Five Minute Peanut Butter Chocolate Pretzel Bark Wine & Glue
Step 1: Line a baking sheet with parchment paper. Set aside. Use a knife to chop the peanut butter cups into smaller pieces. Then break the pretzels in smaller pieces as well. Step 2: Place the chocolate in a microwave-safe bowl and microwave in 30 second increments until melted, stirring to prevent overheating.
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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.
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Instructions. Grab an oven tray and line with baking paper. Place dark chocolate in a bowl and pop in the microwave for 15 second intervals, stirring in between, until just melted. Set aside. Then add your peanut butter in a separate bowl and pop into the microwave for about 10 seconds or so until it becomes nice and runny.
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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.
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Heat the water to bowling with the chocolate chips in the mixing bowl, stirring constantly, until smooth. Place waxed paper on a baking sheet. Spread half of the chocolate onto the baking sheet. Top with the peanut butter mixture and pretzels followed by the other half of the chocolate. Chill in the refrigerator.
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Add chocolate and coconut oil to a microwave-safe bowl. Microwave in 30 second intervals, stirring in between, until melted. Then pour into the lined dish. 2. Place pretzels and peanuts evenly across the top of the chocolate. Gently press in so they harden with the chocolate. Sprinkle it with flaky salt, if desired. 3.
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working quickly, spread the melted chocolate over the parchment paper. before it begins to dry, place pretzels all over the surface of the chocolate. place the baking sheet in a cool place to allow the chocolate to harden. meanwhile, place some peanut butter in a microwave-safe bowl and heat for approx 20-30 seconds or until smooth and pourable.
white chocolate peanut butter pretzel bark on a plate
Crush pretzels just a little bit. Gather peanut butter, butter, caramel bits, and chocolate chips. Line a baking sheet with parchment paper or greased aluminum foil. Melt chocolate chips in the microwave. It's easy to do. Just melt them in 30 second intervals, at half power, stirring after each interval.
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Drizzle the peanut butter evenly over the yogurt, making a swirl with a toothpick or knife. Finally, add in your pretzels (I add them in whole!) and freeze for a minimum of 8 hours, or overnight, until solid. Once frozen, use your hands or a rolling pin to break the bark into smaller pieces.
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Stir and heat on 30 second increments until completely melted and smooth. Immediately spread the chocolate onto the pan into a large rectangle, about 1/4" thick. Pour the melted peanut butter chips over the top of the chocolate, and using a spatula, swirl the two together. Working quickly, sprinkle on the pretzels, peanuts and peanut butter.
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Microwave on high (100%) for 1 minute, stir, and microwave on high for 1 minute more. 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.
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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.
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Once chocolate is melted, take off heat and mix in peanut butter. Pour mixture onto parchment lined baking sheet. If adding a second swirled white or dark chocolate, pour over and swirl in to a pattern with a knife. Sprinkle pretzels over top and put in the freezer to harden for 15 minutes.
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While the milk chocolate is still hot, spread evenly on a silpat baking sheet or piece of parchment paper. Layer your melted peanut butter chips on top of the milk chocolate and slowly mix the two chocolates together. Top with the crushed protein pretzels. Place in the refrigerator for 20 minutes or until completely hardened.
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In a separate small bowl, melt the peanut butter chips with the oil in the microwave in short 30-45 second bursts stirring after each. Or melt on the stove top using a double boiler. Spoon into a small piping bag or into a ziplock bag and cut off the bottom edge.
Pretzel Peanut White Chocolate Bark Dessert Recipe A quick and easy
How to Make Peanut Butter Pretzel Bark. Line a baking sheet with parchment paper and set aside. Over low heat melt together 1 (12 oz) bag white chocolate chips and 1/4 cup creamy peanut butter, stirring frequently. Once smooth and melted, stir in 1/2 cup peanuts and 3/4 cup crushed pretzels. Pour mixture onto parchment paper and spread into an.
