Hey there! Do you ever just randomly get ideas in your head about a certain food and you just have to make it immediately? Yeah……that’s kind of how this recipe came about. I was thinking, “What’s something super easy that will curb my sweet tooth?” Bark, of course! So unbelievably easy with no high tech equipment needed. No mixer, no letting anything sit out at room temperature first, and no bake time.

Seeing as bark is so incredibly easy, this will be a short and sweet post. This recipe is only four ingredients! What?!?! That’s right. SO EASY and SO YUMMY.

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Firstly, take out a sheet pan or 9×13 baking pan and line with parchment paper or aluminum foil. I used a sheet pan so it would make more pieces, but a baking pan will make the bark thicker. I’ll leave that up to you. Set the prepared pan aside for later.

Grab two medium sized, heat proof bowls. In the first bowl, place your coarsely chopped semi-sweet chocolate bars. In the other bowl, place the coarsely chopped white chocolate bars. Heat each bowl of chocolate in the microwave on regular power in increments of 20 seconds, stirring between each increment. This is important so that the chocolate is evenly melting and does not get scorched in the end. Your chocolate is done when there are no chunks left and the texture is smooth. Remove bowls from microwave and set aside.

Grab your bag of pretzels (I used the original shaped mini twists). Coarsely break up into pieces using your hands until you have a heaping 1/3 cup. With the size of pretzels I used, I only broke each twist down into 3-4 separate pieces. Set aside your pretzels.

Next, grab the bag of Reese’s minis and measure a heaping 1/3 cup. Slice each mini in half, vertically. Note that if you are using miniature sized Reese’s cups instead of the minis, I would just slice each one into fourths. Set aside your Reese’s.

Now you will take the bowl of melted semi-sweet chocolate and spoon it sporadically throughout the baking sheet or pan. I had about 9 different spoonfuls on my sheet of the semi-sweet chocolate. Then take your melted white chocolate and spoon it in between the semi-sweet chocolate. Take the back of a spoon and slowly swirl the edges of the semi-sweet and white chocolate together. Make sure not to leave any open areas where the chocolate isn’t meeting. Check out the images, for a better example of the swirls I’m referring to.

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Take your broken pretzel pieces from earlier and sprinkle them evenly on top of your lovely chocolate swirls. Feel free to gently press them into the chocolate so they will stick, if needed.

Grab your Reese’s minis and sprinkle them on top of your chocolate, while attempting to spread evenly with pretzel pieces. Gently press your Reese’s into the chocolate, if needed.

Let this magical deliciousness sit at room temperature (preferably in a cool, dark room) for at least 2 hours. Keep in mind, if you live somewhere hot like me, it may take even longer if you don’t put it somewhere slightly cooler in the house. If the bark is needed in a hurry, place it in the refrigerator for approximately 45 minutes. Once it has completely hardened, grab a knife and slice into whatever size pieces you desire. I ended up with around 30 pieces of bark after slicing mine. Keep the bark in the fridge or at room temperature, in a air tight container.

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Tell me, what has been the best bark that you’ve ever had? Have a great rest of the week!


Sweet & Salty Bark

Prep Time: 5 minutes    Set Time: 2 hours (~45 minutes in fridge)


  • 3 (4 oz) semi-sweet chocolate baking bars, coarsely chopped
  • 3 (4 oz) white chocolate baking bars, coarsely chopped
  • 1/3 heaping cup broken up pretzel pieces
  • 1/3 heaping cup Reese’s minis, cut in half

  1. Take out a sheet pan or 9×13 baking pan and line with parchment paper or aluminum foil. Set aside for later.
  2. Grab two medium, heat proof bowls. In one bowl, place coarsely chopped semi-sweet chocolate. In the other bowl, place the coarsely chopped white chocolate.
  3. Heat each bowl in the microwave in increments of 20 seconds, stirring between each increment. Chocolate is done when there are no chunks left and the texture is smooth. Be careful not to heat too long and scorch it.
  4. Remove bowls from microwave and set aside.
  5. Grab your bag of pretzels (I used the original shaped mini twists) and coarsely break up into pieces until you have a heaping 1/3 cup. Set aside.
  6. Grab Reese’s minis and measure a heaping 1/3 cup. Slice each mini in half, vertically. Set aside.
  7. First, take bowl of melted semi-sweet chocolate and spoon sporadically throughout baking sheet or pan. Then take your melted white chocolate and spoon in between the semi-sweet chocolate.
  8. Take the back of a spoon and slowly swirl the edges of the semi-sweet and white chocolate together. Make sure not to leave any open areas where the chocolate isn’t meeting.
  9. Take your broken pretzel pieces and sprinkle evenly on top of chocolate. Gently press into the chocolate so it will stick, if needed.
  10. Grab your Reese’s minis and sprinkle on top of chocolate, while attempting to spread evenly with pretzel pieces. Gently press Reese’s into chocolate, if needed.
  11. Let sit at room temperature (preferably in a cool, dark room) for at least 2 hours. If needed in a hurry, place in the refrigerator for approximately 45 minutes.
  12. Once completely hardened, grab a knife and slice into whatever size pieces you desire. I ended up with around 30 pieces of bark after slicing mine. Keep in the fridge or at room temperature.

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