Toffee Pretzel Bark
I absolutely love chocolate bark, and make peppermint bark religiously every year around the holidays. It just wouldn’t be Christmas without it, and I eat it like Santa’s ability to deliver presents on Christmas Eve depends on it. Amazingly though, that’s the only type of bark I have ever made. Which seems to be sheer insanity, because if peppermint bark is unbelievably good at Christmastime, wouldn’t other types of bark be fantastic all the other months of the year? The answer is a resounding YES! The exquisite Lindt chocolate book that was included in my big basket of chocolate goodness from my Chief Culinary Consultant has a number of different recipes for bark that I can’t wait to try (the cranberry-pistachio white chocolate bark sounds fabulous and reminds me of my popular Cranberry-White Chocolate Almond Biscotti). In the meantime, however, this toffee pretzel recipe has been calling to me since I first laid eyes on it.
I am a huge sucker for the sweet/salty combination (pure culinary genius, if you ask me) and this toffee pretzel bark plays right into my weakness. A nice thick layer of dark chocolate with pretzels and toffee pieces mixed in, and then topped with a thinner layer of white chocolate and more pretzels and toffee pieces pressed on top. I would love to try this with peanut butter chips in place of the toffee pieces. Chocolate, pretzels and peanut butter? Money, for sure. That’s the great thing about bark – it’s totally adaptable and you can mix in pretty much whatever your heart desires!
Do you have a favorite bark recipe?
More sweet/salty deliciousness:
Peanut Butter and Jelly Bars
Chocolate Chip & Pretzel Cookie Bars
Homemade sweet and salty bark
broken pretzel pieces
Heath toffee pieces
1. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a double boiler or in a microwave on low power, melt the dark chocolate, stirring until the chocolate is smooth. Remove from the heat, and stir in ½ cup of the pretzel pieces and ½ cup of the toffee pieces. Spread the mixture on the prepared baking sheet. Refrigerate for at least 30 minutes.
3. Melt the white chocolate in the same manner as you did the dark chocolate, stirring until completely smooth. Remove the baking sheet from the refrigerator and spread the white chocolate on top of the hardened dark chocolate layer. Sprinkle with the remaining pretzel pieces and toffee, using your palm to lightly press them into the white chocolate. Return the pan to the refrigerator for at least 30 minutes.
4. Use a sharp knife to cut the bark into pieces. (I usually just press the tip of the knife into the bark and let it break into pieces/shards.) Store in the refrigerator in an airtight container.
Saturated fat: 7g
Vitamin A: 25%
Vitamin C: 0.1%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!