Dairy-free Pretzel Peppermint Chocolate Bark

• Vegetarian

• Refrigerated

  • 1 tbsp Non-dairy milk

• Condiments

  • 1/2 cup Coconut butter
  • 1/2 tbsp Honey

• Baking & Spices

  • 1/2 tbsp Chocolate chips
  • 1 Choose one topping option
  • 1 10 oz bag Semi-sweet chocolate chips, dairy-free

• Snacks

  • 1 cup Pretzel sticks, gluten free

• Desserts

  • 1/4 cup Peppermint candy canes

• Tools & Equipment

  • 1 Parchment paper

Found on kalecuties.com

Description

Ingredients

• 1 - 10 oz bag of Dairy-free Semi Sweet Chocolate Chips (reserve 1/2 tbsp. if making choc. drizzle)
• 1 cup gluten-free pretzel sticks
• 1/4 cup crushed peppermint candy canes
• parchment paper
• Choose one topping option
• 1/2 cup melted coconut butter
• 1/2 tbsp. honey
• 1 tbsp. non-dairy milk
• 1/2 tbsp. chocolate chips

Directions

• Since this recipe is dependent on heat, you will want to have all of your materials ready to go.
• Pull out one 8.5 x 11.5 baking pan and line with parchment paper. I have also used a 11.5 x 17.5 baking sheet and only covered two-thirds of it with the chocolate. You can control the desired thickness of the chocolate bark by how thin or thick you spread the chocolate.
• Crush peppermint candy canes until you have 1/4 cup full then measure and set aside chocolate chips and pretzels.
• If you are making your bark with coconut drizzle than you will want to measure and melt your coconut butter next. You should have 1/2 cup melted coconut butter with 1/2 tbsp. honey. Mix well. Set aside so that the coconut drizzle can thicken.
• Place all of your chocolate chips (except for the 1 tbsp. reserved if making chocolate drizzle) in pyrex bowl and make a double boiler. Make sure that your water does not touch the bottom of the pyrex bowl. Allow the chocolate chips to melt while continuously stirring your chocolate. It should take about 3-4 minutes. Once your chocolate begins to melt rapidly, feel free to turn down your flame to avoid scorching the chocolate.
• Carefully, scrap melted chocolate onto the line baking sheet and try to spread the chocolate evenly into a rectangle.
• Next, sprinkle pretzels on top.
• Option 1: Using a spoon or a gravy bowl, drizzle coconut butter on top of chocolate and pretzels. Then sprinkle desired amount of peppermint chunks on top. Once completed, place chocolate bark into the freezer for 15 - 25 minutes or until chocolate is harden. Break bark into pieces and store chocolate in the fridge.
• Option 2: Pour 1 tbsp. of non-dairy milk into the microwave and heat for 15-20 seconds. Next, stir in 1 tbsp. of chocolate chips until melted. Using a spoon or a gravy bowl, drizzle melted chocolate on top of pretzels. Then sprinkle desired amount of peppermint chunks on top. Once completed, place chocolate bark into the freezer for 15 - 25 minutes or until chocolate is harden. Break bark into pieces and store chocolate in the fridge.
• Pull out and eat as needed. 🙂