With just three easy ingredients, a salty-sweet treat is simple to make and will rival your favorite store-bought candy!
I originally discovered this deliciously easy treat in an effort to use leftover chocolate from my annual Easter candy-making ritual.
For those who may be wondering, I’m referring to what countless family, friends, and readers have deemed the best-ever Peanut Butter Eggs and Coconut Cream Eggs.
I can say that because these tried-and-true recipes are highlights from the original Fountain Avenue Kitchen. For those who may not know, that was my grandmother’s kitchen. ❤️
Over the years, this salty-sweet treat was my younger son’s frequent request for a school birthday treat, and it has satisfied many of my own chocolate cravings.
Conveniently, it’s easy to make for a large crowd and can be made well in advance.
Pretzels add a salty crunch that balances the sweet creaminess of the chocolate. We enjoy dark chocolate, but milk or white may be used as preferred.
For a little extra something, a light dusting of flaky sea salt is a lovely counterpoint to the sweet chocolate.
Since I mentioned the bark has been a hit at school, it’s worth noting that even though plain M&Ms do not include peanuts as an ingredient, there is a warning on the package stating that they may contain peanuts.
So, when considering a nut allergy for a school snack or bake sale, I’ve used white chocolate chips and colorful sprinkles as a colorful alternative. You could experiment with mini marshmallows as well.
Similarly, there are many good gluten-free pretzels available when there’s a need.
If you like the salty-sweet combination, this one is for you!
I state mini M&Ms in the recipe, but the standard size may be used and are useful when wishing to incorporate holiday colors.
- 1¼ pounds dark melting chocolate (or milk or white chocolate, if you prefer)
- bag of mini pretzels (I use the minis that are the traditional pretzel shape)
- mini M&Ms
- Optional: flaky sea salt
-
Line a 9×13 pan with parchment paper or foil. Place the pretzels side by side all over the bottom of the pan. I make a single layer, but if you’d like more pretzel chunks, you could certainly use more.
-
Melt the chocolate in the microwave in 30-second increments until completely smooth. Completely cover the pretzels with melted chocolate, then lightly scatter the mini M&M’s across the surface of chocolate. If desired, lightly sprinkle with flaky sea salt.
-
Refrigerate to set. Cut or break into pieces once firm.
•Cold bark is easy to break if you like randomly-sized pieces. But beware: chocolate shards tend to fly. I like to let the cold bark sit at room temperature for 15 minutes, give or take, and then cut it with a large chef’s knife. Sawing back and forth helps if you’d like cleaner lines, and the chocolate is less likely to crack when it isn’t refrigerator cold.
•I store the bark in an airtight container in the refrigerator. It freezes well, too.
The bark pictured in this photo was destined for a school treat for my younger son’s 10th birthday in February of 2012!
Hi Ann ~
I have made this pretzel bark several times recently and it is YUMMY! The first time I did a single layer of pretzels and cut it into even pieces. Last time I decided to try 2 layers of pretzels; I thought cutting might be difficult so I just broke it into pieces which worked well. Both versions were SO good… depends on personal preference whether to have it more “chocolate-y” or “pretzel crunchy!” This is such an easy treat to make and everyone loved it!
Wonderful, Anne, and I love the idea of a thicker bark. Thank you for your comment and the delicious suggestion!
Pingback: Healthy Peanut Butter Buckeyes — The Fountain Avenue Kitchen
Pingback: Almond Bark with Sea Salt — The Fountain Avenue Kitchen
Pingback: The Fountain Avenue Kitchen – Chocolate Peanut Butter Eggs
Pingback: The Fountain Avenue Kitchen – Chocolate-Dipped Strawberries and other Valentine Treats
Love your site. My daughter and I will make these this weekend, Also, made the greeked out flank steak for a tailgate party on Saturday, Gone in a split second. Rave reviews! Pinned it.
Thank you very much, Deb! I am so glad the flank steak recipe was a hit–we love that one, too!–and truly appreciate your taking the time to let me know. I hope the pretzel bark is equally well received!
I love this! I make Pretzel Toffee that is similar to this recipe but the idea of adding M&M’s is amazing!
Thanks for the comment, Kaylee, and I hope you enjoy! I bet your pretzel toffee recipe is delicious, too! Feel free to share: )
Pingback: The Fountain Avenue Kitchen – Fun Holiday Snacks
This looks great – I just pinned it!
Thank you, Julie! It is a favorite here: )
Pingback: The Fountain Avenue Kitchen – M&M Pretzel Bark | Muskegonvegan's Blog