Peanut Butter Pretzel Candy Bark is filled with crunchy peanuts, pretzels, and salty and sweet flavor. This rich, no-bake dessert is ready in just twenty minutes.
Peanut butter pretzel candy bark is a fun and easy chocolate recipe that comes together in just twenty minutes. This sweet candy treat is filled with crushed pretzels, peanut butter, and peanuts.
Just a hint of peanut butter is mixed in with the white chocolate melting wafers, creating a creamy, sweet base. Pretzels and peanuts are mixed in, giving the bark a nice crunch and texture.
The perfect combination of salty and sweet!
For this recipe, you’ll need white chocolate melting wafers. When shopping locally, I recommend Ghirardelli melting wafers – they have a great flavor and melt smoothly every time.
If shopping online, I also recommend Merckens melting wafers. You can often find them at baking supply stores and sometimes on Amazon.
White chocolate chips will not work well for this recipe because once melted, they won’t solidify hard and crisp like melting wafers will. You can use chocolate chips, but keep in mind that you won’t get that candy bar ‘snap’ from your chocolate bark.
Candy bark mix-ins
Candy bark is incredibly easy to customize with your favorite mix-ins. Try using almond butter and chopped almonds, instead of peanut butter and peanuts.
Any baking chips or nuts you have on hand can be added to your candy bark. Or, add sprinkles to your candy bark for some festive color.
Peanut Butter Pretzel Candy Bark
- 12 ounces white chocolate melting wafers
- 1/4 cup peanut butter
- 1/2 cup peanuts
- 3/4 cup crushed pretzels
- Line a baking sheet with parchment paper. Set aside.
- In a glass bowl, add melting wafers and peanut butter. Microwave in 30 second increments, stirring until melted. Alternatively, melt using a double boiler on the stove top.
- Add peanuts and crushed pretzels to melted chocolate. Stir to coat.
- Pour mixture onto parchment paper. Using a spatula, spread chocolate into a thin, even layer. Your bark should be about 1/4" thick and make about a 10 to 12 inch circle with no holes.
- Place cookie sheet into refrigerator to harden, about 10 minutes. Break into pieces and store in a sealed container for up to 2 weeks.
- Melting wafers are best for this recipe because they melt easily and when solidified, have a nice candy bar 'snap'. I do not recommend using chocolate chips because they will not solidify as hard as melting wafers.
More candy recipes
Looking for more candy and candy bark recipes? Here are a few ideas.