Chocolate and Pretzel Bark with Sea Salt

Pieces of chocolate bark with pretzels and sea salt on a plate.

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. The total time to make this include a 30 minute chill time in the refrigerator.

Course Dessert

Cuisine American

Keyword Chocolate and pretzel bark

Prep Time 5

Cook Time 15

Chill in the refrigerator 30

Total Time 50

Servings

Calories 189.8kcal

Author Susan Pridmore

Equipment

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 the paper at the edges to fit it into the sheet/pan.
There are a few good ways to melt the chocolate. You can use a double boiler, or a make-shift bain marie (explained below), or in the microwave on high for 30 second increments.
For a make-shift bain marie, fill a wide, deep skillet with water and heat it up over medium-high heat. Pour all of the baking chips into a metal bowl and place the bowl on the water in the skillet.
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 melted 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.

Nutrition