Toffee Pretzel Bark vs. Chocolate Peppermint Bark

Vickie and Jo Ann each think their candy bark is the best! Which one would YOU choose?

Ingredients

For vickie's toffee pretzel bark
Mini pretzels 8 Ounce (coarsely broken or whole)
Butter 1 Cup (16 tbs) , sliced
Brown sugar 1 Cup (16 tbs)
Semi sweet chocolate chips
Sea salt 2 Pinch (Optional)
For jo ann's layered peppermint bark
White chocolate chips 2 2/3 Cup (42.67 tbs)
Peppermint extract 2 Teaspoon
Peppermint candy 1/2 Cup (8 tbs) , coarsely crushed
Vegetable spray 2 Dash

Directions

FOR VICKIE'S TOFFEE-PRETZEL BARK

GETTING READY

1. Preheat oven to 375 degrees. Line a jelly-roll pan with aluminum foil.

2. Spread pretzels over pan in an even layer set aside.

MAKING

3. In a saucepan, combine butter and brown sugar over medium heat. Bring to a rolling boil, stirring occasionally. Boil without stirring for 3 minutes.

4. Pour hot mixture over pretzels bake for 5 minutes.

5. Remove from oven immediately sprinkle chocolate chips over the top. Let stand for about 5 minutes use a spatula to evenly spread out chocolate. Sprinkle with sea salt. Let stand until firm, refrigerating if desired.

6. Peel off foil cut or break into squares.

SERVING

7. Serve along with some cookies.

FOR JO ANN'S LAYERED PEPPERMINT BARK

GETTING READY

1. Preheat oven to 250 degrees. Line a baking pan with aluminum foil, and spray with vegetable spray. Set aside.

MAKING

2. Spread semi-sweet chocolate chips evenly onto the prepared pan.

3. Bake for 5 minutes, or until almost melted.

4. Remove from oven smooth with a spatula. Refrigerate for 20 minutes, until chocolate is chilled and firm.

5. In a microwave-safe bowl, place white chocolate chips and microwave on medium-high (70% power) for 1 minute stir. Microwave at additional 10 to 15-second intervals, if necessary, stirring just until chips are melted.

6. Stir in extract let stand until slightly cooled.

7. Pour white chocolate over semi-sweet chocolate layer. Quickly spread white chocolate to cover. Sprinkle crushed peppermint over top, pressing in gently.

8. Refrigerate until both layers of chocolate are firm.

SERVING

9. Serve along with some cookies.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 20

Nutrition Facts

Serving size

Calories 379Calories from Fat 178

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 13 g65%

Trans Fat 0 g

Cholesterol

Sodium 261 mg10.88%

Total Carbohydrates 49 g16.3%

Dietary Fiber %

Sugars 33 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet