This stunning treat couldn’t be easier to prepare, but makes for wow-worthy DIY holiday gifts. Feel free to change up the toppings to include your favorite nuts and crunchy treats—like cookie crumbles, cereal, or even potato chips. And to find even more inspired sheet pan recipes, you’ll definitely want to pick up a copy of One Sheet Eats: 100+ Delicious Recipes All Made on a Baking Sheet.

Deb Wise
Recipe by Oxmoor House


Read the full recipe after the video.

Recipe Summary

15 mins
1 hr 25 mins
Serves 10 (serving size: about 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 200°F. Line a quarter-size (13- x 9- x 1-inch) rimmed baking sheet with parchment paper, letting parchment extend 2 inches past long sides.

  • Spread chopped semisweet chocolate in an even layer in prepared baking sheet. Sprinkle chopped white chocolate evenly over semisweet chocolate. Turn off oven. Place baking sheet in oven; bake until chocolate melts, about 10 minutes.

  • Remove baking sheet from oven, and swirl mixture with a wooden pick or the tip of the knife to create a marbled surface. Sprinkle peanuts and pretzels evenly over melted chocolate. Chill until solid, about 30 minutes, or let stand at room temperature until solid, about 1 hour.

  • Using excess parchment as handles, remove bark from baking sheet. Break bark into bite-size pieces.