This recipe is a fun way to help young and not so young children make healthy treats. My 15-year-old son wanted to make a crunchy chocolate bark using pretzels–he was craving the salty crunch. So we bought some gluten-free pretzels and away he went–using the pretzels plus almonds and pumpkin seeds. In the end, he was very excited about his flavor combination. This recipe is so adaptable and can be made with all sorts of fun combinations. Try your own for fun!
How to Make Easy Chocolate Bark
Equipment needed:
Baking sheet with Silicone mat or parchment paper
Instructions:
On a baking sheet fitted with a silicone mat or parchment paper, spread out the gluten free pretzels, almonds, and pumpkin seeds evenly.
Melt the chocolate chips using a double boiler (or a small sauce pan inside a larger pot filled with hot water). The microwave can also be used, but the chocolate chips should be melted using a low power setting and microwaved for 30 second increments. Stir, then return to the microwave for another 30 seconds until fully melted.
Pour the chocolate over the pretzels, almonds, and pumpkin seeds and spread with a silicone spatula.
Cool in the fridge or freezer until the chocolate is hard, between 30-60 minutes. They can also be placed in the freezer to make it even faster.
To serve, just break pieces off of the bark.
Also try these mix-ins:
Pistachios
Walnuts
Pecans
Sunflower seeds
Raisins
Candy cane bits
Peanuts
Chopped dates
Easy Chocolate Bark
Description
So simple, yet so delicious! With only a few ingredients and minimal prep, this healthier chocolate bark is a winner!
Ingredients
Instructions
-
On a baking sheet fitted with a silicone mat or parchment paper, spread out the gluten free pretzels, almonds, and pumpkin seeds evenly.
-
Melt the chocolate chips using a double boiler (or a small sauce pan inside a larger pot filled with hot water). The microwave can also be used, but the chocolate chips should be melted using a low power setting and microwaved for 30 second increments. Stir, then return to the microwave for another 30 seconds until fully melted.
-
Pour the chocolate over the pretzels, almonds, and pumpkin seeds and spread with a silicone spatula.
-
Cool in the fridge or freezer until the chocolate is hard, between 30-60 minutes. They can also be placed in the freezer to make it even faster.
-
To serve, just break into pieces.
Equipment
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Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 268.52kcal
- % Daily Value *
- Total Fat 12.74g20%
- Saturated Fat 5.86g30%
- Cholesterol 0mg
- Sodium 463.31mg20%
- Potassium 48.94mg2%
- Total Carbohydrate 39.4g14%
- Dietary Fiber 2.19g9%
- Sugars 10.77g
- Protein 3.06g7%
- Calcium 42.19 mg
- Iron 1.96 mg
- Vitamin E 1.19 mg
- Thiamin 0.02 mg
- Riboflavin 0.05 mg
- Niacin 0.26 mg
- Vitamin B6 0.03 mg
- Folate 5 mcg
- Pantothenic Acid 0.12 mg
- Phosphorus 46.15 mg
- Magnesium 23.91 mg
- Zinc 0.3 mg
- Selenium 1.19 mcg
- Copper 0.07 mg
- Manganese 0.19 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Also try these mix-ins:
Pistachios
Walnuts
Pecans
Sunflower seeds
Raisins
Candy cane bits
Peanuts
Chopped dates
