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Mint-chocolate bark with pretzels

By Jennifer Joyce

These little triple chocolate bites make a great addition to a sweet party buffet, or an attractive edible gift

Prep:5 mins
Cook:10 mins
plus setting

Easy

Nutrition per serving

kcal 105
fat 6g
saturates 3g
carbs 11g
sugars 8g
fibre 1g
protein 2g
salt 0.1g

Ingredients

100g dark chocolate, chopped
100g milk chocolate, chopped
140g white chocolate, chopped
1 tsp mint essence
50g small salted pretzels

Method

Use 2 glass bowls set over 2 saucepans of boiling water, making sure that the water doesn’t touch the bottoms of the bowls. Melt the dark and milk chocolates in 1 bowl and the white in the other. Stir both until smooth, then add the mint essence to the melted dark and milk chocolate.
Line a baking tray with baking parchment. First, pour a little of the dark and milk chocolate onto the paper, spaced apart, then pour the white chocolate on top. Using a knife, swirl the chocolates together to create a marbled effect. Arrange the pretzels on top of the chocolate and leave to harden. Break into pieces and serve. Will keep for 1 week in an airtight container.

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