Chocolate and pretzel bark with sea salt
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5 from 1 vote

Chocolate and Pretzel Bark with Sea Salt

Easy chocolate and pretzel bark with a mixture of dark and milk chocolate with a flurry of sea salt.
Prep Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate and pretzel bark
Servings: 24
Calories: 144kcal
Author: Susan Pridmore

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.

Notes

Calories were calculated using the VeryWell Fit nutrition calculator for 24 servings.

Nutrition

Calories: 144kcal