Description
Hey friends! Some days, you just need a simple treat that hits all the right notes—sweet, salty, crunchy, and creamy. This Peanut Butter Pretzel Bark is my go-to snack for last-minute potlucks, movie nights, or those “I-deserve-this” moments. With just three ingredients and zero oven time, it’s a showstopper that’s surprisingly easy to make.
Ingredients
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2 cups mini pretzels, roughly broken
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1 cup semi-sweet or milk chocolate chips, melted
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½ cup creamy peanut butter, melted
Instructions
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Prep your pan
Line a baking sheet (9×13 inch works well) with parchment paper. This prevents sticking and makes cleanup a breeze. -
Layer the pretzels
Scatter the broken pretzels evenly across the sheet in a single layer. Some overlap is fine, but aim for a mostly flat base. -
Add chocolate
Melt chocolate chips in a microwave-safe bowl in 30-second bursts, stirring each time until smooth. Pour over the pretzels and gently spread to cover, leaving a few pretzel bits peeking out for a rustic look. -
Swirl in peanut butter
Melt the peanut butter in 15-second intervals until runny. Drop spoonfuls over the chocolate layer, then swirl lightly with a toothpick or knife to create marbled veins. -
Chill
Place the sheet in the fridge for 30–45 minutes or until firm to the touch. -
Break into pieces
Lift the bark from the parchment and break into rustic shards. Store in an airtight container at room temperature or in the fridge.
Notes
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Chocolate seized? Ensure bowls and utensils are completely dry. Stir in a teaspoon of neutral oil if needed.
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Chunky peanut butter? Works fine but may be slightly harder to swirl smoothly.
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Soft bark? Chill a bit longer; humidity can affect setting.
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Creative twists:
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Sprinkle dried fruit, seeds, or crumbled bacon before chocolate sets.
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Swap chocolate for white chocolate or dark chocolate for variety.
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Add caramel drizzle and a pinch of flaky sea salt for a gourmet touch.
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