If you haven’t dabbled in the sweet-salty chocolate and crisp paring before, then let us introduce you! This incredibly easy chocolate bark recipe marries together sweet, creamy chocolate with crunchy, salty crisps. It’s a taste sensation, and they really are a match made in heaven. If you like, swap out the crisps for crinkle cut, to get extra crunch.
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Yields:
10 serving(s)
Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
Ingredients
200g
milk chocolate, roughly chopped
100g
dark chocolate, roughly chopped
25g
salted peanuts, roughly chopped
25g
salted pretzels, roughly crushed
35g
salt and vinegar crisps, roughly crushed
Directions
Step 1Melt the chocolates in a heatproof bowl set over a pan of barely simmering water. Line a medium baking tray with baking parchment.
Step 2Spread the chocolate thinly on to the prepared tray in a large rectangle or oval shape. Tap tray firmly on the work surface a couple of times so the chocolate forms an even layer.
Step 3Scatter over the chopped nuts, pretzels and crisps. Leave to cool and set in a cool place (ideally, not the fridge but if your house is warm, it may need to be) for at least 2hr. When the bark is completely set, break into irregular shards.
This bark will keep in an airtight container in the fridge for up to 2 days.
If you prefer, you could scatter the toppings onto the baking parchment first before pouring over the chocolate to cover.
If you don’t like salt and vinegar crisps, use ready salted instead.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
