- 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)
Line a baking sheet with parchment paper and lightly spray with nonstick cooking spray. Line pretzels in a single layer.
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.
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.
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
Refrigerate, uncovered until set, about 20 minutes or freeze 5-10 minutes until set.
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.