PEANUT BUTTER PRETZEL CANDY BARK
Dark chocolate drizzled with peanut butter, pretzels and M&M candy!
Provided by Jessica Holmes
Categories Dessert
Time 2h30m
Number Of Ingredients 4
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.
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.
Nutrition Facts : ServingSize 1 g, Calories 203 kcal, Carbohydrate 24.7 g, Protein 3.5 g, Fat 10.3 g, SaturatedFat 6 g, Cholesterol 6 mg, Sodium 164 mg, Fiber 1 g, Sugar 16.1 g
PRETZEL AND PEANUT BUTTER BARK RECIPE
Whip up our luscious peanut butter bark for your next snack! It's loaded with crunchy pretzels and chocolate wafers for a more flavorful treat.
Provided by Serenity Spencer
Categories Candy
Time 50m
Yield 30
Number Of Ingredients 5
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!
Nutrition Facts : ServingSize 30.00 Piece, Sugar 0.00
NO-BAKE PEANUT BUTTER, CHOCOLATE AND PRETZEL BARS
Steps:
- Line an 8- or 9- inch square baking pan with foil.
- Melt 8 tablespoons of the butter and add to a large bowl. Add the graham cracker crumbs, sugar, vanilla and 1 cup of peanut butter and stir until well combined. Transfer the peanut butter mixture to the prepared baking pan and smooth with an offset spatula to create an even layer.
- Combine the chocolate chips, the remaining 4 tablespoons butter and the remaining tablespoon peanut butter in a medium microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted. Alternatively, this can be done over a double boiler. Pour the chocolate mixture over the peanut butter and smooth with an offset spatula. Arrange the pretzel sticks on the surface of the chocolate, pressing them lightly to adhere. Refrigerate until hardened, about 1 1/2 hours. Cut into squares to serve.
PEANUT BUTTER PRETZEL BITES
This recipe for peanut butter pretzel bites is quite good.
Provided by Casandra VanHoose
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 25m
Yield 50
Number Of Ingredients 7
Steps:
- Line a baking sheet with waxed paper.
- Combine peanut butter and butter in a large bowl; beat with an electric mixer until combined. Add brown sugar and 1/2 powdered sugar and mix until well combined. Roll batter into 50 small balls, mixing in a bit more powdered sugar if batter sticks to your hands.
- Sandwich each ball between 2 pretzels and place on the prepared baking sheet. Place in the freezer.
- Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
- Remove pretzel bites from the freezer. Dip each one halfway into melted chocolate and return to the waxed paper until chocolate has hardened.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 31.4 g, Cholesterol 1.2 mg, Fat 5.1 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 1.7 g, Sodium 542.8 mg, Sugar 6.7 g
PEANUT-BUTTER PRETZEL CANDY
Turn leftover farm-stand pretzels into simple candies. Peanut butter helps the crumbled pretzels stick together, and melted chocolate is the finishing touch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Stir together peanut butter, sugar, and butter. Stir in crushed pretzels. Form into 1-inch balls. Freeze for 30 minutes. Dip in melted chocolate. Refrigerate until set.
PEANUT PRETZEL TOFFEE BARK
My toffee has been a traditional must-make treat for my family and friends for over 40 years. My Dad taught me to make great fudge from scratch but my toffee was his favorite candy and each time I make it, I think of him. -Barbara Estabrook, Rhinelander, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/2 pounds.
Number Of Ingredients 8
Steps:
- Line bottom of a greased 9-in. square baking pan with foil; grease foil with 2 teaspoons butter. Sprinkle peanuts and pretzels onto foil. , In a large heavy saucepan, combine sugar, water, honey and remaining butter; bring to a boil over medium-high heat, stirring constantly. Cook 4 minutes without stirring. Stirring constantly, cook 2-3 minutes longer or until mixture is caramel-colored (a candy thermometer should read 300° for hard-crack stage). Remove from heat. Immediately pour over peanuts and pretzels., Sprinkle with chocolate chips; let stand until chocolate begins to melt. Spread evenly. If desired, sprinkle with salt. Cool 15 minutes at room temperature. Refrigerate until set, about 30 minutes., Break toffee into pieces. Store between layers of waxed paper in an airtight container.
Nutrition Facts : Calories 169 calories, Fat 12g fat (7g saturated fat), Cholesterol 21mg cholesterol, Sodium 92mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
PEANUT BUTTER PRETZEL BARK RECIPE - (3.8/5)
Provided by Okcoja
Number Of Ingredients 4
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 BARK
Make and share this Pretzel Bark recipe from Food.com.
Provided by just_ask_josie
Categories Dessert
Time 10m
Yield 2 pounds, 8-9 serving(s)
Number Of Ingredients 5
Steps:
- Pour chocolate and peanut butter chips in large bowl and microwave until smooth (2-3 minute will appear lumpy-DO NO OVERCOOK).
- Stir chips mix and add peanut butter, pretzels and peanuts.
- Mix together well and spread on wax paper (best if on a cookie sheet with extra room to lift off sheet).
- Refrigerate until hard (about 1 hr).
- Break into chunks
- Keep refrigerated.
Nutrition Facts : Calories 593.4, Fat 35.3, SaturatedFat 18.8, Cholesterol 9.9, Sodium 170.8, Carbohydrate 59.5, Fiber 1.9, Sugar 56.3, Protein 11.7
PRETZEL AND PEANUT BUTTER BARK
If you like chocolate, peanut butter, and pretzels, you can't go wrong with this bark; it has just the right amount of salty and sweet. This is my own creation, a modification of a mini-pretzel and peanut butter sandwich dipped in chocolate, created by my daughter. I hope you enjoy! This makes a great gift in holiday bags for Christmas and Easter.
Provided by luvchocolate
Categories Chocolate Candy
Time 50m
Yield 30
Number Of Ingredients 5
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.
Nutrition Facts : Calories 158.5 calories, Carbohydrate 16.9 g, Cholesterol 1.3 mg, Fat 9 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 3.6 g, Sodium 230.6 mg, Sugar 3.6 g
PRETZEL PEANUT BARK
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
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!
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4.8/5 (5)Total Time 20 minsCategory DessertCalories 89 per serving
- In a glass bowl, add melting wafers and peanut butter. Microwave in 30 second increments, stirring until melted. Alternatively, melt using a double boiler on the stove top.
- Pour mixture onto parchment paper. Using a spatula, spread chocolate into a thin, even layer. Your bark should be about 1/4" thick and make about a 10 to 12 inch circle with no holes.
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