Lemon Pretzel and Gochugaru White Chocolate Bark [Vegan]

This treat takes less than 10 minutes to make and is everything sweet, salty, and spicy. Crunchy pretzels are combined with white chocolate, then sprinkled with lemon zest and gochugaru, a Korean chili powder. One bite and you’ll be wanting more!

Contents

Lemon Pretzel and Gochugaru White Chocolate Bark [Vegan]Ingredients You Need for Lemon Pretzel and Gochugaru White Chocolate Bark [Vegan]How to Prepare Lemon Pretzel and Gochugaru White Chocolate Bark [Vegan]Lemon Pretzel and Gochugaru White Chocolate Bark [Vegan]

Lemon Pretzel and Gochugaru White Chocolate Bark [Vegan]

Ingredients You Need for Lemon Pretzel and Gochugaru White Chocolate Bark [Vegan]

2 1/2 cups vegan white chocolate chips (about 18 ounces)
1 1/2 tablespoons vegetable shortening
2 cups pretzels, crushed
2 tablespoons gochugaru, and more for sprinkling
Zest of lemon
1/2 teaspoon salt

How to Prepare Lemon Pretzel and Gochugaru White Chocolate Bark [Vegan]

In microwave-safe bowl add 2 cups of white chocolate chips and 1 tablespoon shortening. Melt chocolate on half power for one minute and stir. If not completely melted, microwave on half power in 30-second increments until completely melted.
Remove from microwave and mix in 2 cups crushed pretzels to evenly coat. Working quickly, spread over wax paper (or parchment paper) in thin, even layer.
Sprinkle gochugaru (2 tablespoons) over melted chocolate.
Again, in microwave safe bowl add 1/2 cup white chocolate and 1/2 tablespoon shortening. Melt chocolate as before on half power until completely melted. Drizzle over gochugaru layer using spoon in back and forth motion.
Zest lemon generously on top and sprinkle with sea salt (and more gochugaru if preferable).
Refrigerate for at least 30 minutes and break apart and serve.