Go Back
Spring Pretzel Bark: A Sweet-Salty Seasonal Treat

Spring Pretzel Bark

Crunchy mini pretzels are coated with white chocolate and finished with pastel candies and spring sprinkles for a festive sweet-salty treat. This no-bake bark sets quickly and makes about 24 to 30 irregular pieces.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Mini pretzel twists or mini pretzel sticks
  • 16 ounces White chocolate, white baking bars, vanilla almond bark, or white candy melts
Toppings
  • 1 cup Pastel candy-coated chocolates, such as pastel M&M’s
  • 2 tablespoons Easter or spring-colored sprinkles
Optional Finish
  • 1/4 teaspoon Flaky sea salt

Method
 

Step-by-Step
  1. Line a rimmed baking sheet with parchment paper or waxed paper. Arrange the mini pretzels in a mostly even layer, allowing them to overlap slightly.
  2. Place the white chocolate or candy coating in a microwave-safe bowl. Heat in 20- to 30-second intervals, stirring thoroughly after each interval, until smooth and fully melted.
  3. Pour the melted coating over the pretzels and gently spread it with an offset spatula so the pretzels are partially or mostly covered.
  4. Immediately scatter the pastel candies and spring sprinkles over the wet coating. Press the toppings lightly into place, then add flaky sea salt if desired.
  5. Refrigerate the bark for about 20 to 30 minutes, or leave it at room temperature for about 1 hour, until firm. Break or cut it into irregular pieces and store it in an airtight container.

Notes

White chocolate scorches easily, so use short microwave intervals and stir often. Candy melts or vanilla almond bark are usually easier to melt than ordinary white chocolate chips. Store airtight at cool room temperature for up to 1 week; refrigeration is acceptable but may cause condensation or a dull coating when the bark returns to room temperature.