Sweet and Salty Chocolate Bark
This sweet and salty chocolate bark is super easy to make, and it’s perfect for Christmas!
- Prep Time: 15 minutes
- (plus time to harden): 4 hours
- Cook Time: 2 minutes
- Total Time: 4 hours 17 minutes
- Yield: 1 pan 1x
- Category: Dessert
- Method: Microwave
- Cuisine: Candy
Ingredients
Units
Scale
- 3 1/4 cups semi-sweet chocolate chips
- 2 cups salted mini pretzel twists, chopped
- 1 cup English toffee bits (Heath Bits O’ Brickle)
- 3/4 cup dry roasted, lightly salted peanuts (without skins)
- 1/2 teaspoon flaked sea salt (optional)
Instructions
Measure your ingredients and chop the pretzels before you begin.
- Line a baking sheet with parchment paper and set it aside.
- Add the chocolate chips to a large microwave-safe glass bowl. Then, microwave on high in 30-second intervals. Stir with a rubber spatula after each interval.
- Repeat until only a few solid pieces of chocolate remain. Then, stir until smooth. The residual heat will finish melting the chocolate. This will help keep it from getting too hot.
- Reserve ¼ cup each of the chopped pretzels, toffee bits, and peanuts for topping. Stir the remaining into the chocolate until well mixed.
- Then, use a spatula to spread the mixture into an even layer on the parchment-lined baking sheet. About 1/4 inch thick.
- While it’s still melted, top with the remaining pretzels, toffee, and peanuts. Use a metal spatula to press the toppings into the chocolate.
- Let it sit at room temperature for at least 4 hours to harden. If you’re in a hurry, you can speed this up in the fridge.
- Once it’s fully hardened, use your hands to break it into pieces.
Store it in an airtight container at room temperature for up to a month.
Notes
Tips:
- Some of the toppings will fall off when you break up the bark. That’s ok.
- I recommend making 1 batch at a time. Melting larger amounts of chocolate can be finicky in a home kitchen.
- If your room temperature is above 80℉ or is very humid, it may not set.
- You can leave it in a cool place to let it harden. If you’re making this in a hot climate, store it in the fridge.
- If you decide to mail it, it’s best not to send it to areas that will be over 80℉. I’ve not had any trouble mailing it to cooler places.
Ingredient Notes:
- I use Ghirardelli or Nestle semi-sweet chocolate chips.
- Use plain salted mini pretzel chips. Not flavored ones.
- You can order Malden Sea Salt Flakes on Amazon. They’re also great for making homemade everything bagel seasoning.
Find it online: https://mandiofthemountains.com/sweet-and-salty-chocolate-bark/
