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    Home » Recipes » Desserts » Bars » White Chocolate Bark

    White Chocolate Bark

    Published: May 23, 2016 · Modified: Nov 11, 2021 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    4 from 5 votes

    Disclaimer: This post may contain affiliate links.

    A batch of white chocolate pretzel bark on a black board

    White Chocolate Pretzel Bark is an irresistible treat with salty pretzels covered in toffee and white chocolate. This sweet and salty dessert is much easier than you might think and great to give for a GIFT.

    A batch of white chocolate bark on a cooling rack.

    One of my favorite treats to give away or send to college students is chocolate caramel bark.  However, white chocolate pretzel bark is just as fantastic and can easily be shipped. I’ve made dark chocolate bark so many times and with lots of variations, using different combinations of dark and milk chocolate, adding nuts or bacon and topped with salt.  I’ve never met anyone that could resist it.

    One of my biggest fans mentioned that he has to watch his caffeine, so he can’t eat dark chocolate bark late at night. So I came up with a completely different version using white chocolate which has no caffeine.

    White chocolate is much sweeter than dark chocolate so to offset that sweetness, I used salty pretzels as the base. The combination of salty, caramel and white chocolate is divine and a little addictive. I keep some in the freezer and grab a bite for an afternoon pick me up.

    Why you’ll love it

    • Salty and sweet is my favorite!
    • I love anything with white chocolate.
    • It ships really well.
    • You won’t believe it but you only need FOUR ingredients
    • It’s great for a hostess or teacher gift.
    A gift bag full of white chocolate bark.

    What you’ll need

    The ingredients you'll need to make white chocolate pretzel bark
    • Mini pretzels – If you have regular size pretzels, just break them up a little.
    • White chocolate – my first choice is Lindt bars,  second is Ghirardelli bars, and in a pinch use Ghirardelli white chocolate chips. Do not use almond bark.
    • Brown sugar – to make the wonderful toffee.
    • Butter – anything yummy needs some butter.

    How do you make white chocolate bark with toffee

    Step 1: Start by putting pretzels onto a lined cookie sheet, they will overlap some.

    A baking sheet of pretzels

    Step 2: Make the toffee mixture by heating up butter and brown sugar in a saucepan. No need to stir it. The first time around, I didn’t cook the toffee quite long enough and it was a little grainy.  One way to prevent this is to use a candy thermometer and cook until it reaches 300º. Pour the toffee over the pretzels and bake.

    Pro tip: Make sure there is no moisture in the saucepan when beginning the toffee.

    Step 3: While the toffee and pretzels are baking, carefully heat the white chocolate in the microwave at fifty percent power and then pour it over the hot toffee pretzel layer.

    A baking pan of white chocolate bark.

    Before it cools add sprinkles if you want it to look festive.  

    Allow the bark to cool thoroughly before breaking into pieces. You can speed this up by placing it in the freezer.

    Variations of white chocolate pretzel bark

    • Add Christmas sprinkles to the white chocolate before it cools
    Christmas sprinkles on chocolate bark.
    • Try adding Halloween sprinkles or red and blue sprinkles for Fourth of July
    Chocolate bark with Halloween sprinkles.
    • Add some Spring time sprinkles
    Easter spinkles on white chocolate bark.
    • Chop up some pistachio or almonds to add to the bark

    I took this to work one day, so I had multiple testers.  The first declared it “the best thing he had ever eaten” and decided he would be making it for Christmas gifts this year.  Red and green sprinkles turn this into Christmas bark! All testers were unanimous giving this a thumbs up.

    My mother-in-law loves white chocolate and this is one of her favorites. While the white chocolate will get a little melty if it’s really hot, so far I haven’t had any trouble shipping it. It is great with your favorite warm beverage.

    Is almond bark the same as white chocolate

    Almond bark is nothing like white chocolate. It’s made of vegetable fat, flavors and colors. NOT what you want to put on this delicious toffee bark. White chocolate on the other hand is made up of cocoa butter, milk solids and sugar, they may both be white, but that’s about the only thing they have in common.

    What’s the difference between caramel and toffee

    There are several difference between caramel and toffee. Caramel has cream and is cooked to a lower temperature, 248º, the texture is softer and chewy. Toffee on the other hand is made with sugar and butter and is cooked to 300º. It’s typically hard which makes it perfect for bark.

    Toffee coated chocolate bark.

    FAQs and tips

    What happens if your butter and brown sugar separate?

    It won’t matter a bit, just pour it all over the pretzels and it will be fine once it’s baked.

    Can I substitute almond bark or candy melts for white chocolate?

    No, these are not white chocolate and will not have the same rich white chocolate taste.

    What if you don’t have a candy thermometer?

    For chocolate bark, it’s not critical that the temperature is 300º, it’s more of a guideline. Watch the brown sugar and butter closely and once it starts to turn the color of caramel, it’s time to pour it over the pretzels.

    Can you ship white chocolate bark?

    As long as the temperature outside is not extremely hot, it will ship without melting. I always tell people to put it in the refrigerator or freezer once it arrives for a few minutes to firm up the white chocolate.

    What happens if moisture or water is in my pan when making the chocolate?

    It can cause the liquid to become grainy, it still tastes the same, but might not look as good.

    More white chocolate dessert recipes

    • A batch of raspberry blondies on parchment paper
      Raspberry White Chocolate Bars
    • White chocolate Chex mix on parchment paper.
      White Chocolate Chex Christmas Mix
    • Frosted peppermint brownies stacked on a marble platter.
      Peppermint Brownies
    • A blueberry white chocolate cookie being pulled apart
      Blueberry White Chocolate Cookies

    If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

    White chocolate bark broken into pieces.

    White Chocolate Bark Recipe

    Author: Barbara Curry
    White Chocolate Pretzel Bark is an irresistible treat with salty pretzels covered in toffee and white chocolate. This sweet and salty dessert is much easier than you might think and great to give for a GIFT.
    4 from 5 votes
    Print Pin
    PREP: 20 minutes
    COOK: 10 minutes
    Servings: 12

    Ingredients
     

    • 6 cups mini pretzels
    • 1 cup butter
    • 1 cup brown sugar
    • 16 ounces white chocolate coarsely chopped

    Equipment

    • Candy thermometer
    Prevent your screen from going dark

    Instructions
     

    • 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 2-3 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.

    Video

    Barbara’s Tips + Notes
    • Make sure there is no moisture in the saucepan.
    • Use a candy thermometer and remove when it reaches 300º.
    • If no candy thermometer, look for a deep golden color
    • You don’t need to stir it, but if you just have to stir, it won’t ruin it.
    • Pour this over the pretzels immediately. If it separates, don’t worry, it will still taste awesome

    Nutrition

    Calories: 561kcal | Carbohydrates: 72g | Protein: 7g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 49mg | Sodium: 681mg | Potassium: 191mg | Fiber: 1g | Sugar: 41g | Vitamin A: 484IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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