M&M Pretzel Bark

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I discovered this easy and delicious treat while trying to use chocolate leftover from my Easter candy-making ritual last year. (Follow these links for the best-ever Peanut Butter and Coconut Cream Eggs…highlights from the original Fountain Avenue Kitchen!!) If you like the salty-sweet combination, this one is for you!

M&M Pretzel Bark
  • 1 1/4 pounds dark melting chocolate (or milk chocolate, if you prefer)
  • bag of mini pretzels (I use the minis that are the traditional pretzel shape)
  • mini M&Ms
  1. Line a 9×13 pan with parchment paper or foil. Place pretzels side by side all over the bottom of the pan. I make one layer, but if you want more pretzel chunks you could certainly use more. Melt chocolate in the microwave in 30-second increments until completely smooth. Completely cover pretzels with melted chocolate, then lightly scatter mini M&M’s across surface of chocolate. Refrigerate to harden. Cut or break into pieces once firm.
  • I like to store in an airtight container in the refrigerator, although the bark freezes well, too.
  • Cold bark is easy to break if you like randomly-sized pieces. Beware: chocolate shards tend to fly! I like to let the cold bark sit at room temperature for a little while and then cut it with a large chef’s knife. This is a good way to get evenly-sized pieces, and the chocolate is less likely to crack when it isn’t refrigerator cold.
The Fountain Avenue Kitchen https://fountainavenuekitchen.com/

It is easy to tailor this recipe to any holiday using seasonal candy options.

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  1. Pingback: The Fountain Avenue Kitchen – M&M Pretzel Bark | Muskegonvegan's Blog

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    1. Ann

      Thanks for the comment, Kaylee, and I hope you enjoy! I bet your pretzel toffee recipe is delicious, too! Feel free to share: )

  3. Deb

    Love your site. My daughter and I will make these this weekend, Also, made the greeked out flank steak for a tailgate party on Saturday, Gone in a split second. Rave reviews! Pinned it.

    1. Ann

      Thank you very much, Deb! I am so glad the flank steak recipe was a hit–we love that one, too!–and truly appreciate your taking the time to let me know. I hope the pretzel bark is equally well received!

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