Recipes
Chocolate Pretzel Bar

Chocolate Pretzel Bar

From: Pastry chef Megan Williams, Etch, Nashville. Yield: 12 servings.
 
Pretzel Crust:
105 grams pretzels
95 grams all purpose flour
120 grams butter
60 grams brown sugar
¾ teaspoon salt
½ teaspoon baking soda
 
Crunch Layer:
105 grams milk chocolate
315 grams Cacao Barry Cara Crakine
 
Chocolate Gan

Register to view the full article

Register for Access!

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish