Recipe courtesy of Mary McCartney

Jeweled Chocolate Bark Crunch

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Roughly bashed salted pretzels and toasted hazelnuts are stirred into melted chocolate, then decorated with crushed freeze-dried red strawberries and green pistachios for extra color and flavor to complete this delicious, sweet treat.
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  • Level: Easy
  • Total: 35 min (includes chilling time)
  • Active: 15 min
  • Yield: 10 servings
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Ingredients

Directions

  1. Throw the chocolate and coconut oil into a heat-resistant bowl and set over a pan of simmering water. Let them melt, about 3 minutes. Give them a stir, then add the bashed sea salted pretzels and 1.5 ounces of the chopped toasted hazelnuts and give it another stir.
  2. Pour the chocolatey goodness onto a baking sheet lined with parchment paper. Spread the mixture out as thin as possible, scatter over the snapped pretzels, pistachios, freeze-dried strawberries and remaining 0.5 ounce hazelnuts.
  3. Then all you have to do is chill it in the refrigerator for 20 minutes.
  4. Chop the bark into shards and serve on a platter.

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