Sweet & Salty Chocolate Pretzel Bark – Dairy-Free, Vegan-Friendly (Blogmas 2016 Day 24)

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Can you believe it’s already Christmas Eve?! I’m not entirely sure where the month of December went. All I know is that I blinked just after Halloween, and then suddenly it was Christmas!

For the 24th day of Blogmas, I wanted to include a recipe that is perfect for a last-minute treat to bring to any Holiday occasion. This is one of my favourite treats, and I actually posted a recipe very similar to this last year. However since switching to a predominantly plant-based diet and trying to avoid dairy, I figured I needed to post an updated recipe with some adjustments!

Ingredients: 

  • 1 to 1 & 1/2 cups semi-sweet chocolate chips (dairy free of course! Many brands of semi-sweet chocolate chips are dairy-free, but just check the ingredients!)
  • 1/2 tbsp pure coconut oil (optional, just helps smooth out the chocolate)
  • 1/4 cup crushed pretzels
  • 2 tablespoons crushed graham crackers (you can add more to taste if you wish, or skip this all together) – for vegan-friendly options, choose ones without honey.

Note: I had leftover glaze from yesterday’s Pumpkin Spice Snickerdoodle recipe, so I drizzled some of that on top! 

Instructions: 

  1. Line your baking sheet with parchment paper (you want extra paper, rather than cutting it to fit perfectly, This makes it easier to pull it out to break apart the bark once it’s cooled!)
  2. Crush your toppings, and set aside so they’re ready to go.
  3.  In a double boiler, place your chocolate chips and stir over low-medium heat until chocolate chips are melted. You can also do this in the microwave, in 30 second intervals. I prefer double boiler as it’s far easier to control.
  4. Carefully pour the chocolate onto your parchment-covered baking sheet, and spread evenly with a spatula. I find about 1mm works best, otherwise the chocolate is too thick.
  5. Sprinkle the crushed graham crackers over top, and then the crushed pretzels. You want to do this right after spreading on the baking sheet, so the toppings can harden into the chocolate as it cools.
  6. Place in refrigerator and let cool for approximately 30 minutes to an hour – or until hardened.
  7. Lastly, all you have to do is break up the bark! It looks much cooler than cutting. I like to break them into assorted sizes.

 

Previous Blogmas posts:

Glazed Pumpkin Spice Snickerdoodle Biscuit Recipe- Dairy-Free, Vegan Friendly (Blogmas 2016 Day 23)

Winter Skin Savers Part 2 (Blogmas 2016 Day 22)

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