Christmas Chocolate Bark Recipes, 4 Ways (Video)

Christmas Chocolate Bark Recipes made four ways! White Chocolate Peppermint, Peanut Butter Chocolate, Salted Caramel Pretzel and White Chocolate Cranberry Pistachio Bark. All made with 4 ingredients or less!

WATCH THE VIDEO TO SEE HOW IT’S MADE:

Merry Christmas! I am super early on purpose because this is a post unlike one I’ve ever done before. It feels like a gift to myself because well, candy galore! I’ve been overloaded with so many Christmas recipe ideas that I decided to put four brand new recipes into this one post!

Here are four Christmas Chocolate Bark Recipes, all creative and unique in their own way. You get to choose you’re own favourite, and I guarantee that they are all divine. They are all made with less than 4 ingredients, come together very quickly, and are great to serve to family and friends.

Or for yourself, with a glass of eggnog and a new Netflix show. Your pick.

So, which one is your favourite?! I annoyingly asked myself. Choosing a favourite bark is so hard! Truthfully I loved them all. First, there’s the White Chocolate Peppermint Bark. I’ve been making this for years, and it was the very first bark I ever made.

It inspired this entire post, actually. It is so easy, and just four ingredients. You get a subtle peppermint flavour in each bite that you don’t want to miss out on. This bark hardens perfectly.

Then there’s the Peanut Butter Chocolate Bark. I am obsessed with peanut butter, so this was a necessity. I used natural peanut butter for mine, but you can use peanut butter chips if you want and omit the sugar.

This didn’t harden like usual bark, so I would keep it in the fridge and serve when ready. It definitely tastes divine! This is perfect for anyone not that into peppermint or white chocolate, also.

Next, the Salted Caramel Pretzel Chocolate Bark. Okay, this was definitely the coolest one of the bunch!! I felt like a rockstar assembling the flavours. I made homemade caramel but you can use your own kind if you desire (sharing that recipe soon!).

The salt on the pretzels pairs perfectly with the sweet caramel and chocolate. You could even top it with tasting salt at the end if you so desire. Lots of texture here!
Lastly, but not least, the White Chocolate Cranberry Pistachio Bark. Love this one! It also hardens beautifully, and the flavours go so well together.

Do yourself a favour and buy de-shelled pistachios. It took me so long to shell them, and I ended up eating them along the way and having to do it all over. Oops. Lots of texture, flavour and bright beautiful colours here!

Whichever you choose, you’ll definitely enjoy it. Enjoy, watch the video, and have a yummy time!

If you try any of these Christmas Chocolate Bark Recipes please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

Christmas Chocolate Bark Recipes, 4 Ways

Christmas Chocolate Bark Recipes made four ways! White Chocolate Peppermint, Peanut Butter Chocolate, Salted Caramel Pretzel and White Chocolate Cranberry Pistachio Bark. All made with 4 ingredients or less!

by: Jessica in the Kitchen

Prep Time 25 minutes

Cook Time 0 minutes

Total Time 25 minutes

Servings 12 servings

Course Desserts

Cuisine American

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5 from 2 votes

Ingredients

White Chocolate Peppermint Bark

• 8 ounces dark chocolate chips, melted 226g
• 8 ounces white chocolate chips, melted and cooled 226g
• 1/2 teaspoon peppermint extract
• 2 candy canes crushed

Peanut Butter Chocolate Bark

• 12 ounces dark chocolate chips, melted and cooled (leave 2 tablespoons behind) 340g
• 8 ounces natural runny peanut butter 226g
• 2 tablespoons organic powdered sugar

Salted Caramel Pretzel Bark

• 12 ounces dark chocolate, melted (save 2 tablespoons to drizzle) 340g
• 2/3 cup salted caramel sauce 136g
• 1/2 cup pretzel sticks, or broken pretzel pieces 30g

White Chocolate Cranberry Pistachio Bark

• 12 ounces white chocolate, melted 340g
• 1/2 cup dried cranberries 52g
• 1/2 cup de-shelled pistachios 60g

Instructions

Instructions

White Chocolate Peppermint Bark

• Line a large cookie sheet with parchment paper. Pour the melted dark chocolate onto the sheet and spread into a rectangle with a spatula or back of a spoon.
• Let harden slightly in the fridge for 5 minutes until just hard. You don't want it to harden too long or else the layers will separate.
• Mix peppermint extract with white chocolate.
• Remove from fridge and spread white chocolate gently on top. You want it to be cooled else the layers will begin to blend.
• Top with crushed candy canes and let set in fridge for at least 20 minutes.
• Remove, peel back from parchment, and break into smaller pieces.

Peanut Butter Chocolate Bark

• Line a large cookie sheet with parchment paper. Pour the melted dark chocolate (minus 2 tablespoons) onto the sheet and spread into a rectangle with a spatula or back of a spoon.
• Let harden slightly in the fridge for 5 minutes until just hard. This step is optional. If you want to chocolate and peanut butter to blend together do not put in fridge.
• Mix the peanut butter and powdered sugar together.
• Pour on top of chocolate layer and swirl with a knife. Dollop the leftover melted dark chocolate (optional) and swirl with a knife.
• Let set in fridge for at least 20 minutes.
• Remove, peel back from parchment, and break into smaller pieces.

Salted Caramel Pretzel Bark

• Line a large cookie sheet with parchment paper. Pour the melted dark chocolate (minus 2 tablespoons) onto the sheet and spread into a rectangle with a spatula or back of a spoon.
• Let harden slightly in the fridge for 10 minutes until just hard.
• Pour caramel sauce on top and spread.
• Sprinkle pretzel sticks on top.
• Drizzle the extra chocolate on top. I place mine in a zipped back, cut off the end and then drizzle over. You can use that or a spoon.
• Let set in fridge for at least 20 minutes.
• Remove, peel back from parchment, and break into smaller pieces.

White Chocolate Cranberry Pistachio Bark

• Line a large cookie sheet with parchment paper. Pour the melted white chocolate onto the sheet and spread into a rectangle with a spatula or back of a spoon.
• Mix the cranberries and pistachios together and sprinkle over the entire layer of white chocolate.
• Let set in fridge for at least 20 minutes.
• Remove, peel back from parchment, and break into smaller pieces.
• ENJOY!

NOTES

1. TO MELT CHOCOLATE Use great quality chocolate chips or chocolate melts. Melt for 1 minute, stir with a spoon, and then in 30 second increments until melted completely. You should until need an extra 30 seconds (if so much). Be careful not to burn the chocolate. IF, and only if you are having difficulties, add a ½ teaspoon coconut oil to the recipe. This will help tremendously with melting.
2. These recipes serve a large audience and the peppermint bark and cranberry pistachio bark work great for gifts. They can easily be halved for smaller audiences.
3. All recipes are vegan if using vegan chocolate.
4. My caramel sauce recipe is coming this month!

Nutrition

Calories: 890kcal | Carbohydrates: 91g | Protein: 15g | Fat: 54g | Saturated Fat: 32g | Cholesterol: 11mg | Sodium: 259mg | Potassium: 826mg | Fiber: 7g | Sugar: 59g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 278mg | Iron: 5mg

by Jessica

 

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