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Pistachio Chocolate Pretzel Bark
Ridiculously EASY Pistachio Chocolate Pretzel Bark is my favorite pretzel bark recipe with the layers of crispy pretzels, creamy chocolate, crunchy pistachios and a pinch of seal salt for satisfying flavor and texture in every bite!  This Pretzel Bark makes gorgeous stress free holiday gifts or hassle-free make ahead dessert that everyone looooooves!
Servings Prep Time
30pieces 10minutes
Cook Time
6minutes
Servings Prep Time
30pieces 10minutes
Cook Time
6minutes
Ridiculously EASY Pistachio Chocolate Pretzel Bark is the best pretzel bark recipe I have ever made - perfect for holiday gifts!  It's easy, stress free, make ahead and everyone looooooves it!
Ingredients
  • 45 Pretzel Crispsmore or less
  • 24oz. quality 60% cacao chocolate chips *(like Ghirardelli 60% bittersweet chocolate chips)*
  • 2teaspoons Vegetable oildivided
  • 1cup raw pistachioschopped
  • 1teaspoon coarse sea saltmore or less to taste
Garnish – Optional
  • 1/2cup quality white chocolate chips(optional)
Instructions
  1. Line a baking sheet with parchment paper and lightly spray with nonstick cooking spray. Line pretzels in a single layer.
  2. Add 18 oz. chocolate and 1 1/2 teaspoon vegetable oil to a microwave safe bowl. Microwave at 50% power at 30 second intervals, until completely melted, stirring after every 30 seconds. Once smooth, stir in the remaining 6 oz. chocolate until melted and smooth.
  3. Pour chocolate over pretzels and spread into an even layer. Immediately sprinkle pistachios and sea salt evenly over chocolate and lightly press them into the chocolate.
Garnish (optional)
  1. Add white chocolate chips and 1/2 teaspoon vegetable oil to a small microwave safe bowl. Microwave at 50% power at 30 second intervals, until completely melted, stirring after every 30 seconds. Add chocolate to a small plastic bag and snip one corner. Drizzle chocolate all over Pistachio Chocolate Pretzel Bark.
Set and Store
  1. Refrigerate, uncovered until set, about 20 minutes or freeze 5-10 minutes until set.
  2. Break bark into pieces and serve OR store in an airtight container, with layers separated by parchment paper, in a cool place for up to 2 weeks.
Recipe Notes

*For a little less dark/more sweet, use one 12 oz. bag semi-sweet chocolate and one 12 oz. bag bittersweet chocolate chips OR two 12 oz. bags semi-sweet chocolate.

 

Tips and Tricks to Make Pretzel Bark

  • I use Pretzel Crisps because I love their crunchy thin texture but any any pretzel should work.  If you use another pretzel though, you might want to reduce the sea salt as Pretzel Crisps are not very salty.
  • I use Pretzel Crips because I love their crunchy thin texture but any any pretzel should work.  If you use another pretzel though, you might want to reduce the sea salt as Pretzel Crisps are not very salty.
  • You need to use quality chocolate chips, like Ghirardelli, for this Pretzel Bark recipe because there are only a few ingredients in the entire recipe so you taste all of the ingredients.  A good quality chocolate will not only taste better but melts and spreads better as well.
  • As far as the type of chocolate, I recommend dark chocolate – but just how dark you want is completely up to you.  Dark chocolate is distinguished by the percentage of cocoa solids – the more cocoa, the less sweet.  Generally, semi-sweet chocolate is in the 40-50% range while the bittersweet is 60% or more.
  • Ghiradelli has 60% bittersweet chocolate chips that work great.  You can use two 12 oz. bags, or for a little less dark, I often combine one bag semi-sweet chocolate chips with one bag bittersweet chocolate chips.
  • Make sure your pistachios are chopped and ready to go before melting your chocolate because once the chocolate is spread, it can harden quickly and then the pistachios won’t stick.
  • I like to drizzle my Pistachio Chocolate Pretzel Bark with melted white chocolate for a little more pizzaz but that is totally optional.
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