Ingredients

The following ingredients have 5 Servings
  • 12 ounces bittersweet chocolate, chopped
  • 1/4 cup unsweetened coconut flakes
  • 1/2 cup salted pretzels
  • 1/4 cup dried cranberries

Instruction

  • Heat oven to 350 degrees F. Spread coconut, in an even layer, on a baking sheet, bake until lightly browned, 2 to 3 minutes.
  • Line a baking sheet with parchment, leaving an overhang on long sides.
  • Melt chocolate in the microwave or using a double boiler. To melt chocolate in the microwave, add all but 2 tablespoons of the chocolate to a microwave-safe bowl and cook 20 seconds, stir then cook another 20 seconds. Repeat until chocolate is melted completely. Stir in reserved chocolate until melted. To melt chocolate using a double boiler, set a heatproof bowl over a pan of simmering water. Add chocolate and stir until melted.
  • Break the pretzels up into small pieces then stir into the melted chocolate. Spread chocolate and pretzels onto baking sheet, forming a rough rectangle. Scatter dried cranberries and toasted coconut over the chocolate. Refrigerate until firm, about 1 hour. Peel off parchment, and break bark or cut into pieces.