Peanut Butter Pretzel Bark Recipe 385

Steps:

• Line a 13x9-in. baking pan with foil, letting ends extend up sides. Set aside 1-1/2 cups pretzels for topping. Pulse remaining pretzels in a food processor until fine crumbs form. In a large bowl, mix butter, peanut butter, confectioners' sugar and pretzel crumbs., Press into prepared pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over peanut butter layer. Break reserved pretzels and sprinkle over top; press down gently. Refrigerate, covered, until set, about 1 hour. Lifting with foil, remove from pan. Cut into 48 bars.

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.

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.

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!