Peanut Pretzel Bark

Does anyone remember when I went through that bark craze (which I put on hold until my waistline shrinks some more)? Well this stuff is to blame. I made this over the holidays and was so amazed with how awesome it was that I ate maybe half of the pan...true story.

Part of what amazed me was the fact that I found white chocolate to be delicious. Ever since I was a little tot, I have shuttered at the thought of white chocolate. I think everyone has one of these experiences with some type of food. I remember one easter I ate a giant white chocolate bunny...

Which ended up all over the place. My stomache did not agree with the bunny if you catch my drift. Since then, I have not been fond of chocolate bunnies, particularly white chocolate ones. Blegh, I can taste that bunny now.

Anyway, I decided to give white chocolate another chance. I like to give the benefit of a doubt. Plus, I really really loved the idea of peanuts and pretzels and chocolate. Sure it would be awesome with milk or dark chocolate but the white was more "holiday-y" to me.

I am so fricking glad I decided to forgive white chocolate because this was amazing. I LOVED it and will most likely be making it every holiday to come. Gosh I want some now...:/

Peanut Pretzel Bark
From foodnetwork.com

Ingredients:

18 (1-ounce) squares white chocolate
3 cups skinny pretzel sticks, broken into small pieces but not crushed, then measured
2 cups dry salted peanuts

Directions:

Line a rimmed cookie sheet with parchment or waxed paper.

Melt the chocolate in a double boiler over simmering water until smooth, or melt in the microwave in a 2 quart glass dish. Microwave on high (100 percent) for 1 minute, stir, and microwave on high for 1 minute more. If necessary, microwave on high for 10 seconds more, and stir until the chocolate is melted and smooth. Stir in the pretzel pieces and peanuts. Stir well with a flexible spatula.

Spoon onto the prepared cookie sheet, spreading the mixture out so that ingredients are relatively evenly distributed.

Allow for the chocolate to cool for several hours or refrigerate for about 45 minutes, until firm. Break the bark into irregular pieces, like peanut brittle. Store in cookie tins, or package in Chinese food take-out cartons lined with waxed paper.