3cupssemi-sweet chocolate melts, or milk chocolate
2cupswhite chocolate melts
about 10 salted pretzels, crushed
1/2cupsalted pistachio halves
Prepare a pan for the bark: line a 13x9-inch brownie pan or similar sized pan with parchment paper.
Melt the chocolate in separate bowls using a microwave or double-boiler. Stir frequently to avoid burning the chocolate; stir until smooth.
Sprinkle crushed pretzels onto the bottom of the pan. Pour melted dark chocolate over the top and use a spatula to spread the chocolate to the edges. Immediately, spoon the white chocolate on top. Using a knife, swirl the two chocolates together.
Sprinkle the toppings over the bark randomly, pressing the strawberries into the chocolate gently to ensure it stays in place. Place chocolate into the refrigerator for about an hour or until completely set.
Remove bark from refrigerator and using a sharp knife, chop into smaller pieces. Keep chocolate bark stored at room temperature in an air-tight container.