I am slightly obsessed with chocolate covered pretzels. They became my US airport treat, purchasing a pack when I flew home from America, and usually finishing the bag before touching down on UK soil. However, this habit had to stop when I started flying more regularly, and it no longer became a treat!
对于一个festive version, I’d add chopped pistachios and dried cranberries, and break it up to serve with coffee when friends come over in the Christmas season or bag it up and tie with a beautiful ribbon to give as a gift to hosts, family and friends.
MAKES 10 SERVINGS
100克（31/2oz / 1杯）去壳开心果，切碎
50g (2oz/1 cup) salted pretzels, lightly crushed
Melt the chopped dark (plain) chocolate in a bain marie or a heatproof bowl set over a pan of barely simmering water, ensuring the base of the bowl does not touch the water.
Melt the chopped white chocolate using the same method as before. Once melted, drizzle it over the surface of the dark chocolate bark.
You can find more of recipes from Cook Eat Run in Runner’s World Mag this month, andpre-order the book (out on December 26th!)