Autumn Spiced Dark Chocolate Pretzel Bark

by Kaitlynn Fenley
Autumn Spiced Dark Chocolate Bark piece centered between other pieces.

This dark chocolate pretzel bark is made with spiced chocolate, and healthy ingredients like chia seeds, gluten-free pretzels, yogurt, and goji berries.

Dark Chocolate Pretzel Bark

I think spiced chocolate bark is always better than store-bought. When you make it at home, you get to control how many ingredients are thrown into the chocolatey mix. I definitely love lots of crunch, salt, and flavor in my sweets. For this recipe, I added autumn spices too. The cinnamon sends the flavor over the top.

I had a little trouble deciding on which chocolate to use, but we went with the Trader Joes Fair Trade Organic 72% Belgian Dark Chocolate Bar. You can totally use whatever chocolate is your favorite, though! I also love Alter Eco Black Out dark chocolate on Amazon.

For the seedy spiced chocolate bark base I mixed salted sunflower seeds, chia seeds, a bit of coconut oil, and autumn spices. For the toppings, I had to use my absolute favorite gluten-free pretzels, my favorite dried berries, and nutritious pumpkin seeds. Honestly, I wanted some color contrast for pictures so the goji berries and pumpkin seeds worked perfectly.

My Recipe for Chocolate Pretzel Bark

It’s best to gather and measure all your ingredients before you start melting the chocolate. I like to break up my pretzels and prep the seedy base first, then I start melting the chocolate. Also, make sure you use a deep enough dish to make the bark. The more shallow the dish, the more thin your bark will be, and that’s no fun.

This recipe is great for the holidays. It’s a super easy dessert for parties and for gifts! I also love how healthy this recipe is. I think people who like to eat healthily tend to fear chocolate, but that’s not unnecessary. Chocolate is a great part of a healthy diet. Dark chocolate can even provide essential minerals like magnesium to your diet.

More Fall Recipes You Should Try


Autumn Spiced Dark Chocolate Bark

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This dark chocolate pretzel bark is made with spiced chocolate, and healthy ingredients like chia seeds, gluten-free pretzels, and goji berries.

  • Author: Kaitlynn Fenley
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 20 Minutes
  • Yield: 12 Servings
  • Category: Dessert
  • Method: Frozen
  • Cuisine: American
  • Diet: Vegan


  • 1/4 Cup Sunflower Seeds
  • 2 Tablespoons Chia Seeds
  • 1/2 Teaspoon Ginger Powder
  • 1 Teaspoon Cinnamon
  • 1 Tablespoon Melted Coconut Oil
  • 1 tablespoon yogurt
  • 3 Bars of Dairy-Free Dark Chocolate
  • 1 Cup Pretzels, Broken Up
  • 1/3 Cup Goji Berries
  • 1/4 Cup Pumpkin Seeds
  • 1 Teaspoon Sea Salt


  1. In a small bowl combine sunflower seeds, chia seeds, ginger, cinnamon, yogurt, and melted coconut oil. 
  2. Line a rectangular baking pan (about 11 x 7 x 2) with parchment paper on all sides
  3. Spread autumn spiced seed mixture into the bottom of the pan, making one thin even layer. 
  4. Measure and prep the topping ingredients. Crush the pretzels and measure out the goji berries and pumpkin seeds. 
  5. Heat a double boiler over medium heat. As you bring the water to a boil, chop your dark chocolate into small pieces.
  6. Once the water is boiling, place the chopped chocolate in the top portion of the double boiler. Use a spatula to stir the chocolate continuously until it melts.
  7. Carefully remove the top bowl and place on a heatproof surface. 
  8. Pour melted chocolate into your baking pan lined with the seed and autumn spice mixture. Gently tap pan on the counter to remove any air bubbles and evenly distribute the chocolate.
  9. Allow the chocolate to cool and set for about 10 minutes. Then, add your pretzels, goji berries, and pumpkin seeds. Gently tap the pan on the counter again to set toppings into the chocolate. Sprinkle with sea salt.
  10. Allow to cool completely, then cut into pieces and enjoy! 


Cooling time: at room temperature this can take up to 6 hours. You can also cool the chocolate bark in the fridge for about 1 hour. 

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Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. We are not liable for any damages caused by your use of this content.

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Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

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