December 24th, 2012
Recipe and Styling by Paula Bowman
Line a rimmed sheet pan with parchment paper and set aside.
Place chocolate chips in a bowl set over a saucepan of gently simmering water. Stir occasionally until melted. Be careful not to let any water come in contact with chocolate or it will seize. Stir in half the pretzel and chocolate bar pieces and pour chocolate mixture onto prepared sheet pan and smooth evenly with a silicone or offset spatula.
Place white chocolate in a small clean bowl set over a saucepan of gently simmering water. Stir occasionally until melted. Working quickly, spoon white chocolate on top of the chocolate pretzel mixture and smooth with a spatula, working the white chocolate gently so some of the dark chocolate swirls into the top layer of white. Sprinkle remaining pretzel and chocolate bar pieces on top and press gently with hands or clean spatula so they stick. Chill in refrigerator or freezer until firm and break or cut into pieces. Store tightly sealed in refrigerator until ready to use.