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Sweet & Salty Trail Mix Bark (The Double-Layer Trick)

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A double-layer sweet and salty trail mix bark with pretzels, nuts, dried fruit, and a browned butter swirl that keeps every shard packed with crunch.

Ingredients

Scale
  • 10 oz dark chocolate (60-70%), chopped or wafers
  • 4 oz white chocolate, chopped or wafers
  • 2 tbsp unsalted butter
  • 1/4 tsp espresso powder (optional)
  • 1 cup pretzels, roughly crushed, divided
  • 1/2 cup roasted salted almonds, chopped, divided
  • 1/3 cup pepitas (pumpkin seeds), divided
  • 1/3 cup dried cherries or freeze-dried strawberries, divided
  • 1/2 tsp flaky sea salt

Instructions

  1. Line a half sheet pan with parchment paper.
  2. In a small saucepan, melt the butter over medium heat, swirling often, until it foams and the milk solids turn golden and smell nutty, about 3-4 minutes. Remove from heat and set aside to cool slightly.
  3. Melt the dark chocolate in a double boiler or in the microwave in 20-second bursts, stirring between each, until smooth. Stir in espresso powder if using. Make sure your bowl and utensils are completely dry to avoid seizing.
  4. Pour the dark chocolate onto the parchment and spread into an even layer about 1/4 inch thick.
  5. While the chocolate is still warm, press half the pretzels, almonds, pepitas, and dried cherries directly into the surface so they"re anchored.
  6. Drizzle the browned butter over the top in thin ribbons; don"t stir it in fully, you want visible streaks.
  7. Melt the white chocolate and drizzle it over the dark chocolate in lines. Drag a toothpick or skewer through both to create a marbled swirl.
  8. Scatter the remaining mix-ins over the top and press gently so they stick.
  9. Finish with flaky sea salt.
  10. Freeze for 15-20 minutes, or refrigerate for 45 minutes, until fully set and firm.
  11. Break into irregular shards. Store in an airtight container in a cool spot.

Notes

Keep every bowl and utensil completely dry — any moisture will seize the melting chocolate into a grainy clump. Spread the chocolate no thicker than 1/4 inch or you"ll end up with a candy bar instead of bark. Store bark in the fridge if your kitchen runs warm, but let it sit at room temp for a few minutes before serving so it doesn"t crack unevenly.

Find it online: https://www.rapidrecipes.blog/sweet-salty-trail-mix-bark-the-double-layer-trick/