Chocolate pretzel bark recipe is the perfect combination of sweetness and crunch. It’s great for a movie snack, evening snack, or a pick-me-up snack! There are so many ways to make this with so many variations. Feel free to experiment with whatever you can think of. Drizzling caramel sauce over the top would be a yummy touch. Or even sprinkling sea salt after all your toppings are on would make it delicious.
Doesn’t that look good? Creamy chocolate, crunchy pretzels and some added peanuts and raisins. M-mmm.
This is really so easy to make. First, you melt your chocolate and pour it onto your prepared pan. Next, spread it evenly and add your desired toppings. Then you just let refrigerate it for about an hour. Finally, you can eat it!
Is dark chocolate or white chocolate okay to use instead of milk chocolate?
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Yes of course! Any kind of chocolate will be amazing. If you are looking for more of a healthier option, you can opt for dark chocolate. White chocolate is perfect for a lighter taste. You can even drizzle white chocolate over your milk chocolate.
How do I serve my chocolate pretzel bark recipe?
You can either cut it or break it into chunks like in the picture below!
I don’t like raisins, do I have to use them?
Raisins are just an extra, you can take them out if you wish. You can even replace the peanuts with walnuts, pecans, almonds or really any kinds of nuts. Also, dried cranberries or blueberries would be good with dark chocolate.
I don’t have tinfoil, what else can I use for chocolate pretzel bark recipe?
If you don’t have tinfoil, parchment paper is just as good for a substitute.
Want more of my recipes?
Here is my recipe for Banana Berry Bread Recipe.
And if you want something gluten free, Gluten Free Banana Bread is great!
Now let’s get to making chocolate pretzel bark!
Chocolate Pretzel Bark Recipe
Ingredients
- 1 lb milk chocolate
- 1/2 cup peanuts shelled, salted
- 1/3 cup raisins
- 3/4 cup mini pretzels
Other:
- tinfoil
- 9″ by 13″ baking sheet
Instructions
- Place a sheet of tinfoil on the bottom of the baking sheet.
- Put a pot of water on the stove on low heat. Place a bowl in the mouth of the pot, making sure the bottom doesn’t touch the water. Melt the chocolate in the bowl, stirring to make sure it doesn’t burn.
- Pour melted chocolate onto cookie sheet and spread evenly.
- Sprinkle toppings over chocolate.
- Refrigerate until firm, at least 1 hour.
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