Chocolate Pretzel Bark

How to Make Chocolate Pretzel Bark

1. 1

   Step 1: Prepare pan and pretzels

   Line a rimmed baking sheet with parchment paper and arrange the mini pretzels in a single layer, leaving small gaps so the chocolate can flow between them. Work quickly but neatly — a compact, even layer makes breaking the bark into attractive pieces easier later.

   For this step

   • 3 cupsMini pretzels (twists or sticks)
   • 1 sheetParchment paper
   
2. 2

   Step 2: Melt semisweet chocolate

   Combine the semisweet chocolate chips and vegetable oil in a microwave-safe bowl and heat in 20–30 second bursts, stirring between bursts until smooth and glossy; alternatively melt gently over a double boiler. Pour the melted chocolate evenly over the pretzel layer and tilt or spread with an offset spatula to about 1/8-inch thickness so pretzels peek through.

   For this step

   • 12 ozSemisweet chocolate chips
   • 1 tbspVegetable oil (or light corn syrup)
   
3. 3

   Step 3: Add toffee and drizzle with white chocolate

   While the semisweet chocolate is still soft, sprinkle the toffee bits evenly across the surface and press lightly so they adhere. Melt the white chocolate chips using the same microwave method or a double boiler until smooth, then use a spoon or a small piping bag to drizzle thin ribbons over the bark for contrast and extra crunch.

   For this step

   • 4 ozWhite chocolate chips
   • 1/2 cupToffee bits (or crushed toffee candy)
   
4. 4

   Step 4: Season, chill, and break

   Finish with a light sprinkle of flaky sea salt, then refrigerate the baking sheet for 20–30 minutes until the chocolate is fully set. Remove the parchment, break the bark into irregular pieces, and store airtight at room temperature for up to 5 days or in the refrigerator for longer shelf life.

   For this step

   • 1 tspFlaky sea salt
   

1. Line a rimmed baking sheet with parchment paper and arrange the mini pretzels in a single layer, leaving small gaps so the chocolate can flow between them. Work quickly but neatly — a compact, even layer makes breaking the bark into attractive pieces easier later.
2. Combine the semisweet chocolate chips and vegetable oil in a microwave-safe bowl and heat in 20–30 second bursts, stirring between bursts until smooth and glossy; alternatively melt gently over a double boiler. Pour the melted chocolate evenly over the pretzel layer and tilt or spread with an offset spatula to about 1/8-inch thickness so pretzels peek through.
3. While the semisweet chocolate is still soft, sprinkle the toffee bits evenly across the surface and press lightly so they adhere. Melt the white chocolate chips using the same microwave method or a double boiler until smooth, then use a spoon or a small piping bag to drizzle thin ribbons over the bark for contrast and extra crunch.
4. Finish with a light sprinkle of flaky sea salt, then refrigerate the baking sheet for 20–30 minutes until the chocolate is fully set. Remove the parchment, break the bark into irregular pieces, and store airtight at room temperature for up to 5 days or in the refrigerator for longer shelf life.