Holiday Chocolate Bark with Pretzels and Pistachios
By Chef Ryan Scott
3 cups chocolate chips (any preferred type, white, semi, dark)
¾ cup pretzels, broken
½ cup pistachio, chopped
Fleur de Sel or Mandron Salt
Line baking sheet with parchment paper.
Melt chocolate in a double steamer or in a bowl over simmering water, stirring occasionally. Pour onto baking sheet and spread into an even layer of desired thickness.
Sprinkle with pretzels and pistachios. Refrigerate for at least 1 hour.
Remove bark from parchment and break into pieces.