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Pretzel Bark Recipe 1764345903.778418

pretzel bark recipe

  • Author: Elina Mirkle
  • Total Time: 165 minutes
  • Yield: 1 large bark (approx. 24 pieces) 1x
  • Diet: General

Description

This no-bake pretzel bark recipe features the delightful crunch of pretzels paired with smooth, rosewater-infused white chocolate, finished with pistachios and sesame seeds. It’s an easy, impressive dessert perfect for busy times, transforming simple pantry staples into a delicious treat.

Ingredients

Scale
  • 250 g small twisted pretzels or pretzel sticks
  • 500 g good quality white chocolate couverture, finely chopped
  • 100 g shelled pistachios, unsalted and roughly chopped
  • 30 g white sesame seeds, toasted
  • 5 ml pure rosewater (food-grade)
  • 5 g dried edible rose petals, crushed slightly

Instructions

  1. Prep Your Pan: Line a large baking sheet (about 12×16 inches) with parchment paper. Arrange pretzels in a single layer, covering as much area as possible without much overlap. (Break larger pretzels to fill gaps).
  2. Toast Sesame Seeds: In a dry skillet over medium-low heat, toast the white sesame seeds. Stir frequently until lightly golden and fragrant, then immediately remove from heat to cool.
  3. Melt the Chocolate: Finely chop the white chocolate couverture. (Microwave Method: Heat in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth and melted. Avoid overheating). (Double Boiler Method: Gently melt chopped white chocolate over simmering water, ensuring no water or steam touches the chocolate).
  4. Infuse and Combine: Stir the pure rosewater into the melted white chocolate until thoroughly combined and subtly floral. Add most of the chopped pistachios and toasted sesame seeds, reserving a small amount of both for garnish. Stir gently to incorporate.
  5. Assemble the Bark: Pour the rosewater white chocolate mixture evenly over the arranged pretzels on the baking sheet. Working quickly, use an offset spatula or spoon to spread the chocolate into a thin, uniform layer, ensuring all pretzels are well coated.
  6. Add Toppings: Immediately sprinkle the reserved chopped pistachios, toasted sesame seeds, and crushed edible rose petals over the wet chocolate. Lightly press them into the chocolate with fingertips to adhere.
  7. Chill to Set: Refrigerate the baking sheet for at least 1-2 hours, or until the white chocolate is completely set and firm to the touch. This step is crucial for perfectly snappy bark.
  8. Break and Serve: Once fully firm, remove the pretzel bark from the refrigerator. Carefully lift the parchment paper and set bark, then break it into irregular, bite-sized pieces by hand.

Notes

For quicker prep, use pre-broken pretzels or quick-melt white chocolate wafers. For a different flavor, consider using dark chocolate or swirling in natural peanut butter. Store in an airtight container at room temperature for up to one week or in the refrigerator for longer freshness.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Bake, Chilling
  • Cuisine: American

Nutrition

  • Serving Size: 2 pieces (70 g)
  • Calories: 350 calories
  • Sugar: 25 g
  • Sodium: 180 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 10 mg

Keywords: pretzel bark, white chocolate, no-bake, easy dessert, rosewater, pistachios, quick treat, dessert, sweet snack

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Find it online: https://easydashrecipes.com/pretzel-bark-recipe/