The combination of salty pretzels and dark chocolate make this bark addictive. We loved the recipe as is, but an extra sprinkle of coarse sea salt on the top of the bark before cooling isn’t a bad idea.
12 ounces bittersweet chocolate, chopped
1/4 cup unsweetened coconut flakes
1/2 cup salted pretzels
1/4 cup dried cranberries
Heat oven to 350 degrees F. Spread coconut, in an even layer, on a baking sheet, bake until lightly browned, 2 to 3 minutes.
Line a baking sheet with parchment, leaving an overhang on long sides.
Melt chocolate in the microwave or using a double boiler. To melt chocolate in the microwave, add all but 2 tablespoons of the chocolate to a microwave-safe bowl and cook 20 seconds, stir then cook another 20 seconds. Repeat until chocolate is melted completely. Stir in reserved chocolate until melted. To melt chocolate using a double boiler, set a heatproof bowl over a pan of simmering water. Add chocolate and stir until melted.
Break the pretzels up into small pieces then stir into the melted chocolate. Spread chocolate and pretzels onto baking sheet, forming a rough rectangle. Scatter dried cranberries and toasted coconut over the chocolate. Refrigerate until firm, about 1 hour. Peel off parchment, and break bark or cut into pieces.