Chocolate Raisin Prezel Peanut Butter Candy Bark Recipes

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.

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!

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.

PRETZEL BARK CANDY

Steps:

• Line a 15x10x1-in. pan with foil. In a large microwave-safe bowl, melt candy coatings and peanut butter; stir until smooth. Stir in pretzels. , Spread into prepared pan. Refrigerate until firm. Break into pieces.

CANDY CORN BARK

Steps:

• Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
• Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.