Dark Chocolate Bark with Coconut and Pretzels Recipe
This Dark Chocolate Bark with Coconut and Pretzels combines the irresistible flavors of rich bittersweet chocolate, crunchy salted pretzels, toasted coconut flakes, and tangy dried cranberries. Crisp and sweet with a hint of saltiness, it’s a simple no-bake treat that’s perfect for snacking or gifting. The quick toasting of coconut adds an extra layer of flavor, making this bark truly addictive.
- Prep Time: 1 hour 5 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 to 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Chocolate Base
- 12 ounces bittersweet chocolate, chopped
Toppings
- 1/4 cup unsweetened coconut flakes
- 1/2 cup salted pretzels
- 1/4 cup dried cranberries
Instructions
- Toast Coconut: Preheat the oven to 350 degrees F (175 degrees C). Spread the unsweetened coconut flakes in an even layer on a baking sheet and bake for 2 to 3 minutes, until they are lightly browned. Keep a close eye on them to avoid burning. Remove from oven and set aside.
- Prepare Baking Sheet: Line a baking sheet with parchment paper, leaving an overhang on the long sides to allow easy removal of the bark later.
- Melt Chocolate: Melt the chopped bittersweet chocolate. You can do this in the microwave by placing all but 2 tablespoons of chocolate in a microwave-safe bowl, cooking for 20 seconds, stirring, and repeating until mostly melted. Stir in the reserved 2 tablespoons until fully melted. Alternatively, melt the chocolate using a double boiler by placing a heatproof bowl over simmering water and stirring until smooth.
- Add Pretzels: Break the salted pretzels into small pieces and stir them into the melted chocolate until evenly coated.
- Assemble Bark: Spread the chocolate and pretzel mixture onto the prepared baking sheet, forming a rough rectangle shape. Evenly scatter the toasted coconut flakes and dried cranberries over the top of the chocolate mixture.
- Chill: Place the baking sheet in the refrigerator and chill until the bark is firm, about 1 hour.
- Serve: Once set, carefully lift the bark off the parchment paper using the overhang, and break or cut into pieces. Optionally, sprinkle with a little coarse sea salt before chilling for an extra salty crunch.
Notes
- Keep a close watch when toasting coconut as it can brown quickly.
- Use good-quality bittersweet chocolate for best flavor.
- Coarse sea salt sprinkling before chilling enhances flavor but is optional.
- Store leftover bark in an airtight container in the refrigerator to maintain freshness.
- Breaking pretzels into smaller pieces distributes crunch evenly throughout the bark.
