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Easter Egg Pretzel Bark

March 27, 2013

1 pkg [7.2oz] original flat pretzel crisps [I used The Snack Factory]
1 pkg [11 oz]  peanut butter and milk chocolate chips
1 pkg [11 oz]  milk chocolate chips
3 Tbsp solid vegetable shortening
1 cup of sea salted cocktail peanuts or salted cocktail peanuts
1 pkg [12 oz]  of Reese’s Pieces Pastel Eggs
Easter sprinkles

Line a baking sheet with wax paper, and spread the pretzel crisps evenly over the pan.  It’s okay if they overlap.  Sprinkle the peanuts on top.  The peanuts I used were seasoned with sea salt, but, regular salted cocktail peanuts will work perfectly, too.

Place the the peanut butter and the milk chocolate chips [both bags] into a double boiler over simmering water.  Add the shortening, and stir periodically until the chips are completely melted and combined. This will take several minutes.  Here’s what it looks like when it’s almost ready.

Pour the smooth chocolate over the pretzels and peanuts.  Use the back of a spoon or an off set spatula to spread the warm chocolate covering the pretzels and peanuts completely.  Nestle the Reese’s Pieces Pastel Eggs into the chocolate while it’s still warm.  There’s no exact way to do this, be creative! Fill in with the Easter sprinkles.  I was fortunate enough to find sprinkles with bunnies and ducks included…too cute! Allow the pretzel bark to set up and  harden, then break or cut into pieces.  [tip:To speed up this process, you can place the pan into the refrigerator.]   Store at room temperature.

(A special thanks to Melissa’s Southern Style Kitchen!)


easter egg pretzel bark


From → Desserts, Holidays

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