Cherry-Coded Chocolate Pretzel Crunch (Print View)
Dark chocolate, dried cherries, pretzels, and a sea salt finish create the ultimate sweet-salty snack bark.
# Components:
→ Chocolate Base
01 - 10.5 oz semi-sweet or dark chocolate, chopped or chips
02 - 1 tsp coconut oil (optional)
→ Crunch & Toppings
03 - 3 oz mini pretzels, roughly broken
04 - 2 oz dried tart cherries, chopped
05 - 1 oz roasted almonds, chopped (optional)
06 - 1 tbsp rainbow candy-coated chocolate pieces (optional)
07 - Flaky sea salt, to finish
# Directions:
01 - Line a baking sheet with parchment paper.
02 - Melt the chocolate and coconut oil together in a heatproof bowl set over a pan of simmering water, or microwave in 20-second bursts, stirring frequently, until smooth.
03 - Pour the melted chocolate onto the lined baking sheet and spread into a roughly 9x12 inch rectangle.
04 - Immediately sprinkle broken pretzels, dried cherries, chopped almonds (if using), and candy-coated chocolates evenly over the chocolate.
05 - Finish with a light sprinkle of flaky sea salt.
06 - Gently press the toppings into the chocolate with the back of a spoon.
07 - Refrigerate for 30 minutes, or until completely set.
08 - Break into pieces and store in an airtight container at cool room temperature for up to 2 weeks.
# Expert Advice:
01 -
- Ready in just 45 minutes including chilling time
- Uses simple pantry ingredients that transform into something extraordinary
- Completely customizable with your favorite mix-ins
- Perfect for gifting or keeping all to yourself
02 -
- Chocolate bark will keep at cool room temperature for up to two weeks
- Makes a wonderful homemade gift when packaged in cellophane bags or tins
- Can be made ahead and frozen for up to three months
03 -
- The quality of chocolate makes all the difference in this recipe. Splurge on the best you can afford since it's the primary ingredient.
- For the smoothest texture, consider tempering your chocolate properly, which gives it that professional snap and prevents blooming.