This salted dark chocolate pretzel bark recipe checks all the boxes.
Easy? Check.
Simple ingredients? Check.
Irresistible flavor? Check.
As a busy mama of 4, it’s everything I’m looking for in a sweet and salty snack. I try to avoid feeding my family too much sugar, but around the holidays I especially love to make special treats like this one. Who am I kidding though? The truth is that this recipe tends to be made not just this holiday season time of year, but all year long. It’s just so simple, why not?
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Why You’ll Love This Dark Chocolate Pretzel Bark Recipe
This delicious dark chocolate pretzel bark is great for parties, get-togethers, or any kind of entertaining. It would also be perfect to serve on family game or movie nights. It looks fancy, despite its short ingredient list. The best part is, everyone seems to love it. There’s just something about the combination of salty pretzels and rich dark chocolate that makes people smile.
I’m not going to lie, I would make this pretzel bark just to stash for myself. Then it’s the easiest way to satisfy any chocolate craving that may hit after the kids go to bed.
A glittering sprinkle of kosher salt on top is one of my favorite things about this recipe. It adds a thing of beauty and contrast to what would otherwise look like a one-dimensional chocolate mixture.
What can I say, I love food with a great presentation, no matter how much my husband thinks it doesn’t matter. 😉
Ingredients for Dark Chocolate Pretzel Bark
A bag of dark chocolate chunks or chips is the starting point for this recipe. I like to use chocolate with as few added ingredients as possible, and organic pretzels if I can. Thrive Market is my favorite place to source clean, organic ingredients. Click the banner below to get an extra 30% your first order PLUS a $50 free gift when you become a member!
The only other ingredients that you need to make this dark chocolate bark recipe are vanilla extract and kosher salt. That’s it!
When I first tested this recipe, I tried adding a little bit of coconut oil for texture and to help prevent scorching, but I found it made the finished product too melty at room temperature. Even without coconut oil, if your house is very warm, the bark may get softer when left out on the counter. But, if you happen to find yourself with that dilemma, you can just store the bark in the fridge.
How To Make Dark Chocolate Pretzel Bark
The first step in this recipe is to melt the chocolate. You can do this in a double boiler to help prevent scorching. If you’ve never used a double boiler, you can create one quite simply. Fill a pot about 1/3-1/2 way with water and boil it. Then, place a pot on top of the pot of boiling water. This is what you will melt your chocolate in.
To be honest though, I always do mine straight on the burner. Now hear me out, because I am not saying this is always a good idea, especially if you don’t know your own stovetop really well. I have a glass top electric range, which I think makes it easier to keep the heat very low.
So, just be aware. Because there is nothing more sad than scorched chocolate.
You can always melt it in the microwave too, by pouring the chocolate chunks in a microwave-safe bowl and microwaving in 20 second intervals, giving things a good stir in between. We don’t even own a microwave, but I digress.
Once the chocolate is melted and smooth, add vanilla extract and crushed pretzels. Stir well, then evenly spread the mixture onto a parchment paper-lined baking sheet using a rubber spatula. You want the mixture in a thin layer, but not so thin you can see the paper. Finish with a sprinkle of kosher salt.
Putting it in the refrigerator is optional, but it really speeds up the process of setting the chocolate. Once the chocolate has hardened, break or cut your chocolate bark into pieces for storing or serving.
Dark Chocolate Pretzel Bark Recipe: Tips & Substitutions
If you like, here are some tips and substitutions to try:
- Add peppermint extract in place of the vanilla extract and top with crushed peppermint candies or candy canes.
- Use milk chocolate or white chocolate chips in place of the dark chocolate.
- My favorite chocolate for this recipe is around 60% cacao, but you could go for bittersweet chocolate that’s around 75% cacao.
- If you don’t have pretzels and still want to make salted dark chocolate bark, add a pinch of sea salt to the melted chocolate along with the kosher salt on top.
- Try subbing potato chips for the pretzels!
Frequently Asked Questions
How do you store pretzel bark?
Once chocolate pretzel bark has completely cooled, break it into pieces and store in an airtight container or zippered plastic storage bag. The bark will stay good for a week or more on the counter, and 2-3 weeks in the refrigerator.
How do you harden chocolate bark?
The refrigerator is the best place to harden chocolate bark in a hurry. It usually only takes about 30 minutes. If you find that your chocolate pretzel bark is not staying hard out on the counter, it could be that your house is too warm.
What can I add to chocolate to make it harden?
There is not really an ingredient that needs to be added in order to make chocolate harden. Some people add butter or coconut oil, and that works fine most of the time.
However, I developed this recipe without coconut oil because I found that it made the chocolate a little too melty at room temperature.
Don’t forget to rate this recipe and leave a comment below if you loved it!
More special farmhouse sweets to love:
Einkorn Cranberry Shortbread Cookies
Easy Sourdough Brownies
Sourdough Gingerbread Pancakes
Sourdough Cinnamon Swirl Bread
Tiffany is a mama to four boys, second generation homeschooler, and college graduate with degrees in both music and business. Now, she is a natural living and homestead enthusiast who loves gardening and raising chickens, pigs, and cows. A lifelong believer in Jesus, she has a burning desire to bring Him glory in everything she does. A worship leader and musician, she also loves to write songs and play the piano in what spare time she finds.
Dark Chocolate Pretzel Bark
Ingredients
- 2 cups dark chocolate chips or chunks
- 1/2 tsp pure vanilla extract
- 1/2-2/3 cup pretzel thins crushed
- 1/2 tsp kosher salt
Instructions
- Melt chocolate over a double boiler or on very low heat (this works for me without scorching but you just have to know your stovetop). You can also do this in the microwave in 20 second intervals, stirring between each interval until completely melted.
- Add vanilla and crushed pretzels. Stir.
- Spread the mixture evenly onto a parchment lined baking sheet. Spread it thinly, but not so thin you can see the paper. Finish with sprinkle of kosher salt.
- Refrigerate for 30 minutes-1 hour or until completely set. If you don't want to refrigerate, you can let it harden on the counter but it will probably take 4-5 hours.
- Break into pieces. If you want them more uniform you can use a sharp knife. Store up to 2 weeks in the fridge, 1 week on the counter, or serve right away.
Hi friends! Thanks for stopping by! Be sure to rate this recipe if you give it a try.
Dark chocolate is so important in our diabetic household and us maritimers love salty chocolate
Great recipe thank you!
I love how versatile this is! You make so many different combinations to suit everyone’s tastes!
Chocolate and pretzels are my all-time favorite! Can’t wait to try this out.
This recipe looks so delicious! With the holidays right around the corner, this seems to be a perfect addition to some homemade presents.
Delicious! What a fun and simple recipe with tasty results.
This looks easy and delicious, can’t wait to make it. I love your recipe that prints too. Thanks!