Making chocolates may seem like a tricky thing, but with this recipe, you'll get to try it out! This sweet treat is perfect to make for your next party or for whenever you're craving something sweet!

Caramel Pretzel Bark [Vegan]

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Serves

15

Cooking Time

30

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Ingredients

If You're Making These Bars From Scratch:

  • 1/2 cup raw cacao butter
  • 1/2 cup cacao powder
  • 1/5-1/4 cup raw coconut sugar
  • 1/2 cup pretzels crumbled
  • 1/2 cup goji berries
  • 1/3 cup maple butter

If Using Store-Bought Chocolate Bars:

  • 10 oz dark chocolate bars
  • 1/2 cup pretzels
  • 1/2 goji berries
  • 1/2 cup maple butter

Toppings:

  • 15 pretzels
  • 1/4 cup of goji berries
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Preparation

Using Store-bought Chocolate Bars:

  1. Chop 1/3 of the chocolate into small pieces.
  2. Place the chocolate and 1/3 cup of maple butter (if you are using) in the freezer.
  3. In a metal bowl, break the remaining 2/3 of chocolate into small pieces.
  4.  Place the metal bowl on top of a pot of simmering water. Be careful not to let the bottom of the bowl touches the water.
  5. Stir constantly until the temperature of the mixture reaches 114.8°F.
  6. Immediately remove the bowl from the pot.
  7. Now, add in the remaining chocolate in the freezer. Stir and mix well, while allowing the temperature to drop to 78.8°F.
  8. When the temperature reached 78.8°F, slowly bring the temperature back to 89.6°C by putting the bowl back on the double boiler. But this time with the heat turned off.
  9. Once the desired temperature is reached, your chocolate is now tempered and you can mix in the crumbled pretzels and goji berries. You can also add nuts or seeds if you desire!
  10. By now, your chilled maple butter should be hardened. Roughly chopped them into small pieces and mix them into the chocolate mixture. Leave some for topping.
  11. On a baking tray lined with parchment paper, spread the mixture evenly to your desired thickness. Gently press your toppings to the surface of the chocolate bark. Leave untouched and let it set at room temperature to 2-3 hours or until it fully hardened. Chop them into bite size (this recipe yields around 15 pieces) and store them in an air-tight container.

Make From Scratch:

  1. First, blend sugar in a high-speed blender until it becomes super fine powder. This step is crucial as otherwise the sugar will not melt in the chocolate.
  2. Place 1/3 cup of maple butter (if you are using) in the freezer.
  3. Shave the cacao butter and place them inside a metal bowl. Place the metal bowl on top of a pot of simmering water.
  4. Be careful not to let the bottom of the bowl touches the water.
  5. Stir constantly until the temperature of the mixture reaches 114.8°F.
  6. Immediately remove the bowl from the pot.
  7. Now, mix in cacao powder and the superfine coconut sugar. Stir and mix well, while allowing the temperature to drop to 78.8°F.
  8. When the temperature reached 78.8°F, slowly bring the temperature back to 89.6°F by putting the bowl back on the double boiler. But this time with the heat turned off.
  9. Once the desired temperature is reached, your chocolate is now tempered and you can mix in the crumbled pretzels and goji berries. You can also add nuts or seeds if you desire!
  10. By now, your chilled maple butter should be hardened. Roughly chopped them into small pieces and mix them into the chocolate mixture. Leave some for topping.
  11. On a baking tray lined with parchment paper, spread the mixture evenly to your desired thickness. Gently press your toppings to the surface of the chocolate bark. Leave untouched and let it set at room temperature to 2-3 hours or until it fully hardened. Chop them into bite size (this recipe yields around 15 pieces) and store them in an air-tight container.

Notes

The amount of sugar depends on how sweet you like the chocolate to be. The darker you want, the less sugar you use. ☺ Bear in mind you will be adding caramel chunks in the final product, so you may want to add slightly less sugar than you think you need.

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