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.

More recipes at FountainAvenueKitchen.com