Salted Peanut Butter Chocolate Pretzel Bark
This salted chocolate pretzel bark swirls semi-sweet chocolate, milk chocolate, and peanut butter together, then tops it all with pretzels, peanut butter cups, salted peanuts, and flaky sea salt. No baking, just melt, swirl, and chill.
Servings: 12 servings
Ingredients
- 12 ounces semi-sweet chocolate chips
- 4 ounces milk chocolate chips
- 1/2 cup peanut butter chips
- 1 tablespoon creamy peanut butter
- 1/2 cup mini pretzels
- 2/3 cup mini peanut butter cups roughly chopped
- 1/4 cup salted peanuts
- 1/2 teaspoon flaky sea salt
Instructions
- Line a large baking sheet with parchment paper.
- Melt the semi-sweet chocolate in the microwave in 30-second intervals, stirring between each, until smooth. Spread into an even layer about 1/4-inch thick on the prepared baking sheet.
- Melt the milk chocolate in 20-second intervals until smooth. Spoon or drizzle it over the semi-sweet chocolate.
- Combine the peanut butter chips and peanut butter in a microwave-safe bowl. Microwave in 20-second intervals, stirring until smooth. Spoon over the chocolate.
- Use a knife or toothpick to gently swirl the milk chocolate and peanut butter mixture through the semi-sweet chocolate. Don't overmix, so the different colors stay visible.
- Immediately top with the pretzels, chopped peanut butter cups, and peanuts, gently pressing the toppings into the chocolate. Sprinkle with flaky sea salt.
- Refrigerate for about 30 minutes, or until completely firm. Break into irregular pieces and serve.
Notes
Store in an airtight container in a cool place for up to 1 week, or refrigerate for up to 2 weeks.
Makes 12 to 16 pieces, depending on how large you break it.