This recipe appears in:Chocoholic: Smoked Salt, Potato Chip, and Pretzel Chocolate Bark
Crunchy, salty, smokey, chocolatey—this bark is way to addictive for its own good.
Notes: The potato chips start to lose crispiness in the fridge after about two days. Smoked salt can be found in many gourmet grocery stores or online via retailers like Amazon. If you can't find smoked salt, regular coarse sea salt such as Fleur de Sel or Maldon will do.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.
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- 16 ounces bittersweet chocolate, finely chopped, divided
- 3 ounces crushed potato chips
- 3 ounces crushed pretzels
- Smoked salt (see note above)
Line baking sheet with parchment paper. Place chocolate in large heatproof bowl. Using microwave or setting the bowl over a pan of barely simmering water, heat 2/3 of the chocolate, stirring until melted and smooth.
Remove bowl from heat and stir in remaining chocolate to melt. (If it won't melt, return bowl to heat briefly). Stir in half the potato chips and half the pretzels.
Spread onto pan into a 10- by 12-inch rectangle, about 1/4-inch thick. Press remaining chips and pretzels onto chocolate and sprinkle lightly with salt. Chill until set, about 1 hour. Break into pieces and serve.