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Toffee Pretzel Bark vs. Chocolate Peppermint Bark

GooseberryPatch's picture
Vickie & 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 12 Ounce
  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.

Things You Will Need
15"x10" jelly-roll pan
13"x9" baking pan

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Taste: 
Sweet
Method: 
Baked
Ingredient: 
Chocolate Chips
Interest: 
Kids
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
20

Rate It

Your rating: None
3.25
Average: 3.3 (1 vote)

Nutrition Rank

Nutrition Facts

Serving size

Calories 379 Calories from Fat 178

% Daily Value*

Total Fat 20 g31%

Saturated Fat 13.3 g66.4%

Trans Fat 0 g

Cholesterol 28.3 mg9.4%

Sodium 261 mg10.9%

Total Carbohydrates 49 g16.2%

Dietary Fiber 0.19 g0.77%

Sugars 33.7 g

Protein 3 g6.2%

Vitamin A 5.6% Vitamin C

Calcium 6.6% Iron 2.6%

*Based on a 2000 Calorie diet

Toffee Pretzel Bark Vs. Chocolate Peppermint Bark Recipe Video