Black Friday Chocolate Pretzel Bark Recipe: Easy & Delicious!
Black Friday is usually synonymous with frenzied shoppers dashing through stores and snagging deals left and right. But for me, it's also the perfect day to relax at home and indulge in some delightful homemade treats. What better way to unwind and refuel than with a batch of sweet and salty Black Friday Chocolate Pretzel Bark Recipe?
This simple yet heavenly recipe combines the rich allure of chocolate with the crunchy, salty goodness of pretzels and an array of toppings that will leave your taste buds begging for more. Here's how I whip up this delightful treat, so you can make your own delicious batch as well!
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Making This Bark Ahead of Time
One of the best parts about this Black Friday Chocolate Pretzel Bark Recipe is that it can be made ahead of time. In fact, I often whip up a batch the day before Black Friday to ensure I have something delightful to snack on while going through online deals from the comfort of my couch. Store the bark in an airtight container for up to a week, and it'll stay fresh and delicious.
Customizing Your Chocolate Pretzel Bark
The beauty of this recipe lies in its versatility. Feel free to get creative with your toppings! Swap out the toffee bits and cranberries for other favorites like crushed candy canes, nuts, or even colorful sprinkles for a festive touch. The pretzels can also be substituted with other crunchy snacks like potato chips or crackers. Make it your own and have fun experimenting with different flavors.
Black Friday Chocolate Pretzel Bark Recipe
Equipment
- Microwave-safe bowls
- Large baking sheet
- Parchment paper
- Spatula
- Microwave
- Refrigerator
Ingredients
- 2 cups of semi-sweet chocolate chips
- 2 cups of white chocolate chips
- 3 cups of mini pretzels
- 1/2 cup of toffee bits
- 1/2 cup of dried cranberries
- 1 tablespoon of coconut oil optional, for smoother chocolate
- Sea salt flakes for sprinkling
Instructions
- Prepare Your Baking Sheet: Line a large baking sheet with parchment paper, ensuring it covers the entire surface to prevent sticking.
- Melt the Semi-Sweet Chocolate: In a microwave-safe bowl, combine the semi-sweet chocolate chips with half the coconut oil. Microwave in 30-second increments, stirring after each interval until fully melted and smooth.
- Melt the White Chocolate: Repeat the melting process with the white chocolate chips and the remaining coconut oil.
- Layer the Chocolate: Pour the melted semi-sweet chocolate onto the prepared baking sheet, spreading it evenly to create a thin layer. Immediately drizzle the melted white chocolate on top and use a spatula to swirl them together, creating a marbled effect.
- Add the Pretzels: Quickly arrange the mini pretzels on top of the chocolate layers before they have a chance to set.
- Sprinkle Toppings: Evenly sprinkle the toffee bits and dried cranberries over the pretzel layer. Press down gently to ensure they stick to the chocolate.
- Add Sea Salt: Sprinkle a pinch of sea salt flakes over the entire bark for that perfect balance of sweet and salty.
- Let it Set: Place the baking sheet in the refrigerator for about 30 minutes or until the chocolate is completely hardened.
- Break into Pieces: Once set, remove from the fridge and break the bark into irregular pieces using your hands or a knife.
