Pretzel Bark 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

Steps:

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

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.

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!

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.

MINT-CHOCOLATE BARK WITH PRETZELS

Steps:

• Use 2 glass bowls set over 2 saucepans of boiling water, making sure that the water doesn't touch the bottoms of the bowls. Melt the dark and milk chocolates in 1 bowl and the white in the other. Stir both until smooth, then add the mint essence to the melted dark and milk chocolate.
• Line a baking tray with baking parchment. First, pour a little of the dark and milk chocolate onto the paper, spaced apart, then pour the white chocolate on top. Using a knife, swirl the chocolates together to create a marbled effect. Arrange the pretzels on top of the chocolate and leave to harden. Break into pieces and serve. Will keep for 1 week in an airtight container.

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.