Healthy Dark Chocolate Bark

• Vegetarian

• Condiments

  • 1/4 cup Peanut butter, all-natural unsweetened creamy

• Baking & Spices

  • 3 cups Dark chocolate chips
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1 Coconut oil spray

• Nuts & Seeds

  • 1 cup Mix nuts, toasted

• Snacks

  • 1/4 cup Pretzels

Found on theharvestkitchen.com

Ingredients

• coconut oil spray
• 3 cups dark chocolate chips, divided (I use Guittard)
• 1/4 cup all-natural unsweetened creamy peanut butter
• 1/4 cup pretzels, chopped
• 1/2 teaspoon kosher salt
• 1 cup toasted mix nuts, chopped

Directions

• Line a 9X12 inch rimmed cookie sheet with a Silpat or wax paper Lightly spray the insides of each cookie cutter with coconut oil spray and arrange on the cookie sheet. Melt the 2 cups of the chocolate chips in a saucepan over a double broiler. Spoon the melted chocolate into the cookie cutters (divide evenly). Sprinkle the tops with crushed pretzels and a sprinkle of kosher salt. Set in the refrigerator for 10 minutes or until the chocolate has set. Add the last cup of chocolate chips and peanut butter back to the pan and melt over a double broiler.  Stir to blend well. Spoon the chocolate peanut-butter mix over the pretzels, divide evenly. Sprinkle the chocolate with chopped nuts. Refrigerate for 15 minutes or until the chocolate has completely set.