In less than 2 weeks my parents will be here for Christmas. I am super excited. It will be my dad’s first visit since we moved to CA. He seemed shocked when I advised him to bring a winter jacket. I’m not sure if I’m losing my MI roots or if the winter is actually colder this year but I’m definitely feeling very cold these days. I maybe even wrapped up in a blanket as I write this post. 😉
For me, the change of weather is very welcomed. I love sweatshirt and fleece weather especially when I know that it’s so short lived. You know what else is short lived? Holiday cooking. There isn’t nearly enough time between November and December to make all the delicious recipes I see on pinterest. Something I do have time for is this Dairy-free Pretzel Peppermint Chocolate Bark.
Salty & sweet is always a good combo but sprinkled with peppermint candy canes, makes me swoon. Perfectly baked miniature pretzel sticks smoothered with milk chocolate sprinkled with peppermint candy cane chunks is something anyone will love. This year, I’m making it as a gift for my neighbors.
Dairy-free Pretzel Peppermint Chocolate Bark is amazing for several reasons. The ingredients are simple. The recipe is super easy to follow and not time consuming. Your finished product is beautiful. With little time and cost, you can gift someone with a gourmet looking present that is both beautiful to look at and delicious in taste.
Dairy-free chocolate chips and gluten-free, dairy-free pretzels are two food items that most stores carry these days. Thank goodness! However, my trouble was finding healthier candy canes. I didn’t want my candy canes to have high fructose corn syrup or artificial dyes and flavors. Since I bought these type of candy canes before I knew they existed but for the life of me I couldn’t remember the name. After doing a quick google search I found these candy canes by TruJoy. You can buy the candy canes here on Amazon but they were a bit more pricey and I didn’t need that many. I ended up buying mine at Whole foods on sale. Love that store. 🙂
These candy canes are so yummy! Yes, the first ingredient is cane sugar but it’s Christmas and I’m totally fine with letting my children have processed sugar every now and then. The flavor and texture was great. I’m usually not a big peppermint fan but I found myself stuffing my face on the left over chunks from this recipe. So yummy!
So, there’s two options when making this dairy-free pretzel peppermint bark. Option 1 is to drizzle chocolate sauce on top of the pretzel and then top with peppermint. (See first image) Option 2 is to add a drizzle of coconut cream sauce then top with peppermint. (See picture below)
Both are excellent! Option 2 has a strong coconut flavor so if you love coconut than go with option 2. Think of eating an Almond Joy encrusted in pretzels and peppermint. 😉 If you’re not fan of coconut go with option 1. I will make the directions as clear as possible below. Enjoy.
Dairy-free Pretzel Peppermint Chocolate Bark
Author: Allison Kuslikis
8-10 (Depending on big you make your chunks)
1 - 10 oz bag of Dairy-free Semi Sweet Chocolate Chips (reserve 1/2 tbsp. if making choc. drizzle)
1 cup gluten-free pretzel sticks
1/4 cup crushed peppermint candy canes
Choose one topping option
Since this recipe is dependent on heat, you will want to have all of your materials ready to go.
Pull out one 8.5 x 11.5 baking pan and line with parchment paper. I have also used a 11.5 x 17.5 baking sheet and only covered two-thirds of it with the chocolate. You can control the desired thickness of the chocolate bark by how thin or thick you spread the chocolate.
Crush peppermint candy canes until you have 1/4 cup full then measure and set aside chocolate chips and pretzels.
If you are making your bark with coconut drizzle than you will want to measure and melt your coconut butter next. You should have 1/2 cup melted coconut butter with 1/2 tbsp. honey. Mix well. Set aside so that the coconut drizzle can thicken.
Place all of your chocolate chips (except for the 1 tbsp. reserved if making chocolate drizzle) in pyrex bowl and make a double boiler. Make sure that your water does not touch the bottom of the pyrex bowl. Allow the chocolate chips to melt while continuously stirring your chocolate. It should take about 3-4 minutes. Once your chocolate begins to melt rapidly, feel free to turn down your flame to avoid scorching the chocolate.
Carefully, scrap melted chocolate onto the line baking sheet and try to spread the chocolate evenly into a rectangle.
Next, sprinkle pretzels on top.
Option 1: Using a spoon or a gravy bowl, drizzle coconut butter on top of chocolate and pretzels. Then sprinkle desired amount of peppermint chunks on top. Once completed, place chocolate bark into the freezer for 15 - 25 minutes or until chocolate is harden. Break bark into pieces and store chocolate in the fridge.
Option 2: Pour 1 tbsp. of non-dairy milk into the microwave and heat for 15-20 seconds. Next, stir in 1 tbsp. of chocolate chips until melted. Using a spoon or a gravy bowl, drizzle melted chocolate on top of pretzels. Then sprinkle desired amount of peppermint chunks on top. Once completed, place chocolate bark into the freezer for 15 - 25 minutes or until chocolate is harden. Break bark into pieces and store chocolate in the fridge.
Pull out and eat as needed. 🙂
If you give this dairy-free pretzel peppermint bark a try, please let me know. You can do so by giving the recipe a rating or leaving a comment. I would love to hear from you.
Love Chocolate? Check out 4 Ingredient Healthy Chocolate Bark recipe here.