Chocolate Pretzel Bark is quick and easy to make using non-dairy chocolate, pretzels, and creamy peanut butter.
Chocolate Pretzel Bark
1 9 oz. bag of Lily’s nondairy dark chocolate chips
1 Tablespoon of coconut oil, or as needed
1 Teaspoon of flaked sea salt, (optional)
15 – 20 Gluten-free free pretzels for topping
Drizzle melted peanut butter, as desired
-In a double boiler over medium heat add coconut oil and chocolate chips until melted, stirring until smooth for about 5 minutes.
-Line a 9 by 13 inch baking pan with parchment paper then pour the chocolate mixture.
-Use a spatula to spread it evenly into all the corners of the pan. Top with whole and chopped pretzels. Freeze for 1 hour or until set. -Chop into small pieces using a knife.
-Store in a airtight container in the refrigerator or freezer. Enjoy!