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Ingredients
- 12 ounces, weight Dark Chocolate Bars
- 1/2 cups Roughly Chopped Almonds, Divided
- 12 Pretzel Crisps (We Use "Everything" Flavor), Broken Up, Divided
- 1/4 cups Pomegranate Seeds, Divided
- 1/2 cups Caramel Corn
- 4 ounces, weight Milk Chocolate Bar
- 1 Tablespoon Sea Salt
Method
- 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-inch 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-inch 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. Sprinkle with sea salt. Once chocolate is set, break into rough 3 by 3 inch squares.
