Cowboy Bark - cooking recipe

Ingredients

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

Preparation

Line a baking pan with parchment paper.
Roughly chop the Oreos. You want fairly big chunks.
Coarsely chop the almonds and peanuts. I used a small food processor.
Measure out the pretzels. You want everything chopped and measured before you melt the chocolate.
Coarsely chop the chocolate or break into small chunks.
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.
Pour chocolate onto parchment, and smooth into a large rectangle with a spatula, around 10x15-inches and 1/8-inch thick.
Immediately sprinkle evenly with pretzels and Oreos, then toffee, peanuts, almonds, and sea salt to taste and press in lightly.
Let it set for 1 hour at room temperarure or 30 minutes in the freezer.
Break into pieces.
It will keep for weeks in an airtight container.