Chocolate Pretzel Bark Cook Fast, Eat Well


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Fill a large skillet 1/2 full of water and place a metal bowl over the water. This method is called a bain marie. Add the chocolate chips. Heat the water until you get a consistent simmer (little bubbles). Stir the chocolate with a spatula until smooth.


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Heat in 30 second increments, stirring well in between until the chocolate is smooth. Empty the pretzel pieces into the melted chocolate and stir well to coat the pretzels. Pour the melted chocolate and pretzels onto the prepared baking tray. Spray an offset spatula with baking spray and quickly spread the mixture into a thin rectangle.


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Line a baking sheet with wax paper. Spread pretzels and nuts on the wax paper. In a large bowl microwave chocolate until melted, about one minute. (Alternatively, use a double broiler.) Stir the chocolate well and pour over the pretzel and nuts. Use a spatula to quickly spread the mixture out on the baking sheet until a uniform thickness.


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Pour the pretzels into a mixing bowl.; Melt the chocolate chips in the microwave in 30-second increments, stirring in between.Be careful not to let the chocolate burn! Pour the melted chocolate over the pretzels in a large mixing bowl. Toss to combine and coat the pretzels. Spread the pretzels in an even layer over the prepared baking sheet.; Scatter the Robin eggs, M&Ms, and sprinkles on top.


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flaky sea salt. 1. Make a double boiler by filling a saucepan halfway with water and placing a metal bowl on top (make sure that the bowl sits comfortably and doesn't touch the water in the pan). Place the semisweet chocolate in the bowl and melt over medium heat on the stove, stirring occasionally with a rubber spatula. 2.


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Instructions. Line a large baking sheet with parchment paper and set aside. Place the white melting wafers in a large microwave-safe bowl, heat at 50% power for 30 seconds, then stir. Continue to heat at 15-second intervals being sure to stir in between each round in the microwave.


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Line a baking sheet with parchment paper and set aside. Place the white almond bark in a large microwave-safe bowl. Microwave in 30-second increments, stirring between, until melted. Once melted, remove from the microwave. Dip the pretzels into the melted almond bark, then place onto the prepared baking sheet.


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Pour pretzels and trail mix into a mixing bowl. Melt white chocolate and pour over pretzel and trail mix combo. Gently fold the white chocolate in until all of the pretzels and trail mix is covered. Pour the mixture onto a parchment paper lined baking sheet and smooth into an even layer with spatula. Melt red and blue chocolate (separately.


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This recipe took no time to do and only required four ingredients: white chocolate chips, pink candy melts, pretzels and sprinkles. It's seriously so easy (I only spent 20 minutes hands-on time for each pan that I made)โ€ฆyou have to make it! Especially, if you like salty and sweet all together. For the recipe, be sure to click over and get the.


Chocolate Pretzel Bark Cook Fast, Eat Well

Place white chocolate chips and 1 teaspoon of coconut oil in a microwave-safe bowl and heat in increments of 30 seconds. Stir in-between each interval until the chocolate is smooth and melted. Repeat with semi-sweet chocolate. In the meantime, line a baking sheet with parchment paper or silicone mat.


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The only three ingredients that you need for this bark is a bag of white chocolate chips, pretzels, and sprinkles. The white chocolate chips are melted in the microwave until it is fully melted and smooth. Spread the melted chocolate into a baking dish. Top with pretzels and sprinkles. Let the chocolate sit until the chocolate has completely set.


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Prepare a large baking sheet by lining it with parchment paper. To melt the chocolate, make a double-boiler by using a medium saucepan and filling it with it a few inches of water. Bring to a gentle boil (medium heat, not a rolling boil.) Place the metal bowl (or heat safe glass bowl) inside the saucepan.


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Line a 15ร—10-inch baking pan with parchment paper. Melt the white chocolate in the microwave in 30-second intervals until smooth and creamy. You can also do this in a double-boiler - place a heatproof bowl over a tall pot with 1-2 inches of water on a simmer. Mix the chocolate in the bowl until it's smooth and lump free.


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STEP 3: Add the white chocolate candy melts and vegetable oil to a double boiler. STEP 4: Melt the candy and oil over medium heat in a saucepan, stirring occasionally. Remove from the heat and stir. STEP 5: Once the chocolate has melted, pour it onto the cookie sheet. Spread it out evenly with a rubber spatula.


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In one microwave safe glass bowl, microwave the white chocolate chips on 50% power in 30 second increments until melted. Mix with a spoon after each microwaving increment. Pour first layer into pan and using a spoon or butter knife, spread evenly. Add pretzels and press down. Refrigerate for 5 to 10 minutes.


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Top the marbled chocolate with pretzels, pressing the pretzels just slightly into the chocolate to help them adhere. Immediately sprinkle candy cane pieces evenly over the top, gently pressing them into the white chocolate coating, as well. Pop the pan of bark in the refrigerator for about 10 minutes to set.