Description
A thin semisweet chocolate slab swirled with peanut butter, topped with broken pretzels and roasted peanuts, then chilled and broken.
Ingredients
Scale
- 16 oz Semisweet chocolate chips or chopped bars
- 1/4 cup Creamy peanut butter, stirred smooth
- 1 1/2 cups Mini pretzels, lightly broken
- 1/2 cup Salted roasted peanuts, roughly chopped
- 1/4 teaspoon Flaky salt (optional)
Instructions
- Line 9-by-13-inch pan with parchment overhang. Lightly break 1½ cups mini pretzels and chop ½ cup roasted peanuts.
- Melt 16 oz semisweet chocolate in a completely dry microwave-safe bowl in 30-second bursts, stirring each time until residual heat melts last pieces. Warm stirred ¼ cup creamy peanut butter just until fluid if needed.
- Spread melted chocolate thinly across pan. Dollop peanut butter over it and draw a clean knife through the dollops several times to leave visible broad swirls.
- Immediately scatter broken pretzels and chopped peanuts evenly and press lightly. Sprinkle optional ¼ tsp flaky salt only if using.
- Refrigerate level pan approximately 60 minutes until chocolate firms and swirl is handleable. Lift with parchment, break or cut into approximately 18 pieces, and keep separated with parchment in a covered refrigerated container.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 60 minutes, included in the total.
Untested estimate for active topping prep, microwave melting and refrigerator setting; brands, layer thickness and cooling equipment affect elapsed time.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 60 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: One of approximately 18 irregular pieces; actual piece mass pending