Cowboy Bark

• 16 ounces dark chocolate
• 1/2 cup small pretzels
• 10 oreo chocolate cream-filled chocolate sandwich cookies, roughly chopped
• 1/2 cup toffee pieces (like Heath toffee bits)
• 1/2 cup peanuts, coarsely chopped
• 1/2 cup almonds, coarsely chopped
• sea salt, to taste

1. Line a baking pan with parchment paper.
2. Roughly chop the Oreos. You want fairly big chunks.
3. Coarsely chop the almonds and peanuts. I used a small food processor.
4. Measure out the pretzels. You want everything chopped and measured before you melt the chocolate.
5. Coarsely chop the chocolate or break into small chunks.
6. Put chocolate into a microwave safe bowl, place in microwave oven, and heat on high to melt, about 2 to 3 minutes. Stop every 15 seconds to check and stir until mixture can be stirred smooth. Be careful not to scorch it. You can also use a double-boiler instead of the microwave.
7. Pour chocolate onto parchment, and smooth into a large rectangle with a spatula, around 10x15-inches and 1/8-inch thick.
8. Immediately sprinkle evenly with pretzels and Oreos, then toffee, peanuts, almonds, and sea salt to taste and press in lightly.
9. Let it set for 1 hour at room temperarure or 30 minutes in the freezer.
10. Break into pieces.
11. It will keep for weeks in an airtight container.

chocolate, pretzels, oreo chocolate cream, toffee, peanuts, almonds, salt

Taken from www.food.com/recipe/cowboy-bark-520377 (may not work)