Stir fast to prevent the alcohol in the extract from seizing the chocolate.
  7. Pour the white chocolate mixture over the pretzels, using an offset spatula to spread it to the edges until all pretzels are anchored.
  8. Melt 60g dark chocolate in a separate bowl using the same 20 second pulse method until completely fluid.
  9. Drizzle the dark chocolate over the white base in a sweeping motion.
  10. Sprinkle 50g crushed candy canes over the top while the chocolate is still wet until the surface looks festive and textured.
  11. Chill in the refrigerator for 5 minutes until the chocolate is firm to the touch.
  12. Break the bark into jagged, irregular shards by hand.