Pretzel And Peanut Butter Bark Recipes

PEANUT BUTTER PRETZEL BARK

Steps:

• Spray an 8x8-inch pan with cooking spray.
• Cover with waxed paper.
• Spray the paper with cooking spray and set aside.
• Set the oven to warm.
• Melt the chocolate chips in an oven proof bowl in the microwave, stirring often until smooth and "drippy"
• Place in the oven to keep warm.
• Melt 1 cup of the white chocolate chips in the microwave, stirring often until smooth.
• Place in the oven to keep warm.
• Melt the 1/4 cup peanut butter with the remaining cup of white chocolate, stirring to blend.
• Place in the oven to keep warm.
• Spread the chocolate mixture evenly over the waxed paper.
• Sprinkle with 1 1/2 cups of the pretzels.
• Drizzle the white chocolate over the top.
• Drizzle the peanut butter mixture over that and used a knife to swirl the mixtures together gently.
• Sprinkle the remaining pretzels over the top and press lightly.
• Chill until the chocolate has hardened.
• Break in pieces to serve.

PEANUT BUTTER PRETZEL BARK RECIPE - (3.8/5)

Steps:

• 1.Spray an 8x8-inch pan with cooking spray. 2.Cover with waxed paper. 3.Spray the paper with cooking spray and set aside. 4.Set the oven to warm. 5.Melt the chocolate chips in an oven proof bowl in the microwave, stirring often until smooth and "drippy" 6.Place in the oven to keep warm. 7.Melt 1 cup of the white chocolate chips in the microwave, stirring often until smooth. 8.Place in the oven to keep warm. 9.Melt the ¼ cup peanut butter with the remaining cup of white chocolate, stirring to blend. 10.Place in the oven to keep warm. 11.Spread the chocolate mixture evenly over the waxed paper. 12.Sprinkle with 1½ cups of the pretzels. 13.Drizzle the white chocolate over the top. 14.Drizzle the peanut butter mixture over that and used a knife to swirl the mixtures together gently. 15.Sprinkle the remaining pretzels over the top and press lightly. 16.Chill until the chocolate has hardened. 17.Break in pieces to serve.

PRETZEL PEANUT BARK

Steps:

• Line a rimmed cookie sheet with parchment or waxed paper.
• Melt the chocolate in a double boiler over simmering water until smooth.
• (You can also melt in the microwave in a 2 quart glass dish. Microwave on high for 1 minute and stir. Microwave on high for 1 minute more and stir. If necessary, microwave on high for 10 seconds more and stir until the chocolate is melted and smooth.).
• Stir in the pretzel pieces and peanuts. (Stir well with a flexible spatula.).
• Spoon onto the prepared cookie sheet, spreading the mixture out so that ingredients are relatively evenly distributed.
• Allow for the chocolate to cool for several hours or refrigerate for about 45 minutes, until firm.
• Break the bark into irregular pieces, like peanut brittle.
• Enjoy!

PRETZEL AND PEANUT BUTTER BARK RECIPE

Steps:

• Combine ¼ of the milk chocolate wafers and ¼ of the dark chocolate wafers in a microwave-safe glass or ceramic bowl.
• Melt the chocolate in a microwave in 30-second intervals, stirring after each melting, for 1 to 3 minutes, until the chocolate is completely melted.
• Crumble enough pretzels into the melted chocolate until the mixture is lumpy but not thick.
• Spread the chocolate mixture into the bottom of a baking dish.
• Refrigerate or freeze for 10 to 15 minutes until firm.
• Place the peanut butter in a microwave-safe bowl.
• Soften the peanut butter in the microwave for 30 to 60 seconds until easily spreadable.
• Spread peanut butter over hardened chocolate layer.
• Refrigerate or freeze for 10 to 15 minutes until firm.
• Combine the remaining milk chocolate and dark chocolate wafers in the same microwave-safe bowl.
• Melt the chocolate in a microwave in 30-second intervals, stirring after each melting, for 1 to 3 minutes until the chocolate is completely melted.
• Crumble enough pretzels into the melted chocolate until mixture is lumpy but not thick.
• Spread the chocolate mixture over the peanut butter layer and top with almonds.
• Refrigerate or freeze until firm.
• Break bark into pieces, serve, and enjoy!

PEANUT BUTTER CHOCOLATE BARK

Steps:

• Grease a baking sheet and line with parchment paper.
• Mix white chocolate chips and peanut butter together in a microwave-safe bowl; heat in microwave until half-melted, 30 seconds to 1 minutes. Stir.
• Place semi-sweet chocolate chips in a microwave-safe bowl; heat in microwave until half-melted, 15 to 30 seconds. Stir vanilla extract into half-melted semi-sweet chocolate.
• Spread peanut butter mixture onto the prepared baking sheet. Evenly distribute melted semi-sweet chocolate over peanut butter mixture. Using the tip of a sharp knife, drag semi-sweet chocolate through peanut butter mixture making a marble-pattern.
• Refrigerate until set, 30 minutes to 2 hours. Cut into pieces and store in an air-tight container.