What is White Chocolate
Which White Chocolate should you use for White Chocolate Halloween Bark
Since white chocolate is the main ingredient here, I would suggest using the best white chocolate in your budge. When I am splurging I will use Lindt my second choice is Ghriadelli White Chocolate baking bar. The recipe calls for 20 ounces, but you can get by with 16 ounces.
White Chocolate over caramel and salty pretzels may be my favorite combination. And who can resist pumpkin/bat sprinkles. I posted this recipe in the Spring, but it’s just too good not to share again. Keep it in mind for Christmas.
If you make White Chocolate Halloween Bark, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
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White Chocolate Halloween Bark
- 6 cups mini pretzels
- 1 cup butter
- 1 cup brown sugar
- 20 ounces white chocolate coarsely chopped
- Preheat oven to 350º. Line a 10 x 15 inch rimmed baking sheet with parchment paper.
- Spread pretzels on parchment paper, they can overlap.
- In a medium saucepan over medium heat, bring butter and brown sugar to a boil, stirring occasionally. Boil for about 3 minutes, until a candy thermometer reads 300º. Do not stir. Pour over pretzel layer and bake for 10 minutes.
- While the pretzels are baking, place white chocolate in a microwave safe glass bowl and microwave on medium power for 21/2 minutes stirring every 30 seconds until smooth.
- Remove pretzel mixture from the oven and drizzle white chocolate over the top. If adding sprinkles, do so while it’s still hot. Let cool slightly and then place in freezer for about 15 minutes until set. Remove and break into pieces.