Ingredients
Scale
- 12 ounces semi-sweet chocolate chips
- 1/2 cup creamy peanut butter
- 2 cups mini pretzels
- 1/4 cup powdered sugar
- 1/4 cup coarsely chopped peanuts (optional)
- 1 teaspoon sea salt flakes (optional)
Instructions
- Line a baking sheet with parchment paper. This will prevent the bark from sticking and make it easy to remove later.
- Melt the chocolate chips in a double boiler or in the microwave in 30-second intervals, stirring in between, until smooth. Be careful not to overheat the chocolate.
- Stir in the peanut butter until fully combined and smooth. The peanut butter should be evenly distributed throughout the melted chocolate.
- Spread the chocolate-peanut butter mixture evenly onto the prepared baking sheet. Use a spatula to create a thin, even layer.
- Sprinkle the mini pretzels, powdered sugar, and chopped peanuts (if using) over the chocolate mixture. Gently press the pretzels and peanuts into the chocolate.
- Sprinkle sea salt flakes (if using) evenly over the bark. This adds a nice salty contrast to the sweetness.
- Refrigerate for at least 15 minutes, or until the bark is firm and set. This will ensure the chocolate is solid and easy to break.
- Break the bark into pieces and serve. Store in an airtight container in the refrigerator for best results.
Notes
For a smoother bark, use high-quality chocolate chips. You can substitute white chocolate or dark chocolate for the semi-sweet chocolate. Feel free to add other toppings like M&Ms, sprinkles, or chopped nuts. Store the peanut butter pretzel bark in an airtight container in the refrigerator for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 220
- Sugar: 15g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg