- 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
•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.