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Category: Candy
Prep Time: Cook Time: Total Time:
14 ounces dark chocolate, chopped
3/4 cup broken pretzel pieces
3/4 cup Heath toffee pieces
7 ounces white chocolate, chopped
Line a baking sheet with parchment paper or a silicone baking mat.
In a double boiler or in a microwave on low power, melt the dark chocolate stirring until the chocolate is smooth. Remove from the heat and stir in 1/2 cup of the pretzel pieces and 1/2 cup of the toffee pieces. Spread the mixture on the prepared baking sheet. Refrigerate for at least 30 minutes until bark hardens.
Melt the white chocolate in the same manner as you did the dark chocolate stirring until completely smooth. Remove the baking sheet from the refrigerator and spread the white chocolate on top of the hardened dark chocolate layer. Immediately sprinkle top evenly with the remaining 1/4 cup of the pretzel pieces and 1/4 cup of the toffee. Using your palm, lightly press them into the white chocolate. Return the pan to the refrigerator for at least another 30 minutes.
Use a sharp knife to cut the bark into pieces by pressing the tip of the knife into the bark and allowing it break into pieces. Store in an airtight container or glass candy jar in your refrigerator for up to 2 weeks. I like to place the individual toffee pieces in paper cupcake liners. Makes 1 1/2 pounds
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TOFFEE PRETZEL BARK
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Category: Candy
Prep Time: Cook Time: Total Time:
14 ounces dark chocolate, chopped
3/4 cup broken pretzel pieces
3/4 cup Heath toffee pieces
7 ounces white chocolate, chopped
Line a baking sheet with parchment paper or a silicone baking mat.
In a double boiler or in a microwave on low power, melt the dark chocolate stirring until the chocolate is smooth. Remove from the heat and stir in 1/2 cup of the pretzel pieces and 1/2 cup of the toffee pieces. Spread the mixture on the prepared baking sheet. Refrigerate for at least 30 minutes until bark hardens.
Melt the white chocolate in the same manner as you did the dark chocolate stirring until completely smooth. Remove the baking sheet from the refrigerator and spread the white chocolate on top of the hardened dark chocolate layer. Immediately sprinkle top evenly with the remaining 1/4 cup of the pretzel pieces and 1/4 cup of the toffee. Using your palm, lightly press them into the white chocolate. Return the pan to the refrigerator for at least another 30 minutes.
Use a sharp knife to cut the bark into pieces by pressing the tip of the knife into the bark and allowing it break into pieces. Store in an airtight container or glass candy jar in your refrigerator for up to 2 weeks. I like to place the individual toffee pieces in paper cupcake liners. Makes 1 1/2 pounds
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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