Pretzel And Peanut Butter Bark Recipes

Steps:

• In a medium bowl, add the melted butter, pretzel crumbs, confectioners' sugar and 1 cup of the peanut butter and stir together until well combined. Press the mixture evenly into the bottom of an ungreased 9-by-13-by-2-inch baking dish. Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth; two intervals should be enough. Mix to blend, then spread over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting into squares.

Steps:

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

Steps:

• Line an 8- or 9- inch square baking pan with foil.
• Melt 8 tablespoons of the butter and add to a large bowl. Add the graham cracker crumbs, sugar, vanilla and 1 cup of peanut butter and stir until well combined. Transfer the peanut butter mixture to the prepared baking pan and smooth with an offset spatula to create an even layer.
• Combine the chocolate chips, the remaining 4 tablespoons butter and the remaining tablespoon peanut butter in a medium microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted. Alternatively, this can be done over a double boiler. Pour the chocolate mixture over the peanut butter and smooth with an offset spatula. Arrange the pretzel sticks on the surface of the chocolate, pressing them lightly to adhere. Refrigerate until hardened, about 1 1/2 hours. Cut into squares to serve.

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!

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:

• 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.

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.

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.