If you’re craving a no-bake treat that’s as simple as it is satisfying, 3-Ingredient White Chocolate Pretzel Bark is about to become your new favorite. With its creamy white chocolate base, crisp pretzel crunch, and a sprinkle of white chocolate chips, this bark is a delicious balance of sweet and salty in every bite. It’s quick to make, fun to break apart, and perfect for snack trays, coffee breaks, or gifting during the holidays.
Made with just three pantry staples, this recipe delivers major flavor with minimal effort—no oven, no mixer, no stress. Whether you’re whipping up a last-minute dessert or prepping ahead for a party, this bark holds up beautifully and always impresses.
Bark-style candy has been around for generations—it’s a classic way to use up chocolate and pantry staples. But this white chocolate version adds a fun, modern twist that feels both nostalgic and new. Whether you gift it or snack on it yourself, this 3-ingredient wonder is sure to steal the spotlight!
Recipe Yield: About 10–12 servings (snack-size pieces)
INGREDIENTS
12 oz (about 1½ cups) white chocolate chips or bars (high quality)
1 to 1½ cups mini pretzel twists, lightly crushed (or broken by hand)
3 tbsp white chocolate chips or topping of choice such as nuts, sprinkles etc. (for garnish – optional)
INSTRUCTIONS
1. Prepare the base:
Line a rimmed baking sheet with parchment paper. Set aside your crushed mini pretzels and white chocolate chips (or chosen toppings) for garnish.
2. Melt the chocolate:
In a microwave-safe bowl, melt the white chocolate in 30-second bursts, stirring each time, until smooth and glossy (about 1½ to 2 minutes total). For a silkier finish, melt over a double boiler.
3. Assemble the bark:
Pour the melted white chocolate onto the center of the lined baking sheet. Use an offset spatula or the back of a spoon to spread it into an even rectangle, about ¼ inch thick. While the chocolate is still warm, immediately scatter the crushed pretzels evenly over the top, pressing them gently so they stick. Finish with white chocolate chips or your chosen garnish.
4. Set and break:
Let the bark cool completely at room temperature, or chill in the fridge for 20 minutes until firm. Once set, break into rustic, jagged pieces and serve or store.
Helpful Tips to Perfect This Recipe
- Use Good Quality White Chocolate: Avoid white baking chips with palm oil—real cocoa butter makes a difference in taste and texture.
- Don’t Overheat the Chocolate: White chocolate burns easily. Microwave in short bursts and stir frequently to prevent scorching.
- Customize for Any Occasion: Add red and green sprinkles for Christmas, pastel for Easter, or crushed candy canes for winter flair!
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