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.
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!
- 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.