So. This chocolate bark is pretty over the top. Like, insanely over the top! But I figure that Valentine’s is the time that you should go a little over the top to demonstrate your affections to the one you love. I have a tradition that I tend to make something for Lee each year, such as creme egg chocolate caramel shortcake or a giant heart cookie.
I can’t really claim selflessness with this Cookie Dough Pretzel Peanut Butter Cup Chocolate Bark (gosh, what a mouthful!), as it contains all my favourite things! There’re pretzels, cookie dough, coconut, hershey’s kisses and peanut butter cups, and it’s all finished off with a drizzle of white chocolate and a sprinkling of sea salt. Now, you know that I am all modesty, so you will believe me when I say that this bark could genuinely turn unrequited love requited.
By the way, if you’re wondering about the distinction between bark and rocky road, rocky road is where all the delicious bits and bobs are stirred into the chocolate, bark is where they’re perched on top!
- 200g milk chocolate
- 100g milk chocolate
- Assorted pretzels, Hershey's Kisses, mini peanut butter cups, sea salt and coconut
- 40g white chocolate
- Cookie dough: For the cookie dough, combine 50g unsalted butter (very soft) with 75g golden caster sugar. Add to that 50g plain flour, alternating adding it with 35ml of milk. Finally, add 1 tbsp vanilla bean paste, and 50g chocolate chips, then pop into the fridge.
- Combine the milk and plain chocolate in a large heatproof bowl and heat in the microwave on 30 second intervals until it's completely melted. Prepare a rectangular baking tray/cookie sheet with parchment paper, and then pour the chocolate onto the paper and spread it out in a thick rectangle.
- To make the cookie dough balls, use a teaspoon or your fingertips to pinch off small segments of cookie dough, and roll into a ball in the palm of your hands.
- Assemble your toppings on the chocolate, finishing with a sprinkling of coconut and sea salt, and then pop the tray into the fridge to set.
- Once the bark is hard, peel the parchment paper from the chocolate, and use a sharp knife to cut it into delicious segments.