Dark Chocolate Pretzel Bark Recipes
DARK CHOCOLATE, PRETZEL & CARAMEL BARK (SNAPPERS COPYCAT)
Provided by Lori
Number Of Ingredients 4
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
This is perhaps the quickest and easiest candy that I've ever made. It takes just a few minutes and makes a delicious holiday gift for friends (or myself). This would also be good with the white (vanilla) microwavable candy wafers.
Provided by Linda Rogers
Categories Chocolate
Time 5m
Number Of Ingredients 2
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.
SWEET AND SALTY DARK CHOCOLATE BARK
Sweet meets salty in this easy recipe for dark chocolate bark topped with popcorn, pretzels and sprinkles.
Provided by Kelly Senyei
Time 35m
Number Of Ingredients 6
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.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 454 kcal, Carbohydrate 53 g, Protein 6 g, Fat 24 g, SaturatedFat 19 g, Cholesterol 4 mg, Sodium 178 mg, Fiber 2 g, Sugar 33 g, ServingSize 1 serving
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.
More about "dark chocolate pretzel bark recipes"
CHOCOLATE BARK WITH PRETZELS - SUSTAINABLE COOKS
From sustainablecooks.com
5/5 (1)Total Time 1 hr 12 minsCategory DessertCalories 118 per serving
- Line a rimmed baking sheet with parchment. Sprinkle your pretzels on top of the parchment. Pro tip: if you're adding any toppings, make sure you chop them now.
- Add your chocolate to a microwave-safe bowl and microwave at 50% less power for 30 seconds. Allow it to rest for 30 seconds, and then microwave for an additional 30 seconds. Repeat this cycle one more time or until the chocolate is mostly melted. Stir gently with a spoon until smooth.
- Pour the chocolate over the pretzels, moving it around the pan to try to get as much coverage as possible. Use a silicone spatula and bring any wayward pretzels towards the chocolate. Pro tip: if you're adding any toppings, do so now.
- Allow the bark to fully cool. If your kitchen is warm, you can place the pan in the fridge or freezer for 20-60 minutes.
DARK CHOCOLATE PRETZEL BARK WITH SEA SALT - WYLDFLOUR
From wyldflour.com
5/5 (2)Calories 2347 per servingServings 1
- Place all chocolate in a microwave-safe bowl and microwave at 50% power for 1 minute. Stir chocolate and continue to microwave at 50% power in 30 second intervals, stirring in between, until melted. *Be sure* that no water comes in contact with the chocolate or it will seize!
- Stir 3/4 of the pretzels into the melted chocolate. Pour the chocolate over the lined baking sheet and use a spatula to spread evenly over the entire pan. Try to smooth out the chocolate so that the pretzels are evenly dispersed throughout the bark. Sprinkle the remaining pretzels over the top of the bark, filling in areas that have less pretzel. Lightly tap the pretzel pieces to make sure they sit in the chocolate.
- Sprinkle one pinch of sea salt over the dark chocolate pretzel bark. Refrigerate the bark for 5-10 minutes until cool, but still soft. Then sprinkle remaining pinch of sea salt over the bark and continue to refrigerate until hard. (The first pinch will melt into the bark. Waiting to add the second pinch just makes it pretty since it will sit on top of the bark.)
DARK CHOCOLATE PRETZEL BARK RECIPE | REAL SIMPLE
From realsimple.com
3.5/5 (9)Total Time 1 hr 50 minsServings 4Calories 320 per serving
- Line a baking sheet with parchment. Place the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring in between, until melted and smooth.
- Pour the chocolate into the prepared pan, using an offset spatula to spread into an even layer. Top with the pretzels, nuts, cereal, raisins, and salt.
- Let set at room temperature until firm, about 1½ hours, then freeze for 10 minutes to harden completely. Remove from the freezer and break into pieces.
DARK CHOCOLATE PRETZEL CLUSTERS - RECIPE - FINECOOKING
From finecooking.com
5/5 (1)Category DessertCuisine AmericanCalories 110 per serving
DARK CHOCOLATE PRETZEL BARK RECIPE FROM H-E-B
From heb.com
Servings 8Total Time 30 minsCategory DessertCalories 280 per serving
DARK CHOCOLATE BARK WITH COCONUT AND PRETZELS
From inspiredtaste.net
Servings 4-6Total Time 1 hr 10 mins
10 BEST CHOCOLATE PRETZEL BARK RECIPES | YUMMLY
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4/5 (1)
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Servings 6Calories 247 per servingTotal Time 53 mins
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From mealswithmaggie.com
Cuisine DessertTotal Time 40 minsCategory DessertCalories 317 per serving
- In a medium bowl, microwave 1 cup chocolate chips and coconut oil for the base layer. Microwave in 30 seconds segments to prevent from burning. Stir between heating.
- Once chocolate is melted, pour onto lined sheet pan and spread with a spoon of spatula. The chocolate should spread out to about the size of a sheet of paper. Once spread, place in freezer for 15-20 minutes.
- While the base layer is freezing, combine powdered sugar and peanut butter in a small bowl and set aside. Melt the chocolate for the top layer while waiting for the base layer to freeze.
DARK CHOCOLATE PEPPERMINT PRETZEL BARK - CHISEL & FORK
From chiselandfork.com
Ratings 2Calories 128 per servingCategory Dessert
- In a medium bowl, microwave the chocolate in 30 second increments and stir between each until melted. Stir in the crushed pretzels and candy canes.
- Pour the chocolate mix over evenly over the parchment paper. Sprinkle some sea salt over the chocolate and let sit at room temperature for a few hours until hard. Once hard, break into pieces.
EASY CHOCOLATE TOFFEE PRETZEL BARK | MEL'S KITCHEN CAFE
From melskitchencafe.com
4.5/5 (210)Total Time 18 minsCategory CandyCalories 676 per serving
- Preheat the oven to 375 degrees F. Line an 11X17-inch rimmed baking sheet with aluminum foil or parchment paper. Cover the bottom of the pan in a layer of broken mini pretzels. Set aside.
- In a small or medium saucepan over medium heat, combine the butter and brown sugar. When the mixture starts to gently simmer and bubble, let it cook for 3 minutes without stirring. Immediately pour the hot caramel mixture over the pretzels in a back and forth motion to cover most of the pretzels (a few empty/dry spots are ok as the caramel will fuse together during baking).
- Bake for 5 minutes. Remove the pan from the oven and place the pan on a cooling rack. Immediately sprinkle chocolate chips evenly over the top of the hot caramel and pretzels. Let the chocolate chips sit for 2-3 minutes until they melt. Use an offset spatula or rubber spatula to gently spread the melted chocolate over the toffee. Lightly sprinkle with sea salt.
- Let the toffee cool completely at room temperature then refrigerate if needed to help the chocolate set up. Break the toffee into pieces and try not to eat the whole batch.
SALTED DARK CHOCOLATE PRETZEL BARK - SOUTHERN BITE
From southernbite.com
Cuisine AmericanEstimated Reading Time 9 minsCategory Dessert, SnackTotal Time 25 mins
- Use a large piece of wax paper and a 9x13-inch pan to trace the outline of the pan onto the wax paper, then flip the wax paper over so that the side with the writing is on the bottom. (We're just using this as a guide for how large to spread the chocolate - we're not actually using the pan.)
- Melt the chocolate according to the package directions being cautious not to scorch it. Pour it onto the middle of the outline on the wax paper and use a spatula (I prefer an offset spatula) to spread it to roughly the size on the paper that you traced. It should end up being about a 1/4" thick - but don't stress too much over that.
- Work briskly as some of this chocolate sets very quickly - especially on granite counter tops - and sprinkle the broken pretzels, salt, and toffee bits evenly on top and press very gently to get them to stick into the chocolate. Allow the chocolate to set completely and then cut into pieces. Store in an airtight container.
PEPPERMINT DARK CHOCOLATE PRETZEL BARK | LEMONS + ZEST
From lemonsandzest.com
5/5 (3)Total Time 25 minsCategory DessertCalories 216 per serving
- Once melted, remove from heat and add peppermint extract and half of the candy canes and stir.
DARK CHOCOLATE PRETZEL BARK | BOURBON AND HONEY
From bourbonandhoney.com
Reviews 1Category DessertServings 8Total Time 35 mins
- In a medium microwaveable bowl, heat the chocolate in the microwave for about 1 minute, stirring every 15 seconds or until smooth. Meanwhile, line a baking sheet or tray with parchment paper; set aside.
- Stir the pretzel sticks into the melted chocolate. Spoon and spread the coated pretzels into a single layer on the prepared pan. Let stand 30 minutes, or until the chocolate is set. Break into pieces and store any leftovers in an airtight container at room temperature.
DARK CHOCOLATE SEA SALT CARAMEL PRETZEL BARK {SNAPPERS ...
From melskitchencafe.com
5/5 (19)Total Time 1 hrCategory CandyCalories 219 per serving
- For the caramel, in a medium heavy-bottomed saucepan, add the butter, salt, corn syrup, sugar and 1/2 cup cream. Set the pot over medium-low heat and gently melt the ingredients until the mixture is smooth and the butter is completely melted (don't rush this step by cranking up the heat).
- Increase the heat just slightly to bring the mixture to a simmer. Clip a candy thermometer to the side of the pot and simmer on medium-low (or whatever temperature needed to maintain at a simmer without burning) without stirring until the caramel reaches 236 degrees.
- Pour in the remaining 1/2 cup cream and again, without stirring, cook the mixture until it reaches 245-248 degrees on the candy thermometer. Off the heat, swirl in the vanilla.
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