Peanut Pretzel Toffee Bark Recipes

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.

PEANUT BUTTER PRETZEL BARK RECIPE - (3.8/5)

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.

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.

CHOCOLATE PEANUT PRETZEL TOFFEE BARS

Steps:

• Preheat oven to 325 degrees. Line a 9 x 13 inch baking pan with foil, extending the foil over edges of pan. Grease foil and set pan aside.
• Melt 1 cup of the butter in a microwave safe bowl. Add the crushed pretzels and granulated sugar. Press the mixture firmly and evenly onto the bottom of the prepared pan.
• In a medium saucepan combine the remaining 1/2 cup butter, cream and brown sugar. Cook and stir over medium-low heat until butter is melted and brown sugar is dissolved. Stir in the caramel and cook, stirring frequently, until caramels are melted and mixture is smooth. Stir in peanuts.
• Quickly pour caramel mixture over crust, spreading evenly. Sprinkle with chocolate chips and toffee pieces.
• Bake for about 25 minutes, or until edges are bubbly and lightly browned. Cool in pan on a wire rack. Using the edges of the foil, lift uncut bars out of pan and cut into squares.

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 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!

BUTTER TOFFEE PRETZELS

Steps:

• Preheat oven to 200° degrees F. Lightly grease a large roasting pan with cooking spray; I use a disposable one for easy cleanup. Add the pretzels to the roasting pan; set aside.
• In a medium saucepan, add the brown sugar, cubed butter, and corn syrup and bring to a boil over medium heat. Boil for 5 minutes, stirring constantly. Remove from the heat and whisk in the vanilla extract and baking soda; the toffee will bubble violently - this is normal.
• Pour the hot toffee mixture evenly over the pretzels; sprinkle half of the bag of toffee bits over the pretzel mixture, too. Toss the pretzels to coat evenly in the toffee mixture and toffee bits.
• Bake for 1 hour, stirring every 15 minutes to ensure the hot toffee mixture evenly coats the pretzels. Once baked, spread the pretzel mixture onto a wax paper-lined countertop and immediately sprinkle with the remaining toffee bits. Allow the pretzels to set and harden, about 1 hour, before breaking into smaller clusters and packaging.