Pretzel Peanut Butter Stuffed Chocolate Bark.
I barely have any other words.
Okay, that’s a lie. We all know that I have waaaaay too many words, including way too many of the same words. Maybe Santa will leave a thesaurus in my stocking. But since there isn’t one in my possession yet (lies… everything is on the internet… lies), I will attempt to refrain from shouting OMG, obsessed, freaking amazing and I’m dead.
Because that’s all that is running through my mind with this goodness.
I’m going to be Santa and I’m going to leave this in everyone’s stocking. If I don’t eat it all first, that is.
Just look at that peanut butter STUFFED inside this bark. Is that even real life? I don’t know how I can handle it.
It’s no secret that I’m a salty sweet girl – I’ve been consuming chocolate and salt for as long as I can remember. When I was seven years old, I walked into the kitchen to find my brother eating a stick of butter (yes an actual STICK) and a few years later, my other brother ate all of the SALT in the bottom of the pretzel bag (yeah that did not go over well), so I think it’s safe to say that they are savory guys.
But you could always find me dipping pretzels into the peanut butter jar. Or better yet… dipping chocolate covered pretzels into the peanut butter jar.
Hold up, gonna go do that right this second.
This is clearly why I am absolutely nutso over the Lindt CLASSIC RECIPE Salted Pretzel bar. When this was developed, someone had to be spying on my brain. Because not only do I love the flavor, but the texture! The crunch! The salt! The chocolate. It’s a freaking dream.
So while I’ve done my fair share of chomping on this bar alone, I was craving a recipe build with it. Especially after making my peanut butter pretzel chocolate ice cream this past summer.
Next thing you know I’ll be trying to stuff peanut butter, pretzels and chocolate into tacos.
I hope (not).
Enter: chocolate bark all around. I am a huge, huge, huge fan of bark, not just for the eating purposes (um, hi, of course), but for the gifting purposes! It’s lovely when wrapped up with a sparkly bow and given as a hostess gift. It’s even better when piled on a cooking tray among other flavors of the season. It breaks up the monotony of peanut butter blossoms and sugar cookies and chocolate chips and what not, you know?
That’s the way we do it most often – Eddie building his massive cookie trays (they take at least an hour, it’s an art) and this is so easy to make. Just need enough patience to let the chocolate set.
You may remember that shortly after the birth of this blog, I went through a MAJOR bark phase. Cake batter bark, 4 layer oreo bark, island coconut bark. I made a bunch of barks for gifts that year and let’s just pretend we don’t have to back and read posts from 1825ish days ago. Ooomph.
This bark is made with two of my favorite bars: the Lindt CLASSIC RECIPE Milk Chocolate Classic and – that Lindt CLASSIC RECIPE Salted Pretzel bar, and is another collab with Lindt and their to-die-for chocolate.
It’s a miracle that I could even stop eating the Salted Pretzel bar long enough to melt it down, honestly. And you could totally use darker chocolate, maybe even white chocolate?! to mix it up a bit. In case you’re like me and have a terrible time following instructions.
So how do we do it?!
We have a layer of chocolate – a mixture of with the pretzels and without, a layer of peanut butter – which is almost just like the center of a peanut butter truffle, so fluffy an wonderful and creamy, but sturdy enough to not melted under another another layer of chocolate, and finished with tons of crunchy, salty pretzels and a peanut butter drizzle.
What did I do to deserve this?
- 1 cup mini pretzel twists, some crushed
- 1/3 cup peanut butter, melted
- To make the bottom base of the bark, take two of the chopped pretzel bars and two of the chopped milk chocolate bars (or just have of the chopped mixture, if you’ve already combined it all) and melt them. You can do so over a double boiler or melt at 50% power in the microwave – if doing that, I melt in 30 second increments stirring well after each until melted. Spread the chocolate on the parchment paper in a big rectangle (or any shape you’d like!) and let it sit until firm, about 1 hour. To speed up the process you can stick it in the fridge, but I don’t do that until after the peanut butter layer.
- Add the peanut butter, sugar and vanilla extract to a large bowl. Mix well until the sugar is incorporated and the peanut butter is similar to the inside of a PB cup and not meltable. Once the chocolate is firm, gently spread and press the peanut butter on top, leaving a 1-inch border around the outsides. This is when I place the mixture in the fridge, allowing it to firm up for about an hour.
- Melt the remaining chopped chocolate. Remove the pan from the fridge and gently spread the melted chocolate over the peanut butter layer, covering the peanut butter and meeting it to the bottom chocolate edge. Sprinkle and place the pretzels on top, along with any additional chocolate pieces you may wish (I chopped up another bar and put pieces on there). Drizzle with the melted peanut butter and let sit until firm, at least one hour. You can stick it in the fridge again if you like! Once ready to eat or set up, break into pieces.
- This will keep for about a week at room temp (or longer in the fridge and definitely the freezer)!
I want to peanut butter glue myself into that mess.
[this post is part of a partnership I’m doing with Lindt in 2015. I’ll be sharing a few more recipes over the course of the year and you can read more about my trip here!]