Dark Chocolate Pretzel Bark Food

MINT-CHOCOLATE BARK WITH PRETZELS

Steps:

• Use 2 glass bowls set over 2 saucepans of boiling water, making sure that the water doesn't touch the bottoms of the bowls. Melt the dark and milk chocolates in 1 bowl and the white in the other. Stir both until smooth, then add the mint essence to the melted dark and milk chocolate.
• Line a baking tray with baking parchment. First, pour a little of the dark and milk chocolate onto the paper, spaced apart, then pour the white chocolate on top. Using a knife, swirl the chocolates together to create a marbled effect. Arrange the pretzels on top of the chocolate and leave to harden. Break into pieces and serve. Will keep for 1 week in an airtight container.

DARK CHOCOLATE, PRETZEL & CARAMEL BARK (SNAPPERS COPYCAT)

Steps:

• Prepare a baking sheet by lining it with wax paper.
• Melt 10 oz of chocolate and 2 Tbsp coconut milk in double boiler or in microwave until smooth.
• Melt caramels and 2 Tbsp coconut milk in double boiler or in microwave until smooth.
• Spread the melted chocolate in a ¼-inch layer over the wax paper. Press the pretzels down into the chocolate firmly. Drizzle the melted caramel over the pretzels. Place baking sheet in the freezer for 5 minutes.
• Melt remaining 4 oz of chocolate with 2 Tbsp coconut milk in double boiler or in microwave until smooth. Drizzle lightly over cooled bark, then return to freezer for more 5 minutes.
• Chop into chunks and serve. Can be sealed in an airtight container and stored at room temperature for 7-14 days.

DARK CHOCOLATE PRETZEL BARK

Steps:

• 1. Place the wafers into a microwavable bowl. Microwave for a minute, stir and microwave for another minute. Stir again and if the wafers are not completely melted, microwave again for 30 seconds. Don't overheat, or the chocolate will seize up and be unusable.
• 2. Stir in the broken pretzel pieces until all the pieces are completely covered with the chocolate.
• 3. Spread the mixture on an aluminum foil covered cookie sheet. Chill about 1/2 hour or until firm.
• 4. Break up the bark into smaller pieces. Store in an airtight container in a cool place.

HOW TO MAKE DARK CHOCOLATE BARK

Steps:

• Have your chips, pretzels, nuts and salt ready! Also have a nonstick surface ready on top of a large sheet pan! (this will save you trouble when transferring to the fridge.) For your nonstick surface, use parchment paper or a silicone mat.
• Melt your chocolate using your microwave for 30 seconds in a small bowl. Take out and stir the chocolate as much as you can. Repeat in 10 second intervals until chocolate is fully melted. Do not exceed 10 seconds or it will scorch! (It should not take more than 2-3 times.)
• Once it is fully melted, quickly pour melted chocolate onto your nonstick surface and spread using an offset spatula or butter knife until you get a thickness of about 1/4-1/2".
• Immediately sprinkle your chips, pretzels and walnuts evenly all over the chocolate while still warm.
• Open your caramels and heat them up in a small bowl in the microwave in 15 second intervals. Once fully melted, take a spoon and drizzle caramel over your bark. Use as much as you like! Immediately sprinkle the caramel with the sea salt to finish. The salt should stick to the caramel if you do it quickly.
• Take your sheet pan and chill your bark in the fridge for at least an hour or in the freezer for 30 minutes. This will allow the bark to solidify so you can easily break it down. It will take about 2 hours at room temperature to fully set.
• Once fully hardened chop the bark into large pieces using a large knife. Store in a sealed container in the fridge for up to 2 weeks or 4+ weeks in the freezer.

DARK CHOCOLATE COVERED PRETZELS

Steps:

• Line a baking sheet with parchment paper. Set aside.Place the chocolate in a heat proof bowl. Set the bowl over a pan of simmering water. Stir until the chocolate is completely melted. Allow to cool for 15 minutes. Pour the pretzels into the melted chocolate. Very gently toss the pretzels in the chocolate until they are completely coated. Using a fork, transfer the pretzels individually to the parchment lined baking sheet. Allow to cool at room temperature for 2 hours or in the refrigerator for 30-60 minutes, or until firm. Store in an airtight container.

PRETZEL STRAWBERRY BARK

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt chocolate until 2/3 pieces are melted. Remove from heat; stir until smooth. Stir in 1 cup pretzels. Spread into prepared pan; top with strawberries and remaining pretzels (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.

DARK CHOCOLATE BARK

Steps:

• LINE baking sheet with wax paper.
• COMBINE pretzels, chips and peanuts in small bowl.
• MICROWAVE chocolate in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Stir in half of snack-peanut mixture.
• POUR onto prepared baking sheet. Spread mixture to desired thickness. Sprinkle with remaining snack-pretzel mixture. Tap sheet several times to spread chocolate and settle pretzels. Refrigerate for 30 minutes or until firm. Break into pieces. Store in airtight container at room temperature. Best when eaten within 24 hours.

DARK CHOCOLATE BARK

Steps:

• Melt the two chocolates in a heatproof bowl set over a pan of simmering water.
• Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9-by-10-inch rectangle on the paper. Turn the paper face-down on the baking sheet.
• Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1-by-3-inch pieces and serve at room temperature.

SWEET AND SALTY DARK CHOCOLATE BARK

Steps:

• Line a large baking sheet with parchment paper.
• Melt the chocolate chips in a double boiler or in the microwave, stirring until smooth.
• Pour the chocolate onto the parchment paper, and using a spatula, spread it into an even layer about 1/4-inch thick. Sprinkle the popcorn, pretzels, M&Ms and sprinkles on top of the chocolate then place the baking sheet in the refrigerator to chill for about 20 minutes until the chocolate has fully hardened.
• Melt the white chocolate chips in a double boiler or in the microwave, stirring until smooth. Drizzle the white chocolate over the chocolate bark then return it to the refrigerator for 10 minutes until firm.
• Remove the bark from the refrigerator and carefully slide it onto a cutting board. Cut the bark into irregularly shaped pieces. Serve it immediately or store it in an air-tight container in a cool place.
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