Hi again, y’all! Marye from Restless Chipotle here to share a quick and easy candy recipe that’s just perfect for holiday giving. I don’t know about your family, but mine all have a sweet tooth the size of one of those prehistoric sabertooth tiger’s. Maybe bigger. Especially around the holidays we all let down our guards a little and enjoy treats more than usual.
One thing I like to make is candy. It’s one of those things that people just don’t make much anymore — when’s the last time someone you know had a taffy pull?
See what I mean?
All of that changes around the holidays. Everyone digs out their family recipes for fudge, peanut brittle, and pralines and makes pounds of sugary sweets. The sugar companies absolutely love us.
The thing is that candy can be persnickety. If it’s too humid, too hot, too cold, or you’re not holding your mouth right you can end up with a sticky mess. That’s why I like microwave candies. They are quick, and easy plus every bit as good as the more complex kinds. This peanut butter pretzel bark is so easy that your older elementary kids can make it. You have to have three microwave and oven safe bowls. I used my French Onion Soup bowls — you know, the crockery kind with handles? After you’ve melted the chocolate in the microwave you keep it in a warm oven so that it doesn’t harden up. You don’t want to put a bowl in there and have it explode everywhere. It’s a mess to clean up and more importantly…
It’s a waste of good chocolate.
Give this a try and let me know what you think. Ours disappeared really fast!
Peanut Butter Pretzel Bark
Ingredients
- 2 cups milk or semi-sweet chocolate chips
- 2 cups white chocolate chips divided use
- 1/4 cup creamy peanut butter
- 2 cups coarsely broken pretzel twists.
Instructions
- 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.
Nutrition
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Hi
This is so delicious!!! I took it to a friend’s as a hostess gift and she loved it so much she looked up the recipe herself! What might be helpful is for the recipe to also list the ingredients by weight, because it’s hard to know what number of blocks (which are by weight) to buy.
But aside from that – thank you!!!
Could I use dark chocolate chips instead of milk chocolate?
I would think you could easily use dark chocolate chips.
Everyone loved the flavours but wondered why you said to use an 8×8 pan? It turned out much too thick. We jokingly referred to it as “brick” instead of bark. Happy New Year to all!
This was soooo good!