I get requests for this every year, once you start eating it you can't stop!
- Carbohydrate 21.49152168856 g
- Cholesterol 0 mg
- Fat 0.871677737259 g
- Fiber 2.23114575701423 g
- Protein 2.847502206562 g
- Saturated Fat 0.1479293332193 g
- Serving Size 1 1 Serving (27g)
- Sodium 260.6609085401 mg
- Sugar 19.2603759315458 g
- Trans Fat 0.12647028614 g
- Calories 100 calories
Step-by-step
- Mix everything except the chocolate in a large bowl.
- In a double boiler, melt the chocolate.
- Use low heat, it burns and separates very easily!
- When the chocolate is mostly melted, pour it onto the dry mix in the bowl.
- You will need to mix it with your hands, so wear disposable gloves since the chocolate is hot.
- And be careful to not break up all the pretzels.
- Once everything is coated in chocolate spread it out on wax paper in about 1 inch thick layers.
- It will use up all your counter space!
- Let it dry at least several hours, or overnight if possible.
- Once dry, you can break it into small chunks and store it.
Traditional holiday barks rely on a brittle, glass-like snap derived from tempered dark chocolate or candy coating. This version diverges completely, favoring a high ratio of puffed grains and salted elements held together by a thick jacket of melted confection. Success depends entirely on preserving the structural integrity of the dry components while distributing the fat phase evenly.
- Control heat carefully during the melting stage because white chocolate contains milk solids and cocoa butter that scorch rapidly above 110 degrees Fahrenheit.
- Employ a double boiler configuration with simmering water that never touches the base of the top bowl.
- Combine the dry cereal, pretzels, nuts, and candies thoroughly before introducing the liquid to prevent uneven clumping.
- Spread the mixture onto wax paper no thicker than one inch to ensure the interior sets firmly without remaining tacky.
Prepared batches store indefinitely in airtight containers at room temperature and require no freezing or reheating before serving. Storing them in a cool, dry environment prevents the white chocolate from blooming or developing a greasy surface film.
