Recipe courtesy of Mary McCartney
Jeweled Chocolate Bark Crunch
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 192
- Total Fat
- 15
- Saturated Fat
- 8
- Carbohydrates
- 12
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 3
- Cholesterol
- 1
- Sodium
- 19
- Total: 35 min (includes chilling time)
- Active: 15 min
Ingredients
7 ounces 60 or 70% dark chocolate, broken into pieces
2 tablespoons coconut oil
2 ounces sea salted pretzels, bashed, plus a handful of sea salted pretzels, snapped
2 ounces toasted hazelnuts, roughly chopped
2 tablespoons shelled pistachios, chopped
2 tablespoons freeze-dried strawberries, chopped
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.