Try this Dark Chocolate Cashew Pretzel Bark for the holidays!
Recipe by Mimi Council.
Dark Chocolate Cashew Pretzel Bark
Makes 13 x 18-inch sheet
24 ounces (680 grams) organic dark chocolate, finely chopped
6 ounces (170 grams) organic honey roasted cashews
2 ounces (57 grams) organic pretzels
Method
Using a double boiler, add about 80% of the dark chocolate and melt until it reaches 115°F on a chocolate thermometer. Remove from heat and add in the remaining 20% of chocolate, stir vigorously to combine completely. Allow the chocolate to come down to 91°F.
Line a baking sheet with parchment paper. Add about 4 ounces of the honey roasted cashews into the dark chocolate and stir to combine completely. Pour the chocolate mixture out onto the parchment paper and spread evenly.
Top with the remaining cashes and the pretzels. Place the tray in the freezer and let it set for about 4 hours or overnight. Remove from freezer and break into pieces. The frozen bark makes for the cleanest breaks.
Store in a cool dry place or in the fridge.
Gluten Free - Use gluten free pretzels.
Vegan - Replace the honey roasted cashews with roasted & salted cashews.
High Altitude - Follow the recipe as noted.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!
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