Pretzel Bark Candy Food

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 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.

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!

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.

IMA NEED A MOMENT PRETZEL BARK

Steps:

• 1. Line a baking sheet with a medium Silpat and place pretzels in rows, in a single layer. (You could use waxed paper or foil if you don't have a Silpat... get a Silpat!!)
• 2. Evenly distribute the peanut butter chips over the pretzels.
• 3. In a medium saucepan, on med-low heat, melt the butter with the brown sugar and sea salt. Bring to a hard boil over medium heat, then boil, stirring often, 2 1/2 minutes.
• 4. Turn off heat and quickly stir in cream (caramel will bubble up, so be sure to use a long-handled wooden spoon).
• 5. Remove from heat and pour caramel evenly over the top of the pretzels and peanut butter chips, working as quickly as you can work safely. You can't move the caramel once it's in place, but it's ok if there are small bare patches -- it doesn't have to be perfect :)
• 6. Immediately sprinkle the chocolate chips all across the top, as evenly as you can. Allow to rest a few minutes (5-10), so the chocolate can melt. (If the caramel has cooled too much to melt the chocolate completely, it's ok to put the baking sheet in the oven for a few minutes to help melt the chocolate.) Then just proceed...
• 7. Carefully spread the melted chocolate chips over the top with a spreading knife until smooth (no chip-shape showing), without disturbing the caramel layer.
• 8. Lightly dust with Kosher salt -- use as much or as little as you like.
• 9. Let cool on the counter top for half an hour, to allow the caramel to firm up and ingredients to set, and then refrigerate for at least two hours. When the caramel is firm, remove bark from the frig and break into pieces.
• 10. Devour -- the hardest part of this recipe is NOT eating it all!
• 11. NOTES: this recipe doubles easily: follow the same method, just boil the caramel mixture 3 minutes. The candy is also delicious without the peanut butter baking chips. Just skip this step. I use Silk Soy Creamer in place of cream. ** We're gluten intolerant, so I use VitaSpelt brand Original pretzels -- they're awesome!

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.

NUT AND PRETZEL BARK

Steps:

• Line 13x9 pan with enough foil to overhang long sides by 2''.
• In large microwave-safe bowl, microwave semisweet chocolate chips on high 1-2 minutes or until melted.
• Stir in pretzels and nuts.
• Spread in pan.
• In small microwave-safe bowl, microwave the white chips until melted.
• Transfer to plastic food storage bag; snip tiny hole from 1 corner.
• Pipe over bark in pan.
• Sprinkle with nonpareils.
• Chill 1 hour or until firm.
• Using foil, lift bark from pan;discard foil.
• Break into pieces and keep chilled.
• I suppose you can add anything you'd like.M&M's, Crushed Heath Bars, marshmallows, etc. Add to the chocolate what your heart desires.

PRETZEL STRAWBERRY 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 pieces are melted. Remove from heat; stir until smooth. Stir in 1 cup pretzels. Spread into prepared pan; top with strawberries and remaining pretzels (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.