- Line a half-sheet pan with a Silpat or a piece of parchment paper.
- Spread tempered chocolate evenly around the pan, until about 1/8-inch thick. Sprinkle evenly with miniature pretzels, candy corn, and a generous amount of flaky sea salt, if using.
- Allow chocolate to set completely. Break up into 2- to 3-inch pieces, and store in an airtight container in a cool, dry place or in the freezer.
- Desserts, Candy
- North American
- About 1 pound chocolate bark