Ingredients
- 3-4 oz. dark chocolate bars
- 1- 4 oz. milk chocolate bar
- 1/2 cup almonds, roughly chopped
- 1/2 cup caramel corn
- 1/4 cup pomegranate seeds
- 12 pretzel crisps, broken up into small pieces (we like Everything flavor for this recipe)
- 1 Tbsp sea salt
Instructions
- Place a layer of parchment paper on a baking sheet
- Break dark chocolate bars into pieces and melt in a double boiler (or use a metal bowl over a sauce pan of boiling water)
- Pour half of melted dark chocolate on parchment paper and, using an offset spatula, spread evenly to form 1/8" thick layer
- Sprinkle half of the chopped almonds, pretzels, and pomegranate seeds onto chocolate layer
- Place in the refrigerator until chocolate sets
- After first layer is set, pour remaining dark chocolate on top, and use the spatula to spread an 1/8" second layer on top of the first
- Sprinkle remaining almonds, pretzels, and pomegranate seeds evenly over the chocolate
- Add the caramel corn
- Press toppings down gently onto chocolate so that they are embedded.
- Place in the refrigerator again to set the chocolate
- Break the milk chocolate bar into pieces and melt.
- Using a spoon or a spatula, drizzle milk chocolate over the top of the bark.
- Once chocolate is set, break into rough 3" by 3" squares