Pretzel and Peanut Butter Bark

Pretzel and Peanut Butter Bark

luvchocolate

"If you like chocolate, peanut butter, and pretzels, you can't go wrong with this bark; it has just the right amount of salty and sweet. This is my own creation, a modification of a mini-pretzel and peanut butter sandwich dipped in chocolate, created by my daughter. I hope you enjoy! This makes a great gift in holiday bags for Christmas and Easter."
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Ingredients

50 m servings 158 cals
Serving size has been adjusted!
Original recipe yields 30 servings

Nutrition

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Footnotes

  • Cook's Notes:
  • You can substitute peanuts for the almonds.
  • You can use crunchy or smooth peanut butter.
  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the pretzels. The actual amount of the pretzels consumed will vary.

Reviews

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Well, this turned out to be a messy, yet tasty, disaster. I made this exactly as directed except that I used a double boiler for the melting instead of a microwave. The first problem is that the...

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