Since returning home from the holiday where I ate every type of food imaginable, I’m now in an apartment where I have a few condiments and snacks. Since Miles won’t be back until the weekend, I’ve avoided going to the store and have enjoyed pigging out on whatever I can get my hands on. Yesterday it was pecan pretzel bark. I had some leftover toasted pecans from another recipe, but snacking on them wasn’t fulfilling. Then I saw a block of chocolate and the remains of a bag of pretzels and it just came to me!
I cleaned the kitchen and unpacked (no I haven’t finished unpacking yet) while waiting for the chocolate to set. Once it did, I couldn’t wait to break it into chunks. It was delicious! It was the perfect sweet, salty, rich, crunchy snack I was looking for. My only regret was forgetting to sprinkle Maldon salt on top. That would’ve been perfect!
Pecan Pretzel Bark
- 11 ounces of quality dark chocolate (, chopped (you can also use chocolate chips))
- 2 cups toasted pecans (, coarsely chopped)
- 2 cups mini pretzels (, coarsely chopped)
- Maldon or sea salt
- Line a 15 x 7 inch sheet pan with wax paper, or parchment paper lightly sprayed with pan coating. Set aside. In a microwave safe bowl, melt the chocolate for 30 second increments on high power until the chocolate is smooth and creamy. Add chopped pecans and pretzels coating them well. Pour the chocolate mixture onto the baking sheet and spread into a smooth layer. Chill in the fridge until the chocolate is set. Sprinkle with Maldon or sea salt. Break apart in random shapes.
