Fudgy Eggnog Pretzel Bark is a delicious holiday sweet treat!

This bark is very much like candy. It’s very sweet. And it’s a nice option for holiday gifting. Gift to your child’s teachers, gift to the neighbors or add it to your own treat platters.

Ingredients needed:

• mini pretzels
• sliced almonds (optional)
• decorative sprinkles (optional)
• salted butter
• white sugar
• full fat eggnog
• white chocolate chips
• mini marshmalllows
• ground cinnamon
• ground nutmeg

How to make Fudgy Eggnog Pretzel Bark:

The complete, printable recipe is at the end of this post.

This treat is sweet and salty, which is a great combination! You can detect the eggnog flavor a little bit, but I wouldn’t say it’s overwhelming. Use freshly grated nutmeg for the best flavor. 

Eat this eggnog bark within a couple of days. If you live in a really humid climate, the pretzels may begin to soften. Enjoy!

The Best Eggnog Treats:

• Eggnog Pie
• Spiked Eggnog Custard
• Eggnog Cheesecake
• Eggnog Cookies
• Overnight Eggnog Coffee Cake

Print

Fudgy Eggnog Bark

This is a perfect treat for holiday gatherings!

Course Dessert

Cuisine American

Keyword Bark, eggnog, fudge

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 30 servings (6 cups total yield)

Calories 189kcal

Author RecipeGirl.com

Ingredients

• 1½ cups (more or less) mini pretzels
• ½ cup sliced almonds (optional)
• decorative sprinkles (optional)
• 2 tablespoons salted butter
• 2¾ cups granulated white sugar
• 1 cup store bought full fat eggnog
• 6 ounces white chocolate chips
• 1½ cups mini marshmallows
• ½ teaspoons ground cinnamon
• ⅛ teaspoon ground nutmeg (freshly grated is best!)

Instructions

• Place piece of wax paper on a baking sheet (should be at least 9x13 inches). Spread out the pretzels haphazardly in roughly the shape of a rectangle about 8x11 inches. Sprinkle almonds, if using. And toss sprinkles throughout, if using.
• Prepare the fudgy bark: In a heavy bottomed large saucepan, add the eggnog and sugar. Bring to a rolling boil over medium to high heat (watch that the mixture does not boil over the pot- if boiling too hard, turn down the heat slightly, but continue a rapid boil), stirring constantly. Boil for 2 minutes exactly.
• Remove from the heat and stir in the marshmallows, cinnamon and nutmeg. Put the saucepan back on the heat; bring back to a rolling boil for exactly 6 minutes, stirring constantly (turn down slightly if the mixture is bubbling over). The mixture will begin to turn a caramel color.
• After 6 minutes of boiling, remove from heat. Immediately add the butter and white chocolate. Stir rapidly, until the mixture has a glossy appearance and the chips and butter are well mixed.
• Pour the mixture over the pretzels, making sure you are moving the pan quickly while pouring to cover the whole rectangle. The mixture will begin to solidify fairly soon so you'll need to work quickly.
• Let cool until completely room temperature. Lift up from the wax paper and break into chunks to serve.

Notes

• Best if eaten within a couple of days. If you live in a damp climate, the pretzels might begin to soften after 24 hours or so.

Nutrition

Serving: 1serving | Calories: 189kcal | Carbohydrates: 35g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 42mg | Potassium: 111mg | Fiber: 1g | Sugar: 24g | Vitamin A: 43IU | Vitamin C: 0.3mg | Calcium: 37mg | Iron: 1mg

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