Pretzel Bark
Like I talked about in my Crockpot Chocolate Peanut Clusters, I loooooooove an easy, can’t-stop-munching, made-with-love edible gift and I don’t think it gets any easier than this Pistachio Chocolate Pretzel Bark! So forget the stress and hours in the kitchen because batches and batches of this Pretzel Bark can be made in a flash without even turning on your stove or oven! This Pistachio Chocolate Pretzel Bark is so simple yet so satisfying with a salty sweet combo that’s nothing short of addicting! This must-have treat is completely gorgeous and you can made 100%! ahead of time break! Talk about eazy peazy!
How to Make Pretzel Bark
To make this Pretzel Bark, we start by lining our pretzels in a single layer in a regular size parchment lined baking sheet. I love to use Pretzel Crisps – see notes.
And now the chocolate! You need to use quality chocolate chips, like Ghirardelli, for this Pretzel Bark recipe because there are only a few ingredients in the entire recipe so you taste all of the ingredients.
After we’ve melted our chocolate in the microwave (no double broiler needed here!), we spread it evenly all over our pretzels…
Then shower with our pistachios and sea salt. You will want to make sure your pistachios are chopped and ready to go before melting your chocolate because once the chocolate is spread, it can harden quickly and then the pistachios won’t stick.
Now, I like to drizzle my Pistachio Chocolate Pretzel Bark with melted white chocolate for a little more pizzaz but that is totally optional. But totally fun.
At this point, we refrigerate our Pistachio Chocolate Pretzel Bark until it sets, about 20 minutes, then break and eat or break and get gifting! Or break and wait until you are ready to for either option 🙂
Tips and Tricks to Make Pretzel Bark
I use Pretzel Crisps because I love their crunchy thin texture but any any pretzel should work. If you use another pretzel though, you might want to reduce the sea salt as Pretzel Crisps are not very salty. I use Pretzel Crips because I love their crunchy thin texture but any any pretzel should work. If you use another pretzel though, you might want to reduce the sea salt as Pretzel Crisps are not very salty. You need to use quality chocolate chips, like Ghirardelli, for this Pretzel Bark recipe because there are only a few ingredients in the entire recipe so you taste all of the ingredients. A good quality chocolate will not only taste better but melts and spreads better as well. As far as the type of chocolate, I recommend dark chocolate – but just how dark you want is completely up to you. Dark chocolate is distinguished by the percentage of cocoa solids – the more cocoa, the less sweet. Generally, semi-sweet chocolate is in the 40-50% range while the bittersweet is 60% or more. Ghiradelli has 60% bittersweet chocolate chips that work great. You can use two 12 oz. bags, or for a little less dark, I often combine one bag semi-sweet chocolate chips with one bag bittersweet chocolate chips. Make sure your pistachios are chopped and ready to go before melting your chocolate because once the chocolate is spread, it can harden quickly and then the pistachios won’t stick. I like to drizzle my Pistachio Chocolate Pretzel Bark with melted white chocolate for a little more pizzaz but that is totally optional.
Now add this Pistachio Chocolate Pretzel Bark to your “must make” list this holiday season because it’s guarantee to be the EASIEST runaway hit of the season!
Looking for more holiday recipes?
Crockpot Chocolate Peanut Clusters Gingerbread Brownies with Eggnog Cream Cheese Frosting Gingerbread Whoopie Pies Customizable Nutella Cookies Snickerdoodle Cookie Bars German Chocolate Cupcakes with Ganache Filling Marcia’s Famous Chocolate Toffee Cranberry Pistachio Cheese Log
WANT TO TRY THIS PRETZEL BARK?
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