A bulk-friendly chocolate bark featuring Giambri'S Milk Chocolate Covered Pretzel Buttons, Marich Chocolate Cherries, and Marich Milk Chocolate Sea Salt Caramels. Fast to scale for cafes, caterers, and c-store programs.
Prep 20 min · Cook 15 min · Total 35 min · Serves 60 · Beginner
Ingredients
- 2 lb Giambri'S Chocolate Buttons Milk Chocolate Covered Pretzel (Chopped into bite-sized pieces for bark)
- 1.5 lb Marich Chocolate Cherries (Halved for even distribution)
- 1.5 lb Marich Milk Chocolate Sea Salt Caramels (Chopped into small cubes)
- 1 lb White chocolate chips (For drizzle (optional))
- 2 tsp Flaky sea salt (To finish (optional))
- 1 roll Parchment paper (For sheet pan lining)
Instructions
- Line two sheet pans with parchment and set aside. (2 min)
- Place Giambri'S pretzel buttons in a heavy-duty bag and gently crush into bite-sized pieces; set aside.
- Melt the Giambri'S milk chocolate buttons in a large heatproof bowl over simmering water or in a controlled microwave, stirring until smooth. (5 min)
- Spread a thin, even layer of melted chocolate on a parchment-lined sheet pan. Scatter half of the crushed pretzel pieces, halved Marich chocolate cherries, and chopped sea salt caramels over the chocolate.
- Drizzle with remaining melted white chocolate (optional) and lightly press to secure pieces. Sprinkle flaky sea salt on top.
- Let bark set at room temperature until firm, or refrigerate 15 minutes to speed up. Break into irregular pieces and store in an airtight container. (15 min)
Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.
