Peanuts And Pretzels Dark Chocolate Bark

Over this weekend I went to Philadelphia and ran a marathon. How did I do? I don’t actually know yet; I’m writing this 2 days before the actual marathon. You can probably check my Twitter. I hope to have an actual recap up by tomorrow.

But whether I hit my goal or not isn’t important(OK, it’s kind of important); what matters more is that I had fun with some awesome people. Madeline and her boyfriend were kind enough to let me crash at their place the night before the marathon so it only seemed fair that I shower them in chocolate. 

Madeline and Boots love gluten-free pretzels and gluten-free chocolate covered pretzels even though neither are gluten-free, which I find hysterical as someone who’s gluten-free and never even bought pretzels before I decided to make these. I don’t know that they like peanut butter, but I’m just going to assume that that’s the case, too. Because—I mean—who doesn’t like peanut butter?

I sneaked a piece before I gave the rest away(because you can’t give something as a present and not taste it first to make sure it’s good, right?) and they were good. I would have added a touch more salt; when I tried the gluten-free pretzels on their own I realized they weren’t as salty as I expected them to be and I think the sweetness is a little overpowering. Otherwise I hope these will be a hit. And if you enjoy things that are sweet and salty I’d highly recommend them, too.

Peanuts And Pretzels Dark Chocolate Bark

Prep time: 10 minutes

Cook time: 0 minutes(allow 20 minutes for cooling)

Ingredients:

• 12 ounces semi-sweet chocolate OR 1 3/4 cups semi-sweet chocolate chips
• 1/3 cup crushed pretzels
• 1/4 cup salted peanuts
• 1/4 cup peanut butter chips

Method:

1. In the microwave or over a double boiler, melt the chocolate until it’s smooth and liquid.

2. Spread the chocolate out on a piece of parchment paper in a 1/2-inch thick layer.
3. Evenly distribute the peanuts, pretzels, and peanut butter chips over the chocolate. Press the ingredients lightly into the chocolate to make sure that they stick.
4. Refrigerate the chocolate for 20 minutes until it has hardened.
5. Break the bark into individual-sized pieces. Store at room temperature for up to 2 weeks.

I hope to have a full marathon/weekend recap up tomorrow morning, but if it’s a little late it’s because I’m going from Philadelphia to Boston to Providence and then back to Massachusetts to cook and photograph and eat Thanksgiving dinner. Basically it’s going to be a bust week and I can’t wait for all of it.