It's nice to do an array of baking during the holidays and adding a simple no-bake bar is a great way to fill up your cookie tins for gifting. This no-bake chocolate peanut butter bark recipe is swirled with creamy peanut butter and topped off with pretzels, marshmallows, hazelnuts, and pomegranate jewels. Whipped up in 10 minutes or less this chocolatey dessert is perfect to bring to your next holiday gathering.
- 2 1/ 2 cups dark chocolate, chopped or chips
- 3 tablespoons peanut butter
- 3 tablespoons hazelnuts, chopped
- 2 tablespoons pomegranate seeds
- 1/ 4 cup vegan marshmallows
- 1/ 4 cup pretzels, gluten free if needed
Line a medium size baking pan with parchment or wax paper and set aside.
Combine the chopped chocolate in a microwave-safe bowl. Microwave for 30 second intervals stirring between each until the chocolate has melted.
Pour the chocolate on the baking pan. Using a rubber spatula evenly spread the melted chocolate on the pan. You want it to be at least ¼ inches or thicker.
Drizzle the peanut butter over the melted chocolate or add 3 dollops of peanut butter randomly. Holding a small spoon drag the spoon through the peanut butter and chocolate creating swirls. If your peanut butter is too thick, thin it by adding 1 tablespoon of almond milk prior to adding it to the melted chocolate.
Place your toppings randomly on the melted chocolate and peanut butter.
Put the bark in the refrigerator for at least 3 hours to harden. Cut into pieces, eat and enjoy!