I wish we could say that we made this to give as a gift (this would be a great gift) or to have on hand when friends come over (it would be great for that, too), but we really only made this so I could have it in the house. You really can’t go wrong with chocolate bark, it’s easy and so customizable. This one combines salty pretzels with a dark chocolate, it’s such a great combination. To make the best chocolate bark, use a high quality chocolate. We’ve always felt Ghirardelli is a good option without breaking the bank. Just cut it into small pieces then throw the chocolate into a microwave-safe bowl. Microwave most of the chocolate for 20 seconds, stir then add back to the microwave. Repeat this until the chocolate has melted completely. To help keep the chocolate shiny, stir in the reserved chocolate until it melts. Stir in a handful of broken up salted pretzels — I love the crunch they add. Then spread the chocolate onto a baking sheet lined with parchment paper. Spread it out then top with dried cranberries and toasted coconut. Recipe updated, originally posted December 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne 1/4 cup unsweetened coconut flakes 1/2 cup salted pretzels 1/4 cup dried cranberries 2Melt chocolate in the microwave or using a double boiler. To melt chocolate in the microwave, add all but 2 tablespoons of the chocolate to a microwave-safe bowl and cook 20 seconds, stir then cook another 20 seconds. Repeat until chocolate is melted completely. Stir in reserved chocolate until melted. To melt chocolate using a double boiler, set a heatproof bowl over a pan of simmering water. Add chocolate and stir until melted. 3Break the pretzels up into small pieces then stir into the melted chocolate. Spread chocolate and pretzels onto baking sheet, forming a rough rectangle. Scatter dried cranberries and toasted coconut over the chocolate. Refrigerate until firm, about 1 hour. Peel off parchment, and break bark or cut into pieces.
