I am slightly obsessed with chocolate covered pretzels. They became my US airport treat, purchasing a pack when I flew home from America, and usually finishing the bag before touching down on UK soil. However, this habit had to stop when I started flying more regularly, and it no longer became a treat!
This pretzel bark is super easy to make, delicious and can be customised for your flavour preferences…swapping the dark chocolate to milk, adding in your favourite nuts, dried fruit and choccies.
For a festive version, I’d add chopped pistachios and dried cranberries, and break it up to serve with coffee when friends come over in the Christmas season or bag it up and tie with a beautiful ribbon to give as a gift to hosts, family and friends.
Using dark chocolate reduces the sugar content of this sweet treat, but still provides that delicious chocolate taste, while the pretzels and pistachios should keep you satiated for longer and provide extra energy for an afternoon/evening workout. The white chocolate adds a little sweetness back in, but is mainly here because it looks pretty!
MAKES 10 SERVINGS
400g (14oz/scant 3 cups) dark (plain unsweetened) chocolate, finely chopped
100g (31⁄2oz/1 cup) shelled pistachios, roughly chopped
50g (2oz/1 cup) salted pretzels, lightly crushed
50g (2oz/scant 1⁄2 cup) white chocolate, finely chopped
Melt the chopped dark (plain) chocolate in a bain marie or a heatproof bowl set over a pan of barely simmering water, ensuring the base of the bowl does not touch the water.
Line a deep baking tray (lipped baking sheet), about 25 x 28cm (10 x 11in), with baking paper. Pour in the melted chocolate and spread into a thick, even layer. Working quickly while the chocolate is still liquid, sprinkle the pistachios and pretzels evenly over the chocolate.
Melt the chopped white chocolate using the same method as before. Once melted, drizzle it over the surface of the dark chocolate bark.
Chill in the refrigerator for 20 minutes or until set, then cut into large shards. Store in an airtight container in a cool, dark place or in the refrigerator if it’s very hot or if you prefer chocolate cold.
You can find more of recipes from Cook Eat Run in Runner’s World Mag this month, and pre-order the book (out on December 26th!)