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Christmas is just a few more days away, can you believe it? Time flies when you’re a busy baker 🙂

Next in our our Cake Pop Con attendee tutorial series, Maria from Maria’s Buckeyes & Bite-Sized Fun in Ohio, has a really cute (and really easy) idea, especially if you need a quick gift in a pinch!

Hi everyone!

I hope you are having a great holiday season. I have a great idea for gift-giving, and you only need a few ingredients. It’s so easy to do, the longest step is melting the chocolate!

First, you’ll need a silicone mold, preferably in a holiday shape. I found the gingerbread men & Christmas tree molds at Michael’s, and the others at JoAnn Fabric.

Mini Christmas Bark (1)


  • Two complimentary flavors of candy wafers (ex. chocolate, salted caramel)
  • Crunchy topping (ex. crushed pretzels)

The recipe I’m sharing today is one of my best-sellers, and will surely be a crowd-pleaser for your family and friends.

Start off with Make n Mold Salted Caramel wafers. We received these in our Cake Pop Con swag bags, and they are SO good!

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Melt your salted caramel melts at half power in the microwave for 30-second increments until melted.

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It’s easiest to pipe chocolate into the molds. You can use a squeeze bottle or piping bag to fill your molds.  I like to use the piping bag.

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For my crunchy topping, I used crushed pretzels. You want them broken down into small pieces, but not so much that they’ve turned to dust!

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Pipe melted caramel into the mold cavities; only about 1/4 of the mold should be filled.

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Shake your mold so the melts spread evenly over the bottom of the mold cavities.  Put the mold in the refrigerator for about 10 minutes, or until the melts set.

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Melt your chocolate melts at half power in the microwave for 30 second increments until melted. Pipe chocolate on top of the set caramel layer.

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Make sure that the mold is only now filled halfway, or a smidge over. You need to leave room for the crunch topping.

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Immediately sprinkle crushed pretzels on top and push down gently. Do not allow the top chocolate layer to harden, or the crushed topping will not stick. Put the filled mold back in the refrigerator for about 10 minutes, or until chocolate is set.

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After the chocolate is set, flex the mold, one cavity at a time, and your mini bark will pop right out.

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Ta da! Chocolate salted caramel pretzel mini bark

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I also made two other flavors… but the possibilities are endless, get creative!

Chocolate peanut butter M&M mini bark…

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And chocolate peppermint mini bark!

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— Hey guys, Kim here, from KC Bakes. Maria’s creative idea inspired me to make some of these mini barks, and it was so fun! Below are the flavor combos I came up with, using Make’n Mold candy wafers:

  • Dark Chocolate, Peanut Butter, crushed Reese’s Pieces
  • Red (vanilla) wafers, White Mint, crushed candy cane


  • Dark Chocolate, Salted Caramel, Rice Krispies
  • Cookies & Cream: vanilla wafers, Dark Chocolate, crushed Oreos


Package your bark in mini mason jars or decorative cello bags and refrigerate.  Enjoy!