Pretzels for pretzel bark

Gluten-Free and Dairy-Free Pretzel Bark

'Tis the holiday season, full of fun treats and decadent desserts, many of which you may not be able to tolerate due to your dietary restrictions. 

My dessert options are different with Crohn's

Living with Crohn's, I have had a gluten-free diet since 2013, making holiday desserts a challenge. Gone are the days I would make dozens of Pillsbury sugar cookies or indulge in a local bakery's apple pie. Another challenge to indulging in desserts is the amount of dairy that recipes often require, which leave me feeling bloated and sluggish.

I am fortunate to have found a dessert that, while labeled "holiday," can actually be enjoyed year-round and hits all of the best parts of a dessert: sweet yet a little savory, crunchy, and creamy. This also transfers well so feel free to bring it to your holiday cookie exchange and know that it will stay fresh and will not break in transit.

I hope you enjoy this festive recipe as much as I do!

Makes 16 servings

Gluten-free and dairy-free pretzel bark ingredients

  • 1 cup gluten-free pretzel sticks, broken up into pieces (I prefer Snyder's of Hanover)
  • 1 cup allergy-friendly chocolate chips (Enjoy Life brand is great)
  • 1/2 cup allergy-friendly white chocolate chips (Nestle Simply Delicious is my go-to)
  • Holiday sprinkles

Gluten-free and dairy-free pretzel bark instructions

  1. Break up the mini gluten-free pretzel rods into 1/4-inch to 1/2-inch pieces and set aside.
  2. Using a microwave-safe bowl, melt chocolate chips, cooking them for 30 seconds at a time until melted, stirring between each cooking segment.
  3. Stir together the pretzels and the regular melted chocolate until the pretzels are coated, then spread out evenly on a parchment or silicone-lined baking sheet.
  4. Drizzle the melted white chocolate on top of the chocolate pretzels, and sprinkle the sprinkles across tray.
  5. Chill in the fridge about 30 minutes or until completely set.
  6. Break apart into pieces and store in an airtight container.

Crohn's and ulcerative colitis recipes

When it comes to cooking with IBD, we're all working from a different set of ingredients. Food sensitivities and dietary restrictions vary greatly from person to person, and there is no one diet recommended for Crohn's or ulcerative colitis. Check out our full list of recipes for more ideas – all from people who cook, eat, and live with IBD!

By providing your email address, you are agreeing to our privacy policy.

Nutrition facts

Per Serving

  • calories: 161
  • carbohydrates: 19g
  • fat: 8g
  • fiber: 1g
  • protein: 1g
  • saturated fat: 5g
  • sodium: 232mg
  • sugar: 8g

Disclaimer: InflammatoryBowelDisease.net does not provide any express or implied warrant toward the content or outcome of any recipe.

Join the conversation

Please read our rules before commenting.

Community Poll

How long has it been since you were diagnosed with UC?