Truth: When I was putting this post together, I had a serious debate going on in my mind over whether chocolate bark should be categorized as a snack or not. I was *this* close to putting the recipe in the snack category, but then I decided that maybe some people don’t understand the concept of snacking chocolate like I do. ;) Either way, I need to convince you right here, right now, to make this chocolate bark – and eat it whenever the heck you want – because it’s so dang good.
I recently got to try out some NatureBox goodies for the first time and it was SO hard to decide which ones I wanted to taste-test since there are, like, a million tantalizing choices in their snack catalog. (<—Speaking of which, doesn’t a snack catalog sound like such an awesome thing?? It really is.) But anyway, I’ve been trying to rack my brain for holiday recipe ideas lately and chocolate bark is such a classic during this time of year that I really wanted to try making a variation that’s perfect for fall. When I saw the words “Praline Pumpkin Seeds” in the snack catalog, I realized that I could totally make an epic fall chocolate bark with a bunch of NatureBox snacks, which is a good thing because a) it’s chocolate (duh), and b) chocolate bark is so, SO easy to make. It’s also completely perfect for parties and entertaining because you can cut each piece as big or small as you want, and it makes a really easy grab-and-go addition to the dessert table (or the snack table, you know – no judging here).
When I say that this chocolate bark is loaded, I mean LOADED. Here’s the list of mix-ins:
1) Salted Caramel Pretzels Pops
2) Tart & Tangy Fruit Medley (dried cranberries and dried apples)
3) Cinnamon Spiced Almonds
4) Praline Pumpkin Seeds
5) Apple Cinnamon Crave (a mixture of honey toasted peanuts, roasted almonds, cinnamon apple bits, and little white-chocolate-like chips)
They’re all fun & unique snacking foods with a lot of flavor, which is why they work soooo well in this chocolate bark. The pretzels add tons of good crunch and give it a little bit of a salted vibe, the dried fruits contribute that perfect tart-but-sweet thing that’s going on, and all the nuts & seeds up the taste and crunchiness factors to the max. Paired with a really deep, dark chocolate, you get a super easy-to-make, healthy dessert that also makes for really good snacking. :)
So if you’re kinda curious about all this NatureBox goodness going on, here’s the deal: When you join NatureBox, you get sent 5 snacks each month, which can be ones you’ve selected or a surprise curation selected by NatureBox. All the snacks contain wholesome ingredients – with no artificial sweeteners, flavors or colors, zero grams trans fats, and no high fructose corn syrup – which is also why I was SO excited to try them out. (You can learn more about their Product Promise here.) And the best part: you can try NatureBox for free! NatureBox is offering a free trial so you can sample one full-size bag and four single-serving pouches of snacks and get a taste of what it’s all about. You should definitely do it, because then you can make some chocolate bark and snack on that too and be happy happy happy.
*Fine Crumbs: Free trial is available for new and US subscribers only. Not valid on gift subscriptions and may not be combined with any other offers”
This seriously easy chocolate bark recipe is loaded with all sorts of amazing fall flavors (think dried cranberries and apples, pumpkin seeds, and caramel pretzels!) for a healthy but addicting spin on dessert.
- 12 ounces dark chocolate, finely chopped (I used 70% bittersweet)
- 1/2 cup chopped NatureBox Salted Caramel Pretzel Pops
- 3 tablespoons NatureBox Tart & Tangy Fruit Medley
- 2 tablespoons chopped NatureBox Cinnamon Spiced Almonds
- 2 tablespoons NatureBox Praline Pumpkin Seeds
- 2 tablespoons NatureBox Apple Cinnamon Crave (I left out the plain peanuts in the mix)
- Line a baking tray with a sheet of parchment paper.
- Microwave the chocolate in a microwave safe-bowl for 30-second increments, stirring in between, until smoothly melted.*
- Using an offset spatula, spread a thin layer of chocolate onto the parchment in an (approx.) 9" square, trying to keep the edges as neat as possible. Sprinkle chopped pretzels evenly over chocolate and pour most of the remaining melted chocolate on top, using offset spatula to gently spread out over first chocolate layer and cover pretzels.
- Sprinkle top evenly with the remaining toppings. Drizzle remaining chocolate on top.
- Refrigerate for 15-30 minutes, or until firm. Cut into pieces and transfer to an airtight container. I find that these keep best in the fridge because the chocolate stays firm and snappy, but depending on the temperature, they may be fine at room temperature as well.
*If desired, you could temper the chocolate when you melt it. If you do so, skip the refrigeration steps, since tempered chocolate does not need refrigeration to set quickly and stay snappy.
If you can't get your hands one of the specific NatureBox products used in the recipe, feel free to substitute with something similar (i.e., chopped pretzels, dried cranberries and/or apples, almonds, pumpkin seeds, honey-roasted peanuts, white chocolate chips, etc.)
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.