Chocolate bark is the best thing to make if you’re looking for a quick treat for yourself or to give away! It’s fast, easier than you think, and completely customizable! This version features dark chocolate filled with chunks of almonds and pretzels with a sprinkle of sea salt flakes throughout leading you on a flavor progression you’ll be obsessed with.

You will love this Dark Chocolate Bark

Flavor progression? YES. This dark chocolate bar starts off with a hit of bittersweet chocolate followed by some toothy bits of almond and pretzels offering a savory contrast and then when you think you’ve arrived… there’s another layer of saltiness that catches you by surprise.

And then you’ll want to pop another piece in your mouth and start your little flavor journey all over again. It’s addictive stuff, I tell you.

And the best part? It’s crazy easy to make. You don’t even need any fancy equipment (yes, I used a food processor, but you don’t need one!).

Want to know another little secret?

It’s a knock off of this Trader Joe’s Dark Chocolate Bark. A dear friend of mine got me hooked on this and, of course, I had to try hacking it at home.

Why?

Because Trader Joe’s has a history of discontinuing my favorite things, and I wanted to make sure I could keep making this in case it disappears from their store.

Also because I know not all of you have access to a Trader Joe’s, and I wanted you to be able to try this amazing chocolate bark.

Here’s what you’ll need to make this easy chocolate bark:

Dark Chocolate Almond Bark ingredients

• Dark chocolate bars — To mimic the chocolate in the Trader Joe’s version I recommend using 60-65% dark chocolate bars or bittersweet chocolate chips. You can use any kind of chocolate you like though! Feel free to use the darkest bars you can find, semi-sweet chocolate chips, milk chocolate chips, or even stevia-sweetened chocolate like Lily’s chocolate.
• Almonds — I used lightly salted almonds, but you can use unsalted or raw almonds, too. If your almonds are heavily salted, you might want to hold back on the sea salt flakes so your chocolate bark doesn’t get too salty.
• Pretzels — I used pretzel sticks, but you can use whatever kind of pretzels you prefer. If you want this recipe to be gluten-free, then find some GF pretzels — they’re in most grocery stores these days!
• Sea salt flakes — I use Maldon sea salt flakes here. They’re inexpensive and can be found in most grocery stores and online. They have a perfectly salty flavor without being TOO salty. (Plus you can make some everything bagel seasoning with it, too!) If you can’t find or don’t want to use these sea salt flakes, use Kosher salt and use half the measurement that is called for in the recipe.

How to make Chocolate Bark

1. Melt your chocolate in 30-sec intervals in the microwave. It’s by far the easiest way. If you’re anti-microwave (I get it.) then set up a double broiler situation on your stove to melt the chocolate.
2. Chop up your almonds and pretzels. I use a food processor, but you can stick them in a ziptop bag and hit them with a rolling pin. That’s fun, too.
3. Add the chopped almonds and pretzels to your melted chocolate along with some sea salt.
4. Spread it on a parchment lined baking sheet and let it sit in a cool place until it firms up. If you want it done in a jiffy, stick it in the fridge or a cold garage. (A benefit of living in Idaho. Lots of wintertime fridge space.)
5. Break it into pieces and eat it up! Stores well in an airtight container for up to 10 days… if it lasts that long.

Chocolate Bark Recipe variations

I mean… what can’t you put into chocolate bark?! Feel free to use this as a jumping off point to play with different kinds of nuts, seeds, and salty flavors! Or check out one of these posts on my site:

How to Make Chocolate Bark — these versions have you spread the melted chocolate out first and then sprinkle the add-ins on top.

Homemade Peppermint Bark — the double layered minty chocolate treat you see everywhere during Christmas! You can even make this low carb if you want.

How to store Pretzel Chocolate Bark

Store this dark chocolate bark in an airtight container at room temperature for up to 10 days for best flavor. If your home or kitchen is on the warm side, maybe store it in the fridge to keep it from getting melty.

How long will chocolate bark last?

If you store the bark in an airtight container it should last a couple of weeks, but I think it’s best eaten within a week.

Dark Chocolate Bark Recipe FAQs

If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Continue to Content

Pretzel Chocolate Bark

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 1 minute

Additional Time: 1 hour

Total Time: 1 hour 16 minutes

Chocolate bark is the best thing to make if you're looking for a quick treat for yourself or to give away! It's fast, easier than you think, and completely customizable! This version features dark chocolate filled with chunks of almonds and pretzels with a sprinkle of sea salt flakes throughout leading you on a flavor progression you'll be obsessed with.

Print

Ingredients

• 6 ounces dark chocolate, roughly chopped
• 1/2 cup lightly salted almonds
• 1/2 broken pretzel sticks
• 1/2 teaspoon sea salt flakes, divided (see note)

Instructions

1. Line a baking sheet with parchment paper.
2. Place the chocolate in a microwave-safe bowl and cook on high for 30 seconds. Stir well. Cook for another 30 seconds and stir again. The chocolate should be almost entirely melted after stirring for a minute. If larger chunks remain, cook for another 15-20 seconds and stir again.
3. Pulse the almonds and pretzels a few times in a food processor to get them roughly chopped, but not completely pulverized. If you don't have a food processor, put them in a zip top bag and hit them with a rolling pin. I don't recommend using a blender for this.
4. Stir the pretzels and almonds into the melted chocolate as well as 1/4 teaspoon sea salt flakes.
5. Spread the chocolate mixture out evenly on the parchment paper. Sprinkle the remaining 1/4 tsp sea salt flakes evenly over the wet chocolate.
6. Place the pan somewhere cool or refrigerate until firm. Depending on where you do this, it could take anywhere from 20-60 minutes.
7. Break up the bark using your hands or cut it with a sharp knife. Store in a lidded container at room temperature (or chilled if your home is on the warm side.) Best eaten within 10 days.

Notes

1. I like to use dark chocolate that is roughly 60-65% cacao -- It tastes most like the Trader Joe's version. You can use whatever chocolate you like! Feel free to use extremely dark chocolate bars, semi-sweet or milk chocolate chips, or even stevia-sweetened chocolate like Lily's.
2. I like to leave the almonds and pretzels a little rougher chopped. You can chop them small and have a less chunky bark if you prefer.
3. I highly recommend using Maldon sea salt flakes for this. They're inexpensive and can be found in most grocery stores and online. They have a perfectly salty flavor without being TOO salty. (Plus you can make some everything bagel seasoning with it, too!) If you can't find or don't want to use these sea salt flakes, use Kosher salt and use half the measurement that is called for in the recipe.
4. Feel free to use gluten-free pretzels to make this recipe gluten-free.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Ghirardelli Bitter Sweet Baking Bar, 60% Cacao, 4 oz, 3 pk
• 
  Maldon Salt Company, Sea Salt Flakes, 8.5 Ounce (240 gram box)

Nutrition Information

Yield 8 Serving Size 2 2x3" pieces
Amount Per Serving Calories 207Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 2mgSodium 179mgCarbohydrates 17gFiber 3gSugar 11gProtein 4g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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