Peanut Butter Pretzel Bark

By Foodiewife

This easy to make bark is made with white chocolate and peanut butter, and decorated with milk chocolate (you could use dark, if you prefer). If you take a little extra time to place the pretzels in rows, this makes a very stunning candy treat. (Recipe from Rook17.com)

Ingredients

• 26 ounces white chocolate morsels (recommended: Ghirardelli)
• 1/3 cup creamy peanut butter
• 6 ounces milk chocolate morsels (recommended: Ghirardelli)
• 80 mini pretzel twists

Details

Servings 80
Preparation time 30mins
Cooking time 120mins
Adapted from afeastfortheeyes.net

Preparation

Step 1

EQUIPMENT:
Half sheet pan
Parchment paper
Small off-set spatula or rubber scraper
Piping or zip-log bag
Scissors
Toothpick or skewer

Line a baking sheet with parchment paper and set aside.

In a large microwave safe bowl, add white chocolate and peanut butter. Heat at low or medium power in 1-minute increments, stirring each time, until smooth.

Immediately pour into the prepared pan and spread evenly with a silicone spatula or small offset spatula.

Working quickly, pour milk chocolate into a small microwave safe bowl and heat in microwave on low power in 1-minute increments until melted. Immediately transfer to a pastry or zip-lock bag.

Snip a small hole in the tip. Pipe melted chocolate in horizontal lines across the peanut butter mixture. Using a toothpick or bamboo skewer, draw vertical lines from top to bottom through the chocolates to create a marbled pattern.

Arrange pretzels in 10 rows of 8, so that enough room remains around each row and column of pretzels for a knife to pass through.

Cool in the refrigerator for an hour. When chocolate is completely set, pull away the edges of the pan to break the seal. You should be able to invert the pan on a table top and pop the whole bar out.

Use sharp knife to slice the candy into squares.

TIP: You'll want to work quickly, adding the melted milk chocolate, before the peanut butter layer sets. If your room is very cold you may want to keep the pan in the oven on the lowest possible setting (turn oven off once the pan is in) to keep the chocolate warm while your milk chocolate is melting.