This holiday season I have been so busy with work and my toddler, I haven’t had my full tank of energy to bake Christmas treats. I made apple cider cupcakes, which might be one of my top 10 favorite foods of all time, but that’s really it. Lucky for my lazy self, I created this biscoff crumble chocolate bark right before the holidays started. Santa will receive a plate of this, rather than cookies, when he visits this year. It’s easy to make, doesn’t require any baking, and you can top it with anything you have on hand. I highly recommend the biscoff cookies and salty pretzels, but in a bind you can use anything yummy––dried fruit, nuts, other cookies, etc…
Anyone can make chocolate bark. It entails melting vegan chocolate chips, spreading on parchment paper, and topping. No tempering or baking needed. This biscoff crumble chocolate bark is a great recipe to make with kids, even toddlers like my daughter Baby J. Have them crush the cookies and pretzels with a rolling pin, and sprinkle them over the chocolate with their hands.
I must warn you, the chocolate won’t be ready to eat as quickly as you might expect. It has to harden again 🙁 Either make your chocolate bark at night and let it set on the counter overnight, or––if you have space in your refrigerator––you can set it in there. In the fridge it does have a tendency to turn a tad bit grey in some parts, but who cares. I think it’s a fair trade for faster chocolate!
Make sure to use your favorite brand of baking chocolate for this recipe. It’s basically your favorite chocolate topped with cookies and pretzels. Yum! I like to use Guittard Extra Dark Chocolate Chips or try Guittard Semi Sweet Baking Chocolate if you don’t want a more mellow chocolate. That brand is fair trade and high quality. I also use Enjoy Life Dark Chocolate Morsels. This company is allergen free, and totally vegan. Lastly, at a higher price I like Hu Kitchen’s Dark Chocolate Gems.
Biscoff cookies are my favorite store bought cookie. You may have had them on your last Delta flight. These little shortbread cookies have rich flavor similar to gingerbread. You really could use any type of cookie for this Biscoff crumble chocolate bark, but Biscoff is definitely the best. The salty pretzels, pumpkin pie spice, and shredded coconut complete the dessert, making it both unique and familiar. Look for Biscoff online or at your local normal grocery store.
- 8-10 oz dark baking chocolate or dark chocolate chips (see notes above for my favorite chocolates)
- 1 tsp pumpkin pie spice
- 1 cup pretzels, chopped
- 2 Biscoff cookies, crushed
- ½ cup toasted coconut or chopped nuts
- sprinkle of Maldon salt, or other chunky finishing salt
- Melt the chocolate in a double boiler or in the microwave––stirring every 30 seconds if microwave.
- Line a baking sheet with parchment paper.
- Pour the melted chocolate over the parchment paper and use a spatula to spread it evenly. It should make a thin layer, about ⅛" thick.
- Sprinkle the pumpkin pie spice evenly over the chocolate, followed by the rest of the ingredients.
- Let it sit on the counter in a cool spot until it firms completely, overnight or 6 hours ideally. Or stick it in the fridge to firm within 1-2 hours.
- Break apart and serve.
- Store in an airtight container.