Cookie Pretzel Peanut Bark Recipes

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COOKIE PRETZEL PEANUT BARK



Cookie Pretzel Peanut Bark image

When you need a last-minute idea, this four-ingredient recipe fits the bill and brings a pleasant sweet-salty flavor. -Peggy Detjen, Lakeville, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 dozen.

Number Of Ingredients 4

1-1/4 pounds white candy coating, coarsely chopped
3 cups pretzel sticks, broken into pieces
1-1/2 cups dry roasted peanuts
14 Oreo cookies, broken into chunks

Steps:

  • In a microwave, melt candy coating; stir until smooth. Stir in the pretzels, peanuts and cookies. , Drop by tablespoonfuls into miniature paper liners or onto waxed paper. Let stand until set. Store in an airtight container.

Nutrition Facts :

PRETZEL PEANUT BARK



Pretzel Peanut Bark image

Make and share this Pretzel Peanut Bark recipe from Food.com.

Provided by rickoholic83

Categories     Lunch/Snacks

Time 55m

Yield 8 serving(s)

Number Of Ingredients 3

18 (1 ounce) white chocolate baking squares
3 cups pretzel sticks, broken into small pieces but not crushed, then measured
2 cups salted peanuts

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!

CHOCOLATY PRETZEL-AND-PEANUT COOKIE BARS



Chocolaty Pretzel-and-Peanut Cookie Bars image

These cookie bars can be made up to three days ahead and stored in a cool place.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h15m

Yield Makes 20 squares

Number Of Ingredients 6

1 1/4 sticks unsalted butter, melted, plus more for pan
5 1/2 cups salted mini pretzel twists
1/4 cup granulated sugar
1 can (14 ounces) sweetened condensed milk
1 1/3 cups lightly salted cocktail peanuts
6 ounces bittersweet chocolate, preferably 61 percent cacao, coarsely chopped (about 1 cup)

Steps:

  • Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment, leaving a 1-inch overhang on long sides. Butter parchment.
  • Place 4 1/2 cups pretzels in a food processor and pulse until texture resembles coarse cornmeal. Transfer to a bowl and stir in sugar and butter until well combined. Transfer to pan, spreading evenly, and pack down flat with the bottom of a measuring cup. Drizzle condensed milk evenly over crust. Sprinkle evenly with peanuts, chocolate, and remaining 1 cup pretzels, gently pressing them into milk.
  • Bake until chocolate melts and condensed milk bubbles and becomes golden, 20 to 22 minutes. Cool completely in pan on a wire rack, then refrigerate until chocolate is set, about 30 minutes. Run a paring knife between bars and short sides of pan. Using parchment overhangs, transfer to a cutting board. Cut into 20 squares.

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