- 1/2 (12 ounce) package milk chocolate candy wafers, divided
- 1/2 (12 ounce) package dark chocolate candy wafers, divided
- 1 (12 ounce) bag square-shaped pretzels, divided, or as needed
- 1/2 (16 ounce) jar peanut butter, divided
- 1/2 cup roasted slivered almonds, or to taste (optional)
- 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.
- 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.
- 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.
- 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.
- 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.
04/16/2018
recipepes.com
Pretzel and Peanut Butter Bark, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
