Tuesday, May 9, 2017
Salted Dark Chocolate Pretzel Bark
Salted Dark Chocolate Pretzel Bark 2 (12-ounce) packages candy melts 2 cups coarsely broken pretzels 1 teaspoon coarse kosher sea salt 2 tablespoons (or more) Heath Bits 'O Brickle Toffee Bits (optional) Use a large piece of wax paper and a 9x13 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 ¼" 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.