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White chocolate bark setting on a baking sheet with pretzels, dried cranberries, and chopped nuts evenly distributed
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White Chocolate Pretzel Bark with Cranberries & Nuts

This white chocolate pretzel bark is the perfect sweet-and-salty treat for holidays, gifting, or easy entertaining. Crunchy pretzels, chopped nuts, and tart dried cranberries are layered together and coated in smooth melted white chocolate. Once cooled, the bark is broken into rustic pieces that are irresistible to snack on and beautiful to serve.
Prep Time10 minutes
Cook Time5 minutes
Cool Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: White Chocolate Pretzel Bark
Servings: 12 -16
Calories: 334kcal
Author: Ashley Nicole

Ingredients

  • 12 oz high-quality white chocolate chips or chopped bars
  • 2 cups mini pretzels roughly broken
  • ¾ cup chopped nuts pecans, almonds, walnuts, or a mix
  • ½ cup dried cranberries

Instructions

  • Prepare the pan
    Line a rimmed baking sheet with parchment paper, making sure the parchment extends slightly over the edges. This will prevent sticking and make it easy to lift the bark off once it’s set.
  • Add the pretzels
    Place the pretzels in a large bowl and gently break them into bite-sized pieces using your hands. Spread the broken pretzels evenly across the prepared baking sheet in a single, loose layer.
  • Add the toppings
    Sprinkle the chopped nuts evenly over the pretzels, followed by the dried cranberries. Try to distribute everything evenly so each piece of bark has a mix of sweet and crunchy toppings.
  • Melt the white chocolate
    Melt the white chocolate using a double boiler or microwave. If using a microwave, heat in 20–30 second intervals, stirring well between each interval, until the chocolate is completely melted and smooth. Take care not to overheat, as white chocolate can scorch easily.
  • Pour the chocolate
    Slowly pour the melted white chocolate over the pretzel mixture, starting in the center and working outward to cover as much of the surface as possible. Make sure to slowly drizzle the chocolate out to avoid moving the pretzel mix.
  • Once all the white chocolate is drizzled on top, tap the bottom of the pan against the counter to help the melted chocolate evenly spread.
  • Cool and set
    Allow the bark to cool at room temperature for about 1 hour, or place it in the refrigerator for 20–30 minutes, until the chocolate is completely firm.
  • Break and serve
    Once set, lift the bark from the pan and break it into irregular pieces. Serve immediately or store for later.

Notes

  • Nut swaps: Use only one nut or mix several—pecans add richness, almonds add crunch, and walnuts bring a slightly earthy flavor.
  • Extra flavor ideas: A light sprinkle of flaky sea salt on top before the chocolate sets.
  • Storage: Store bark in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks.
  • Gifting tip: Package pieces in clear treat bags tied with twine for an easy homemade gift.