Chef Ryan Scott's Holiday Chocolate Bark


Holiday Chocolate Bark with Pretzels and Pistachios
By Chef Ryan Scott

Serves: 4-6 servings

3 cups chocolate chips (any preferred type, white, semi, dark)
¾ cup pretzels, broken
½ cup pistachio, chopped
Fleur de Sel or Mandron Salt

Line baking sheet with parchment paper.
Melt chocolate in a double steamer or in a bowl over simmering water, stirring occasionally. Pour onto baking sheet and spread into an even layer of desired thickness.
Sprinkle with pretzels and pistachios. Refrigerate for at least 1 hour.
Remove bark from parchment and break into pieces.

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