Chocolate bark is one of those great treats you can set out on your coffee table or counter while people are grazing during the holidays. It doesn’t need to be refrigerated (although if you’re not planning on serving it, you should keep it in the fridge) and it doesn’t go stale quickly when uncovered.
This particular bark is made dark chocolate, toffee, pretzels, peanut butter chips and milk chocolate. Does that sound heavenly or what? It’s pretty much my ideal combination of flavors (sweet and salty) so I really enjoyed it. The original recipe did have white chocolate instead of the peanut butter/milk chocolate layer, so you can subbed out white chocolate if that is your taste preference. I think it looks prettier with white chocolate, but I’m not a fan.
I have lots of recipes still planned in the weeks ahead so make sure to keep checking back in! I have a few drinks, quick last minute recipes and cupcakes coming up.
Toffee Pretzel Bark (Makes 1 1/2 lbs of bark)
14 oz dark or semi-sweet chocolate chips
1 cup toffee chips, divided
1 cup pretzel pieces, divided
4 oz peanut butter chips
4 oz milk chocolate chips
Line a baking sheet with parchment paper and set aside.
In a double boiler or in a bowl set over simmering water, melt dark chocolate chips until smooth. Mix in 1/2 cup of toffee chips and 1/2 cup pretzel pieces. Spread mixture in a thin layer on the parchment paper using a spatula. Let the baking sheet chill in the refrigerator for at least 30 minutes. You don’t need to wash your bowl or double boiler before the next step.
For the next layer, melt peanut butter chips and milk chocolate chips in your bowl set over simmering water or your double boiler until smooth. Spread the mixture over the chilled dark chocolate layer using a spatula. Sprinkle the remaining toffee and pretzel pieces over the chocolate/peanut butter. Press them down with a spatula to make sure they are stuck well in the chocolate. Return the baking sheet to the refrigerator for at least 30 minutes. After the chocolate has set, break the bark apart into desired sizes. If the chocolate is too hard to break with your hands, you can aide it by scoring the chocolate with a knife. Store the bark covered in the refrigerator.
Recipe from Brown Eyed Baker