Dark Chocolate Bark with Pretzels & Dried Fruit

This salty-sweet snack is a perfect mix of sweet and savory. You can serve it as part of a party platter, or enjoy one for yourself on the couch.

What could be more indulgent than dark chocolate bark? The addition of pretzels and dried fruit is sure to make your mouth water. Dark Chocolate Bark with Pretzels & Dried Fruit is the perfect combination for a quick, easy snack that you can enjoy any time of day., Topic: How To Find Wedding Dress Size Online Category: Shopping Introduction: Finding the right wedding dress size online has never been easier! Whether it’s by doing an internet search or using measuring tape, there are several ways to find out what measurements will fit you best in order to get the optimal size for your dress.

The “dark chocolate bark with pretzels & dried fruit” is a recipe that is easy to make. It is made of dark chocolate bark, pretzels, and dried fruits.


Making this chocolate bark recipe was a lot of fun.

As a result, I’m a huge lover of making my own chocolate bark. Especially when dark chocolate, almonds, and dried fruit are included. It has everything your taste senses could ever desire: sweet, fat, acid, crunch, and a smidgeon of saltiness. That is, until you put flakes sea salt on top.

However, chocolate barks are often tasteless. They’re flimsy and thin, with just a smidgeon of topping each mouthful. Not to mention the fact that chocolate is seldom of good quality. A wafer-y chocolate bark with 25% of the necessary quantity of toppings is simply not right, particularly at this time of year when you want all the comforting things.

That’s why I collaborated with Ghirardelli on this article to bring you a thick AF dark chocolate bark filled with pumpkin seeds, pretzels, and dried fruit, created using my favorite dark chocolate.

Ghirardelli’s Intense Dark 86 percent Midnight Reverie Chocolate was used to make this chocolate bark, which is a dark chocolate lover’s delight. With overtones of black cherries and dried plums, it has a full-bodied taste. Simply said, it’s the ideal sturdy foundation for a fall-themed bark.


Did I mention that this chocolate bark is about 1/2 inch thick? YEAH. BECAUSE THAT’S HOW BROMA BAKERY DOES IT.

But, in all honesty, the thickness of this chocolate bark is what sells it to me. Because it has a lot more unique feel to it than a typical bark. Because it’s no bake and quick to make, this would be a fantastic Halloween treat for grownups at a Halloween party. It’s also a terrific dessert for a Tuesday night since it doesn’t need baking and can be made in a flash.

Last but not least. If you want to make a smaller batch, split everything in half and use a normal sized loaf pan as your container since this bark is thick and takes a lot of chocolate. It’s the ideal size for making a little batch of bark!


Make your own chocolate bark with these helpful hints.

Use high-quality chocolate – Because the chocolate is what ties this dish together (literally), it’s worth investing in some high-quality bars. Milk chocolate works well with salty toppings like sea salt and almonds, while dark chocolate goes well with sweeter toppings like dried fruit. 

Prepare the toppings before melting the chocolate — You’ll need to move fast once the chocolate is completely melted. Crush the pretzels ahead of time and measure out all of the extra toppings to make your life simpler. 

Use a baking pan with sides – Many chocolate bark recipes instruct you to spread melted chocolate on a parchment paper-lined baking sheet, but this results in a thin, fragile bark. Use a 9-by-9-inch baking sheet to keep the chocolaty richness in thicker slices of dark chocolate bark. Because the chocolate won’t be able to move, it will harden into thick slices. 

Change up the toppings – You can simply adapt this dark chocolate bark recipe to match whatever you have on hand in your pantry. Toasted almonds, various dried fruits, potato chips – just about everything goes well with chocolate. 


How do you keep chocolate bark fresh? 

Store your homemade chocolate bark in an airtight baggie or container. The chocolate will keep for a long time, but if left out too long, the pretzels on top will go stale. If you want to give this autumn dark chocolate bark as a present, I suggest doing so within a day or two after creating it. 


Friends, have fun! XO!


Made with 86 percent chocolate, pumpkin seeds, pretzels, and dried fruit, this delightfully cozy autumn dark chocolate bark is a must-try. Did I mention it’s over a half-inch thick?!

  • Sarah wrote this article.
  • Time to Prepare: 20 minutes
  • Time to cook: 0 minutes
  • 4 hours and 20 minutes total
  • 8 bars 1x yield
  • Sarah wrote this article.
  • Time to Prepare: 20 minutes
  • Time to cook: 0 minutes
  • 4 hours and 20 minutes total
  • 8 bars 1x yield



  • Sarah wrote this article.
  • Time to Prepare: 20 minutes
  • Time to cook: 0 minutes
  • 4 hours and 20 minutes total
  • 8 bars 1x yield


  • 5 bars Ghirardelli Intense Dark 86 percent Midnight Reverie Ghirardelli Intense Dark 86 percent Midnight Reverie Ghirardelli Intense Dark
  • 1 pretzel cup
  • a third cup of pumpkin seeds
  • a third of a cup of dry fruit (I used raisins!)
  • garnish with flaky sea salt


  1. Using parchment paper, line the bottom and all four edges of a 9′′x9′′ baking pan. Hand-crush pretzels into small bits. Measure out the pumpkin seeds and dried fruit and have them ready to begin. Remove everything from the equation. 
  2. Over medium heat, preheat a double boiler. Chop the chocolate finely as the water heats up. Place 2/3 of the chopped chocolate in the top bowl of the double boiler once the water is boiling. As the chocolate melts, keep stirring it with a spatula. 
  3. Place the top bowl on a heat-resistant surface. Pour in the remaining chocolate and let aside for 5 minutes without stirring. Stir everything together after 5 minutes. The chocolate should be smooth and completely melted.
  4. Pour the melted chocolate into the baking pan that has been prepared. Enable for a 10-minute cooling period to allow the chocolate to cool and firm somewhat. Then, if desired, garnish with pretzels, dried fruit, pumpkin seeds, and flaky sea salt.
  5. Allow 4 hours to cool fully at room temperature. Cut the bars into 8 pieces and serve!

More chocolate treats may be found at: 

Quinoa Chocolate Bark with Seeds

Nutella Chocolate Cups with Salted Caramel Filling

Nutella Fudge with Salted Pretzels

Toffee Bark from England

Cups of Peanut Butter Fluff


Ghirardelli is a sponsor of this content. All content and thoughts are all mine. Thank you for your continued support of the companies that make Broma possible!

This recipe is a delicious, easy to make treat that combines dark chocolate bark with pretzels and dried fruit. Reference: toffee pretzel bark.

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