It started with a deceptively innocent outing.
A close friend, Ina, and I decided to go for a hike in the Headlands, and stopped at a local grocery store for the sustenance we were certain we’d need, what with all the exercise we were planning on the white board in our minds. We bought some very small vegetarian hero sandwiches, some tabouli, hummus, pita shards, and a bunch of grapes. So far, so good.
And then we saw them. Colorful packages of Bark Thins swinging on hooks near the cash register, taunting us. There should be a law against that. They should be locked up behind thick glass with warnings posted in bright red with exclamation points.
They came in different flavor combos, but we latched onto the dark chocolate, pretzels, and sea salt. I don’t remember a great deal about the physical aspects of the hike, nor the views even though the hike was up to a ridge above the Pacific Ocean within sight of the San Francisco skyline. But I remember that bark. The following day, Ina excitedly texted me that she’d found Bark Thins in a shop in Vacaville – which she promptly bought.
I decided I had to buy another package so Myles could try them, and ate a few so he wouldn’t feel lonely eating them all by himself. Our addiction blossomed and we started to stock up. Soon we had to swear to each other that we would let the other one know if we ate the last piece, because one of us was counting on a piece after dinner one night and someone had finished off the bag earlier that afternoon and didn’t see cause to mention it.
Ultimately I had to make them myself, just in case the store ran out, and I needed a backup supply. I have more flavor variations in mind to try – peanut butter swirls and pepitas come to mind, but I started with the combination where it all began. Sometimes, simple is best.
Chocolate and Pretzel Bark with Sea Salt
Ingredients
- 1 12- ounce package semisweet chocolate baking chips
- 1 12- ounce package milk chocolate baking chips
- 2 cups mini pretzels - or enough to cover the bottom of a 9" X 13" baking sheet
- Sea salt
Instructions
- Line a 9" X 13" baking sheet or baking pan with parchment paper. Be sure to crease at the edges to fit the paper into the sheet/pan.
- Create a bain marie by filling a wide, deep skillet with water and heat up over medium-high heat. Pour all of the baking chips into a metal bowl and place the bowl on the water. Once the water comes to a simmer, turn the heat down a bit so that the water stays just on the edge of a simmer without fully engaging in active bubbling. As the chocolate begins to melt, remove the bowl occasionally to stir with a rubber spatula, returning it to the heat, until the chocolate is completely melted.
- Spread the mini pretzels on the parchment paper, breaking up half of them. Pour the chocolate over the top, gently spreading with a spatula. While the chocolate is warm, it will spread very easily with the spatula.
- Sprinkle a little sea salt over the top. I use Maldon flakes.
- Chill in the refrigerator for 30 minutes to set up the chocolate before breaking into shards.
Suzanne says
Well Susan they sound wonderful, I love chocolate and pretzel, I think I could eat a dozen of them in one sitting, although I try not to. The bark is really pretty and I like that you combine dark and milk chocolate, I do the same it makes it so well balanced.
Choc Chip Uru says
This pretzel bark looks so delicious, I could eat it all in one sitting!
Salty with sweet is the best!
Cheers
Choc Chip Uru
lizthechef says
Label this “Dangerous” – and hide from me!
C.M. says
If you love chocolate as I do (one of the grandkids asked me what my favorite word was, and you can guess the answer); you will have problems turning your back on another helping of this bark. It is the essence of sinful.
Oui, Chef says
Oh my….this looks insanely good!
cheri says
Hi Susan, love that you had to make a pact…these must be really good. Hope you had a great week-end!
Mary @ Fit and Fed says
I recently polished off the second of two packages of Bark Thins I’d picked up at the grocery outlet. Both were dark chocolate peppermint. They were pretty irresistible. Too sweet, probably, and would contribute to the ’20’s-era bathing suit problem. Luckily, or unluckily, for me, between stress and being sick lately I was able to be at the weight I wanted to be at for my recent skating competition– but now that I’m getting better I need to be careful.
Jen says
Can’t wait to try this. Salted or unsalted mini-pretzels?