Chocolate Raisin Prezel Peanut Butter Candy Bark Recipes

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.

PEANUT BUTTER PRETZEL CANDY BARK

Steps:

• Grab an oven tray and line with baking paper. Place dark chocolate in a bowl and pop in the microwave for 15 second intervals, stirring in between, until just melted. Set aside. Then add your peanut butter in a separate bowl and pop into the microwave for about 10 seconds or so until it becomes nice and runny.
• Spread the dark chocolate out onto your prepared tray in a thin layer. Then dollop the peanut butter all over the top and gently swirl using a butter knife.
• Add a layer of pretzels over the top. Finally pop your M&M's all over in any gaps you can find. Refrigerate the bark for at least 2-3 hours or until the chocolate has set and become firm. Then break up the bark into uneven pieces using a knife and devour.

PRETZEL AND PEANUT BUTTER BARK

Steps:

• Combine 1/4 of the milk chocolate wafers and 1/4 of the dark chocolate wafers in a microwave-safe glass or ceramic bowl. Melt chocolate in a microwave in 30-second intervals, stirring after each melting, until chocolate is completely melted and creamy, 1 to 3 minutes.
• Crumble enough pretzels into melted chocolate until mixture is lumpy but not thick. Spread chocolate mixture into the bottom of a baking dish. Refrigerate or freeze until firm, 10 to 15 minutes.
• Place peanut butter in a microwave-safe bowl. Soften peanut butter in microwave until easily spreadable, 30 to 60 seconds. Spread peanut butter over hardened chocolate layer. Refrigerate or freeze until firm, 10 to 15 minutes.
• Combine remaining milk chocolate and dark chocolate wafers in the same microwave-safe bowl. Melt chocolate in a microwave in 30-second intervals, stirring after each melting, until chocolate is completely melted and creamy, 1 to 3 minutes.
• Crumble enough pretzels into melted chocolate until mixture is lumpy but not thick. Spread chocolate mixture over peanut butter layer and top with almonds. Refrigerate or freeze until firm. Break bark into pieces.

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.

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!

CHOCOLATE RAISIN, PREZEL PEANUT BUTTER CANDY BARK!

Steps:

• Butter one 9x13 inch glass baking dish.
• In large microwavable bowl, combine 1 1/3 cups butterscotch chips, chocolate chips and peanut butter.
• Cook on HIGH for 1 minute; stir.
• Heat in 10- to 20-second intervals, stirring until smooth.
• Add the pretzels, nuts and chocolate raisins, stirring well to coat.
• Spread into baking dish.
• Pour the remaining butterscotch chips in a small, heavy-duty plastic bag.
• Heat at additional 10- to 20-second intervals, kneading until smooth.
• Cut a tiny corner from the bag and squeeze, drizzling over the candy.
• Chill candy 1 hour, or until firm.
• Break into pieces.

20 EASY CHOCOLATE CANDIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chocolate candy in 30 minutes or less!

PEANUT RAISIN CLUSTERS

Steps:

• Melt the chocolate in the top of a double boiler set over barely simmering water, stirring frequently. When melted, remove from the heat and mix in the peanuts and raisins. Drop the mixture by the spoonful onto a sheet pan lined with parchment paper or a nonstick baking mat, or pour into a buttered loaf pan lined with plastic wrap. Let set at room temperature until firm and completely cooled. If using a loaf pan, cut up into squares. Store in an airtight container.

CROCKPOT CANDY (CHOCOLATE PEANUT CLUSTERS)

Steps:

• Add both almond barks, chocolate chips, peanut butter, peanuts in a slow cooker (5 or 6 quart).
• Mix to roughly combine everything.
• Cover and cook on Low heat for 1 hour.
• Then, stir everything together.
• Cover and cook again on Low heat for another 30 minutes- 1 hour.
• Stir again until chocolate is fully melted and mixture is smooth.
• Drop candy mixture by spoonfuls onto a few cookie trays, lined with wax paper.
• Optional: Toss some sprinkles on top.
• Allow these chocolate clusters to set and harden at room temperature for about 2 hours. Refrigerating them will obviously speed up the process. Enjoy!

CHOCOLATE PEANUT BARK

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt chocolate until 2/3 are melted. Remove from heat; stir until smooth. Stir in 1/4 cup each Reese's pieces, peanut butter cups and peanuts. Spread into prepared pan; top with remaining ingredients, pressing lightly to adhere (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.