Ingredients:

  • 1.5 pounds High-quality Dark or Semi-Sweet Chocolate (wafers or chopped bars)
  • 1 tablespoon Coconut Oil or Neutral Oil (optional, for smoother melting)
  • 1.5 cups Small Pretzel Twists or Mini Pretzel Rods (roughly broken)
  • 1 cup Salted Roasted Peanuts (or Spanish peanuts)
  • 1/2 teaspoon Flaky Sea Salt (for finishing)
  • 4 ounces White Chocolate (high quality, melting wafers preferred)
  • 1/4 cup Creamy Peanut Butter (avoid natural/separated types)

Instructions:

  1. Line a 9x13 inch baking sheet with parchment paper, leaving an overhang on the long sides for easy removal. Roughly break the pretzels into medium chunks and set aside with the peanuts.
  2. Using a double boiler or microwave in 30-second intervals (stirring between each), gently melt the dark chocolate and coconut oil until smooth, glossy, and lump-free.
  3. Pour the melted dark chocolate onto the prepared sheet. Use an offset spatula to spread it quickly and evenly into a thin layer, about 1/4 inch thick.
  4. Immediately sprinkle the broken pretzels and roasted peanuts evenly across the wet chocolate surface. Press down very lightly with your palm to ensure they adhere.
  5. In a separate small bowl, melt the white chocolate using the same gentle heating technique. Once smooth, stir in the creamy peanut butter until fully incorporated.
  6. Transfer the peanut butter white chocolate mixture into a piping bag or use a small spoon. Drizzle stripes or random patterns across the pretzel and peanut layer.
  7. Using a skewer or a toothpick, drag lines through the drizzle, crossing over the stripes to create the signature swirling effect. Avoid over-mixing.
  8. Sprinkle the top lightly with flaky sea salt while the chocolate is still wet.
  9. Transfer the baking sheet to the refrigerator and chill for a minimum of 60 minutes, or until the bark is completely firm and snaps cleanly. Once fully set, lift the bark and break it into approximately 20 irregular pieces.