Chocolate Cookie Raspberry Pretzel Bark
 
 
A chewy cookie layer topped with a thick layer of dark chocolate and a spattering of salty pretzels and sweet raspberry crumbs. Salty, sweet, and oh-so decadent!
Author:
Recipe type: Dessert
Ingredients
  • 1¼ cup all-purpose flour
  • ½ tsp baking soda
  • ½ cup (1 stick) butter, room temperature
  • 1 cup granulated sugar
  • 1 egg, lightly beaten
  • ¼ tsp salt
  • 1½ tsp vanilla extract
  • 300 g good quality dark chocolate
  • A large handful of pretzels, broken into pieces
  • ⅓ cup frozen* raspberries, smashed into small pieces
Instructions
  1. Preheat oven to 375°F. Line a baking tray with parchment paper; allow the edges of the paper to hang over the pan (you'll use it to lift the bark off the pan once it's cooled).
  2. In a small bowl, mix together flour and baking soda; set aside.
  3. In a large mixing bowl, beat butter and sugar until fluffy. Add in egg, salt, and vanilla, beating until smooth. Add dry ingredients to the wet, stirring until combined.
  4. Transfer dough to the prepared baking tray. Using your hands or a rubber spatula, spread the dough over the baking pan until it forms one large, even layer. This will take some coaxing - wet your hands of the spatula often to prevent the dough from sticking. Once you've created a flat layer, bake for 18-20 minutes until browned. Remove from oven and cool completely.
  5. Melt chocolate in the microwave in 30-second intervals, stirring after each interval, until completely melted. Pour chocolate over the cookie, spreading it into a flat layer.
  6. Top with pretzels and frozen raspberry pieces, pressing them slightly into the chocolate.
  7. Place in the refrigerator and chill until completely set, about 2 hours.
  8. Lift the bark out of the baking pan by grabbing the parchment paper. Transfer to a cutting board and cut into large slices. Store in an airtight container in the fridge.
Notes
*Use frozen raspberries! They're cheaper and it's a lot easier to smash them into small pieces without creating a juicy mess.
Recipe by Port and Fin at https://portandfin.com/chocolate-cookie-raspberry-pretzel-bark/