Cookie Pretzel Peanut Bark Recipes

COOKIE PRETZEL PEANUT BARK

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.

PRETZEL AND PEANUT BUTTER BARK

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.

PRETZEL AND PEANUT BUTTER BARK RECIPE

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!

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!

CHOCOLATY PRETZEL-AND-PEANUT COOKIE BARS

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.