Can I use dark chocolate instead of semisweet?

Absolutely! I actually prefer a mix sometimes - half semisweet, half dark chocolate gives amazing depth. Just know that darker chocolate sets up firmer, so your bark might be a bit stiffer. If you're using 70% or higher cocoa, consider adding a teaspoon of coconut oil to keep it snappy but not brittle.

Help! My chocolate seized up - how do I fix it?

Oh no, we've all been there! If your chocolate looks grainy or clumpy, don't panic. Try stirring in a teaspoon of vegetable oil or shortening (not butter!) while it's still warm. If that doesn't work, start over - but this time, make sure your bowl and utensils are completely dry. Even a drop of water can cause chocolate to seize. Lesson learned the hard way!

Is natural peanut butter okay to use?

You can use it, but it's trickier. Natural peanut butter tends to separate and doesn't drizzle as smoothly. If you're committed to natural, warm it gently first and stir really well to incorporate the oils. Better yet, mix in a teaspoon of coconut oil to help it flow. Personally? I save the natural stuff for sandwiches and use regular peanut butter for bark - the texture is just better.

How thin should I spread the chocolate layer?

I aim for about 1/4 inch thickness - any thinner and the bark becomes too fragile, any thicker and it overwhelms the other flavors. An easy trick? Tilt the baking sheet gently to help the chocolate spread evenly. Don't stress about perfection though - rustic is part of the charm!

Can I make this dairy-free?

Yes! Just use dairy-free chocolate chips (Enjoy Life brand works great) and check your pretzels for dairy ingredients. The peanut butter is naturally dairy-free unless you're using one of those fancy chocolate swirl kinds. My dairy-sensitive niece requests this version every time she visits!

Chocolate Peanut Butter Pretzel Bark

Description

A quick and easy no-bake treat combining chocolate, peanut butter, and pretzels for a sweet and salty snack.

Ingredients

2 cups semisweet chocolate chips
1 cup creamy peanut butter
2 cups mini pretzels, roughly crushed
1/2 tsp sea salt (optional)

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Instructions

Line a baking sheet with parchment paper.
Melt chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
Spread melted chocolate evenly on the prepared sheet.
Drizzle peanut butter over the chocolate and swirl lightly with a knife.
Sprinkle crushed pretzels on top, pressing them gently into the chocolate.
Optional: Sprinkle with sea salt for extra flavor.
Refrigerate for 1 hour or until firm.
Break into pieces and serve.

Notes

Store in an airtight container in the fridge for up to 1 week.
Use gluten-free pretzels if needed.
Adjust peanut butter quantity to taste.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Bake
Cuisine: American