Ingredients
Equipment
Method
- Line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
- Spread the mini pretzels in a single even layer across the prepared baking sheet, close together.
- Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring well between each session until smooth.
- Stir in the ground cinnamon and fine brown sugar into the melted white chocolate.
- Drizzle the spiced white chocolate mixture over the pretzels, then use an offset spatula to spread it gently, ensuring every pretzel is coated.
- While the chocolate is still wet, generously dust the surface with the purple, green, and gold sanding sugars in diagonal stripes.
- Add the festive sprinkles and gold pearls if using over the top.
- Let the bark sit at room temperature for about 1 hour or refrigerate for 20 minutes until hardened.
- Once hardened, break into rustic bite-sized chunks using your hands.
Nutrition
Calories: 240kcalCarbohydrates: 35gProtein: 3gFat: 12g
Notes
This bark can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 2 months for crunchier pieces. Always use high-quality white chocolate to avoid a waxy taste, and add a teaspoon of coconut oil if the chocolate is too thick to spread.
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