Ingredients:

  • 24 oz high-quality white chocolate baking bars
  • 1 tsp peppermint extract
  • 1.5 cups mini salted pretzels, slightly crushed
  • 0.5 cup crushed candy canes
  • 2 oz dark chocolate (70% cocoa)
  • 0.25 tsp flaky sea salt

Instructions:

  1. Line a large baking sheet with parchment paper or a silicone mat, ensuring the paper hangs slightly over the edges for easy removal.
  2. Place the white chocolate in a large microwave-safe glass bowl. Microwave in 30-second bursts at 50% power, stirring vigorously between each interval. Stop when only a few small lumps remain and stir until completely smooth.
  3. Stir the peppermint extract into the melted white chocolate. Gently fold in the crushed pretzels until evenly distributed.
  4. Pour the mixture onto the prepared baking sheet. Use an offset spatula to spread the chocolate into an even rectangle approximately 1/4 inch thick.
  5. Immediately sprinkle the crushed candy canes and flaky sea salt over the wet chocolate, pressing down very lightly to ensure they adhere.
  6. Melt the dark chocolate in the microwave. Transfer to a small sandwich bag, snip a tiny corner off, and drizzle artistically over the bark. Place in the freezer for 15 minutes to set before breaking into shards.