Texas Chocolate Bark


18 ounces chocolate chips*, divided
8 ounces G-free pretzels
4-5 ounces Fritos, or other G-free small corn chips
2-3 ounces chopped nuts (pecans for us!), candies (like M&Ms), or your topping of choice

*if using dairy-free chocolate chips, follow the manufacturer’s directions for melting and tempering


Spread pretzels into a single layer on rimmed baking dish (aka: jelly roll pan).  Sprinkle Fritos on top, leaving spaces around the Fritos to the pretzels.  Heat 12 ounces chocolate chips in microwave in 30-second bursts until melted (1-1/2 to 2 minutes), stirring after each burst. (When melted, it should look like thick chocolate frosting.)  Add remainder of chocolate chips to the melted ones and stir gently until the newly-added chips are melted.  Pour over the pretzels and corn chips, smooth and spread with a spatula (remember – the chocolate is the “glue” to hold the bark together).  Top with nuts or your choice of topping, if desired.  Tamp down gently 2-3 times.  To set the bark, put pan in the freezer for about 7-10 minutes, or refrigerate about 30 minutes (who can wait that long?).  Break up the bark, using a spatula, if necessary and serve.  Store in an airtight container (if you have any left).

Let us know what you think

Your email address will not be published. Required fields are marked *