The best sweet & salty chocolate bark


The base:
1/2 cup peanut butter (smooth or chunky)
1/3 cup + 1 TB local honey
1/4 cup unsalted butter
¾ cup milk or semi-sweet chocolate chips or chunks

The add ins:
1/2 cup toasted coconut
½ cup salty pretzels, rough chop
½ cup salty pecans (any kind of salty nut)

Cook notes:
You can add in anything you want to this. But keep the add ins to 3-4, as you don’t want too many add ins or it won’t set up right. I found using a thin pretzel works best than a thick one. I think using potato chips would be fabulous for this. Have all your add ins at the ready; you want to add them in fast when the chocolate base is all melted.

Get all your add ins at the ready and lined up ready to go. If you want uniform bars instead of bark, use an 8 X 8 square pan and really grease it up and line with parchment paper. If you want bark, then line a jelly roll pan with parchment paper.
Melt butter, peanut butter and honey in a pot over medium to low heat, stirring constantly.
Add in the chocolate chips and keep stirring—takes a while for everything to incorporate and you want to melt the chocolate slowly (almost like tempering). When all is melted, remove from stove.
Pour in all your add ins, mix well, and immediately transfer to the jelly roll pan or square pan. Using a spatula flatten out bark mixture. Don’t spread it too thin! Let cool at room temperature about 2 hours. When bark has set up, use a sharp knife to cut into chunks.