Recipe courtesy of Mary McCartney
Recipe courtesy of Mary McCartney
Watch how to make this recipe.
Jeweled Chocolate Bark Crunch
Getting reviews...
- Level: Easy
- Total: 35 min (includes chilling time)
- Active: 15 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 192
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 3 g
- Cholesterol
- 1 mg
- Sodium
- 19 mg
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.
- Level: Easy
- Total: 35 min (includes chilling time)
- Active: 15 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 192
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 3 g
- Cholesterol
- 1 mg
- Sodium
- 19 mg
Ingredients
Directions
- 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.
- 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.
- Then all you have to do is chill it in the refrigerator for 20 minutes.
- Chop the bark into shards and serve on a platter.
