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Nutrition: per serving

  • kcal116
  • fat7g
  • saturates4g
  • carbs10g
  • sugars6g
  • fibre2g
  • protein2g
  • salt0.13g
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Method

  • step 1

    Melt the chocolate in short bursts in the microwave, stirring every 20 secs, until smooth. Spoon onto a parchment-lined baking tray and smooth over with a spatula to make a thinnish layer, around 35 x 20cm.

  • step 2

    Sprinkle over the chocolate chips along with the pieces of pretzel and honeycomb, then chill until solid. For neat slices, remove the bark from the fridge and leave for a minute to come to room temperature. Use a sharp knife to cut it into shards (if it's fridge cold, the chocolate will snap rather than cut).

Recipe from Good Food magazine, February 2020

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Comments, questions and tips (2)

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Overall rating

A star rating of 4.4 out of 5.5 ratings

suepearce9

The chocolate does not completely set, it is very soft and bendy and difficult to work with.

ML01

question

How long will these keep for? I am looking to make some for Christmas gifts

Anna_Glover

They will keep for 1 week stored in a cool place in an airtight container or wrapped up. The pretzel pieces may go a little soft if kept any longer. Many thanks, Anna - BBC Good Food Team

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