STRAWBERRY PRETZEL CHOCOLATE SWIRL ‘BARK’
want a mix between naughty and nice this christmas?
Okay, kill me for that catchphrase but like #relevant
These healthy nice chocolate barks are;
REFINED SUGAR FREE
Yet taste..so “naughty” and are a perfect and easy gift for any lucky pal this Christmas!
Honestly, these lasted 28.2 seconds in my household, if you follow my on youtube or instagram you would see that my house is always full with guest, family and loved ones. Luckily for them their girl CEE loves to cook and basically is the best host ever (come to my house and I will feed you, cloth you and make you try my organic GF creations that may need a little bit more work)
So my friends have basically been the taste testers for all my experimental cooking (my cooking is either one way or the other keep in mind)
And every single one of them have said this is hands down the BEST TREAT YET. Big call.. but I would have to agree, this pretzel choc bark is the bees knees.
serves 4-5 | prep time 10 min | cook time 30 | total 40
WHAT YOU WILL NEED
2 cups dairy free chocolate chips
1/2 cup dairy free white chocolate
1 cup freeze-dried strawberries (such as Just Strawberries)
1/2 cup salted pretzel sticks
3 tbsp maple syrup
Line a 4x4 square pan with baking paper, set aside.
Pour both dark and white chocolate chips in seperate microwave-safe bowls. Microwave for 1 minute; stir chocolate well. Microwave for another 30 seconds; stir until chocolate is smooth. Repeat for both white and dark chocolate.
Spread about 3/4 of the melted dark chocolate in a thin layer onto prepared baking paper.
Drizzle 1/3 of the melted white chocolate on top.
Immediately arrange pretzel sticks onto the swirled chocolate. Fill in the spaces between the pretzels with the strawberries.
Spoon the remaining dark and white chocolate on top, filling in any spaces.
Refrigerate until chocolate is set, about 45 minutes. Slide baking paper onto a cutting board and cut bark into pieces. Serve immediately or store in a tightly-sealed container in the refrigerator.