We always serve bark on Christmas even along with a bunch more desserts. It's crazy how many desserts we typically have for Christmas, but then again we are a lot of people who love to eat. But one dessert that we never left overs is my aunts famous chocolate bark. Literally every year there never is one piece left for leftovers, and I am definitely one of the people that contribute to that (whoops). It is so good I can't help it, plus she only makes it once a year! That is why I created this recipe because it is an anytime of the year kind of chocolate bark. Of course it is delicious and perfect for the holidays as a dessert or a gift, but I am pretty sure this recipe will become a regular in your house if you give it a try.
This recipe is inspired by my families Christmas Eve bark but I wanted to put my own spin on it and make it more rich, more chocolatey, and more decadent. The 2 layers of chocolate sandwiching the layer of sweet and crunchy almond butter all topped with the salty bits of pretzel pieces and a light drizzle of velvety caramel well I am salivating while writing this. This bark is a show stopper for any holiday event, or in my case if you are a big time chocolate lover and just want to make it and eat it because you love chocolate. There really never needs to be a reason so make chocolate bark. Of course it is a rich and decadent treat, but in my opinion every day should have something that is rich and decadent in a small portion.
So enjoy this delicious chocolate almond butter pretzel bark either for the holidays or just because!
Yields 12-14 servings
Time 4-6 hours for the bark to set
1.5 cups dark chocolate chips
1.5 cups semi sweet chocolate chips
1 cup crunchy organic almond butter
1/3 cup powdered sugar
1/2 cup chopped pretzels
2 Tablespoons caramel
1. Either using a double boiler or microwave melt 1 cup of dark chocolate chips and 1 cup semi sweet chocolate chips. Once melted stir well to combine both of the chocolates.
2. On a sheet pan lined with wax paper pour the chocolate on the wax paper. Using a spatula evenly spread it out about 1/8inch thick. Place this in the freezer for it set for about 2 hours.
3. Once the first chocolate layer is set remove it from the freezer. Using a stand mixer cream together the crunchy almond butter and powdered sugar. The consistency will change to a a crumble like mixture. Using your finger evenly spread and place the almond butter mixture over the frozen chocolate layer. Place this back in the freezer for up to an hour.
4. Melt the remaining chocolate. Once the 2 layers of chocolate and almond butter and set pour over the next chocolate layer. Evenly spread with a spatula. Have the chopped pretzels and caramel ready because the chocolate will set quickly since the almond butter layer is cold. Once the chocolate layer is evenly spread on top garnish with the pretzels and caramel sauce. Place the bark back in the freezer for up to 2 hours for it to completely set.
When ready to serve remove the bark from the freezer and cut it into organic pieces.
Store in an airtight bag in the freezer for up to 2 months.