INGREDIENTS

2-1/2 Cups white chocolate chips (18 oz)
1-1/2 Tbsp vegetable shortening
2 Cups pretzels, crushed
2 Tbsp Gochugaru Chile, plus more for sprinkling
zest of Lemon
1/2 tsp Sea Salt

STEPS

Line a rimmed baking sheet with parchment or waxed paper. In microwave-safe bowl, combine 2 Cups of white chocolate chips and 1 Tbsp shortening. Melt chocolate at half power / medium for one minute, then stir mixture gently. If chocolate and shortening are not completely melted, microwave again at half power, in 30-second increments, until mixture is melted, thoroughly combined, and thick-but-smooth.

Remove bowl from microwave and mix in 2 Cups of roughly-crushed pretzels, stirring just enough to evenly coat pretzel pieces. Working quickly, spread over waxed or parchment paper in a single thin, even layer.

Sprinkle Gochugaru Chile over melted chocolate mixture.

Combine another 1/2 C white chocolate chips and 1/2 Tbsp vegetable shortening in a microwave-safe bowl, melting and stirring mixture as before. Drizzle melted white chocolate mixture over the Gochugaru Chile-sprinkled layer, using spoon to drizzle in a zig-zag motion.

Zest lemon generously over top of chocolate bark, and garnish with sea salt.

Allow chocolate bark to cool for at least 30 minutes in the refrigerator to solidify. Break apart and serve!

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