Pretzel Chocolate Bark Recipe with Sea Salt combines smooth chocolate mixed with crunchy pretzel pieces topped with a delicate sea salt crunch. It is the perfect combination whenever you want a salty-sweet treat.
Line a 9" X 13" baking sheet or baking pan with parchment paper. Be sure to crease at the edges to fit the paper into the sheet/pan.
Create a bain marie by filling a wide, deep skillet with water and heat up over medium-high heat. Pour all of the baking chips into a metal bowl and place the bowl over the water. Once the water comes to a simmer, turn the heat down to medium so that the water stays just on the edge of a simmer without fully engaging in active bubbling. As the chocolate begins to melt, remove the bowl occasionally to stir with a spatula, returning it to the heat, until the chocolate is completely melted.
Spread the mini pretzels on the parchment paper, breaking up half of them. Pour the chocolate over the top, gently spreading with a spatula. While the chocolate is warm, it will spread very easily with the spatula.
Sprinkle a little sea salt over the top. I use Maldon flakes.
Chill in the refrigerator for 30 minutes to 1 hour or until the chocolate is completely set before breaking into it into shards.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.