Winter white chocolate and pretzel holiday bark

Well, it’s official. ‘Tis the season of sweets is here! Yippee!Although it certainly doesn’t feel like the normal December that I’m used to (we’re in the midst of 90 degree temperatures in Australia, instead of freezing 5 degree New England temperatures), I’m not letting that stop me from taking part in my normal December holiday baking activities. Really, any excuse to bake is a great excuse to me, and since we had a holiday party to attend this past Saturday night, I felt it was an opportune time for me to try out a new-to-me holiday recipe.  I’ve made various versions of“holiday bark” in the past, including peppermint, cake batter, oreo, and more, and these recipes always appeal to me due to their simplicity and because of my love of any type of chocolate.  However, this recipe really stood out to me because instead of just including chocolate or candy like a traditional “bark”, it includes pretzels too. A sweet and salty combination? Sold. All you’ll need is a cookie sheet, tin-foil, and the following 4 ingredients. It’s fast, festive, and fantastic. Ready, set, go!

Winter White Chocolate and Pretzel Holiday Bark


  • 4 cups white chocolate chips (you’ll need about 2 (12-ounce) bags of chips)
  • 1 (14-ounce) can sweetened condensed milk ( I used the light 97% fat free version and it worked well)
  • 1/2 (15-ounce) bag pretzels, broken (I crushed mine in a bag by hand)
  • 1 cup dried cranberries


1) First up, crush your pretzels. I simply placed them in a Ziploc bag, crushed them with my fist, and set them aside.

2) In a large saucepan, melt white chocolate chips with the condensed milk over medium heat on the stove until smooth, stirring frequently. Once melted, add the pretzels, stirring them in to coat with chocolate mixture.

3) Then, immediately spread mixture  evenly onto your  foil-lined 10×15-inch pan or cookie sheet. Sprinkle  dried cranberries on top and press them down lightly with the back of a spoon, into the bark.  Place your tray into the fridge and chill until set (I chilled mine for a few hours. You can place them into the freezer if you need them more quickly). Then, break into chunks and serve.

I’ll admit, I taste-tested a good portion of these before bringing them to the party. I really couldn’t help myself. The sweet-and-salty combination is spot-on, and the addition of dried cranberries really makes these a festive, holiday stand-out on a dessert table. Hope you’ll  include these in your holiday baking line-up this year, too!



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