Chocolate Bark Crunch with Pretzel, Cherries & Caramels
Recipes developed by the BoxNCase culinary team
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.
Estimated Cost
$0.95/serving
Ingredients
6 available on BoxNCaselb Giambri'S Chocolate Buttons Milk Chocolate Covered Pretzel (Chopped into bite-sized pieces for bark)
Giambri'S Chocolate Buttons Milk Chocolate Covered Pretzel
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lb Marich Chocolate Cherries (Halved for even distribution)
Marich Chocolate Cherries
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lb Marich Milk Chocolate Sea Salt Caramels (Chopped into small cubes)
Marich Milk Chocolate Sea Salt Caramels
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lb White chocolate chips (For drizzle (optional))
Ghirardelli Classic White Baking Chips 11 Oz Bag
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tsp Flaky sea salt (To finish (optional))
Sea Salt Flaky
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roll Parchment paper (For sheet pan lining)
If You Care Parchment Paper Sheets
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Instructions
- 1
Line two sheet pans with parchment and set aside.
- 2
Place Giambri'S pretzel buttons in a heavy-duty bag and gently crush into bite-sized pieces; set aside.
- 3
Melt the Giambri'S milk chocolate buttons in a large heatproof bowl over simmering water or in a controlled microwave, stirring until smooth.
- 4
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.
- 5
Drizzle with remaining melted white chocolate (optional) and lightly press to secure pieces. Sprinkle flaky sea salt on top.
- 6
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.
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