Pretzel And Peanut Butter Bark Food

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.

NO-BAKE CHOCOLATE-PRETZEL-PEANUT BUTTER SQUARES

Steps:

• In a medium bowl, add the melted butter, pretzel crumbs, confectioners' sugar and 1 cup of the peanut butter and stir together until well combined. Press the mixture evenly into the bottom of an ungreased 9-by-13-by-2-inch baking dish. Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth; two intervals should be enough. Mix to blend, then spread over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting into squares.

PRETZEL BARK

Steps:

• Stir pretzels and nuts into chocolate; spread onto waxed paper-covered baking sheet.
• Refrigerate 1 hour or until firm.
• Break into pieces.

PEANUT PRETZEL TOFFEE BARK

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.

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.

SALTED CARAMEL PRETZEL BARK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 11x17-inch baking sheet with aluminum foil or parchment paper.
• Spread pretzels onto the prepared baking sheet.
• Combine butter and brown sugar in a saucepan over medium-low heat; cook and stir until sugar is dissolved and mixture is thickened, 5 to 8 minutes. Pour mixture over pretzels.
• Bake in the preheated oven for 5 minutes. Sprinkle chocolate chips over pretzel mixture. Bake for 1 minute more. Stir mixture to evenly spread chocolate over pretzels. Lightly sprinkle salt over pretzels. Cool until set, 2 to 3 hours. 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!

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.

PEANUT-BUTTER PRETZEL CANDY

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.