Photography by Laura Klynstra

A twist on the salty-sweet goodness of chocolate-covered pretzels–this pretty bark is easy and delicious.

Serves 20


1. Line a quarter-sheet rimmed pan or 9-by-13-inch pan with parchment and set aside.

2. Heat water in a double boiler to bring it to a boil in the bottom pan. Top pan should not be in direct contact with water. Place milk and semisweet chocolates in the top pan. Be careful not to spill any water onto the chocolate. Use a rubber spatula to stir the chocolate until it is melted. Take off the top pan. Wipe away any water with a towel. Spread evenly in the prepared pan.

3. Continue melting white chocolate. Before adding chocolate, ensure that the top pan is dry. Spread melted semisweet chocolate over the white chocolate. Use a butter knife to marble the chocolates. Top chocolate with pretzels. Press lightly on each pretzel until it is fully pressed into the chocolate. Sprinkle toffee bits on top of chocolate

4. Set tray in the refrigerator for approximately one hour. When the chocolate is set, take out of the pan and cut into pieces. Keep in an airtight container up to two weeks.

Excerpted from Christmas Baking: Festive Cookies, Candies, Cakes, Breads, and Snacks to Bring Comfort and Joy to Your Holiday. (c) 2020 by Joyce and Laura Klynstra. Laura Klynstra. Photography. Use with permission from Good Books, an imprint by Skyhorse Publishing All rights reserved.