The Ultimate Sweet and Salty Chocolate Bark Recipe

Instructions:

1. Prep the Pan: Line a 9x13 inch baking sheet entirely with parchment paper, ensuring it overhangs slightly on the sides to use as handles later.
2. Melt the Chocolate: Combine the dark and milk chocolate in a heatproof bowl. Melt gently using a microwave in 30-second bursts, stirring well between each, until smooth and glossy; or melt gently over a double boiler.
3. Spread the Base: Pour the melted chocolate onto the prepared baking sheet. Use an offset spatula or the back of a spoon to spread it evenly into a thin, uniform layer (about 1/4 inch thick).
4. Apply Toppings: While the chocolate is still wet, evenly sprinkle the crushed pretzels, chopped nuts, dried fruit, and toffee bits across the surface.
5. The Final Seasoning: Sprinkle the flaky sea salt lightly and evenly over the top layer of toppings. Do not oversalt.
6. Set the Bark: Gently press the toppings down slightly with your hands or the back of a spatula to ensure they adhere to the melted chocolate.
7. Chill: Transfer the baking sheet to the refrigerator and chill for at least 1 hour, or until the bark is completely solid and firm to the touch.
8. Break and Serve: Lift the parchment paper handles to remove the bark from the tray. Place on a cutting board and break it into irregular, rustic pieces. Store in an airtight container.