Crunchy, salty, smoky, and chocolaty—this bark is way too 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.
- 16 ounces bittersweet chocolate, finely chopped, divided
- 3 ounces crushed potato chips
- 3 ounces crushed pretzels
- Smoked salt (see note)
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.