I was looking ahead to a party at a friend’s house and I was on dessert duty. I started off by picking an intricate, multi-step, dessert that plated beautifully and took quite a bit of time. Truthfully, recipes that are long and slow are what my soul needs most days. This time, however, when it came to the ‘everything from scratch’ deal, I wasn’t having it. That meant I needed a dessert that would not only come together simply, but that would also feed a mixed crowd with various dietary needs AND I wanted to feel confident about the plating and presentation as a bonus.
There is something about coarse salt on desserts that makes each bite immensely better. Unless we’re talking about too much salt (which I am certainly guilty of) and then that’s an entirely different story. I know I’m not alone 😉 The thought of crunchy pretzels and rich chocolate came to mind, which is when I came across a Half Baked Harvest dessert recipe that gave me all the inspiration I needed! As someone who is gluten-free, dairy-free, and mostly refined sugar-free, I’m used to adapting. I looked at this picture and quickly thought of AMAZING brands that would allow me to whip this together in SECONDS with DECADENCE…Aw that was a cute rhyme huh? 🙂
Want to know something incredible about this recipe? These ingredients can be substituted easily for standard diet alternatives. However, by using the specific ingredients listed, you can rest assured that this will not only make EVERYONE come back for more, but most importantly that they can be enjoyed by those who eat gluten-free, dairy-free, plant-based, and vegan! All in ONE dessert. With a few simple intentionally purchased products and a few simple steps, this recipe will quickly leave everyone saying, “WHO made these & WHERE can I get that recipe?” It’s up to you if you want to share it, or keep it our little secret! Let’s get baking!
AuthorKaytlyn Helgerson
Line a cookie sheet with parchment paper.
Place the room temperature cookie dough balls in a mixer and beat until it comes together in a large smooth ball.
Between two pieces of parchment paper, roll the dough out into a thin sheet. Trim as needed to make it fit the pan and make a rectangle shape. Repeat if making two flavors.
On top of the dough place the pretzels in a grid to make approx 2x2” cookie squares.
Put the pan in the oven and bake as directed on the package. Note, cookies may need a few extra minutes! Watch to make sure it is cooked through in the center and not “gooey” or they won't cook well. Up to 8-ish additional minutes is expected based on your oven.
Melt chocolate in a bowl until smooth. About 1.5 minutes should do it! Use a spoon, spatula, or decorating bag to drizzle chocolate on top.
When the chocolate is still melted, sprinkle the coarse salt on top to your liking.
Wait until the chocolate has hardened to cut them into squares using the pretzels as a guide. I like using a pizza cutter. Then it’s time to serve and eat!
Ingredients
Directions
Line a cookie sheet with parchment paper.
Place the room temperature cookie dough balls in a mixer and beat until it comes together in a large smooth ball.
Between two pieces of parchment paper, roll the dough out into a thin sheet. Trim as needed to make it fit the pan and make a rectangle shape. Repeat if making two flavors.
On top of the dough place the pretzels in a grid to make approx 2x2” cookie squares.
Put the pan in the oven and bake as directed on the package. Note, cookies may need a few extra minutes! Watch to make sure it is cooked through in the center and not “gooey” or they won't cook well. Up to 8-ish additional minutes is expected based on your oven.
Melt chocolate in a bowl until smooth. About 1.5 minutes should do it! Use a spoon, spatula, or decorating bag to drizzle chocolate on top.
When the chocolate is still melted, sprinkle the coarse salt on top to your liking.
Wait until the chocolate has hardened to cut them into squares using the pretzels as a guide. I like using a pizza cutter. Then it’s time to serve and eat!
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