Holiday Barks

Along with these adorable Chocolate Pretzel Rings, I made a few holiday inspired barks this year.  This is a tradition that I started a few years back (these are last year’s barks), and I love how creative you can get with melted chocolate. 

Warning: this post has a lot of recipes and fun ideas!




First Up…

Peppermint Bark!




This recipe seems to be everyone’s favorite, especially this time of year.




It’s so simple that I can’t believe I haven’t made it before.




But I will definitely be adding it my yearly list!




This bark makes a beautiful holiday gift, so I recommend making 2 batches…one for yourself and one to share with your friends!





Moving On…

A new and innovative recipe from Crazy For Crust for Scotch Krispie Bark.




Starring butterscotch chips…yum!




Covered in Rice Krispies, chocolate, and then smothered with peanut butter!




It was hard to wait for this one to harden because I was eager to taste it!




I’m a huge fan of the sweet butterscotch and crunchy krispie combination!




And although I love peanut butter, it wasn’t my favorite for this bark, so next time I will probably just omit it.


Getting Back to Peppermint…




I was inspired by these Peppermint Pretzels to create an original bark.




I stirred the chopped pretzels into white chocolate and then covered it with Andes Peppermint Crunch Chips and crushed candy canes.




Super festive…right?




This mish mash actually turned out pretty awesome!


IMG_0193 IMG_0194

IMG_0196 IMG_0192




Who doesn’t love S’mores?




This mixture of mallows and grahams creates a complex texture.




That I guarantee you will enjoy!





All of these barks make for easy, fun, and mouth watering gifts.  And because they store so easily in your freezer, there is always something for you to snack on.  I recommend storing them in freezer safe ziploc bags and remove as much air as possible.  Chocolate barks and candies are really forgiving, so you can use all of your leftover baking supplies to create your own sweet treats!  No measuring required!



Peppermint Bark

From Back to Her Roots



8 peppermint candy canes

12 ounces semisweet chocolate chips

12 ounces white chocolate chips



Cover a large cookie sheet in aluminum foil. Set aside.

Remove candy canes from wrapper and place in large plastic, ziptop bag. Using a mallet, bottom of a glass or rolling pin, mash the candy canes until they are in small chunks.

In a double boiler (or microwave) melt semisweet chocolate chips. When completely smooth, pour onto cookie sheet and spread into a thin later (about 1/8"). Don’t worry if chocolate doesn’t spread to edge of cookie sheet. Place cookie sheet in freezer.

Using a clean double boiler, melt white chocolate chips until smooth. Mix in all but 2/3 cup of the candy cane pieces.

Remove cookie sheet from freezer, carefully spread white chocolate over the dark chocolate in a thin layer. Sprinkle 1/3 cup of reserved candy cane pieces on top. Place cookie sheet in freezer.

Once bark is completely cooled and hard. Remove from cookie sheet and break into large pieces.



Scotch Krispie Bark

From Crazy For Crust



1 bag butterscotch chips

1 bag semi-sweet chocolate chips

1 ½ cups Rice Krispies Cereal

½ cup peanut butter (I’d say this is optional)



Line a cookie sheet with waxed paper. Place butterscotch chips in a microwave safe bowl and heat on 50% power for 1 minute, stir, and then add increments of 30 seconds until chips are melted and smooth. Spread on cookie sheet.

Sprinkle Rice Krispies cereal on top of butterscotch layer. Press down with your hands.

Melt semi-sweet chocolate chips in microwave, again using 50% power, stirring after 1 minute and continuing to heat at 30 second intervals until chips are melted. (If chocolate doesn’t seem smooth, add about a teaspoon or two of vegetable oil and stir.) Spread over Rice Krispie layer.

While spreading chocolate layer, melt peanut butter in microwave. Drizzle over spread chocolate and swirl with the back of a spoon.

Chill to harden bark, then break into pieces and serve.



White Chocolate Peppermint Pretzel Bark



1 bag of TJ’s Peppermint Pretzel Thins, crushed

8 ounces White Chocolate

Candy canes, crushed

1 cup Andes Peppermint Crunch Chips



Line a baking sheet with wax or parchment paper.

Melt white chocolate in microwave in 30 second intervals until smooth.  Do not over heat!

Stir in pretzel thins and Andes Peppermint Chips.

Spread over cookie sheet and sprinkle the top with candy canes.  Use a spatula or your hands to push the candy canes into the chocolate.

Freeze or refrigerate for 2-3 hours until set.

Then break into pieces.



S’mores Bark



1 cup graham cracker crumbs

8 ounces candy melts or chocolate




Line a baking sheet with wax or parchment paper.

Melt chocolate and mix in your graham cracker crumb and half of the marshmallows.

Pour and spread across a parchment paper lined cookie sheet

Sprinkle on the remaining marshmallows and press them into the chocolate.

Freeze or refrigerate for 2-3 hours until set.

Then break into pieces.



What is your favorite chocolate bark? 

I’m always looking for new ideas recipes!

10 thoughts on “Holiday Barks

  1. I love “bark”. Anything with dark chocolate wins my heart . . . but the butterscotch krispie idea is genius. Yummy! I wish I were better at baking when I see all your great recipes! “Christmas Crack” was about as crazy as I got this year. 🙂

  2. Peppermint bark is something we make regularily-it’s a family favorite. We also make one with heath chips-it’s just melted chocolate chips (dark or milk) and the heath chips sprinkled on top and pressed in a little-

    Both are great in gift baskets along with truffles of course.

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