My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, March 4, 2010

Pretzel-Peanut Bark

I am so happy that it's National Peanut Month that I just made a Peanut Butter, Banana Milkshake. You know, 5-6 scoops of vanilla ice cream, a big ripe banana, some milk, half and half is better, and a big glob of peanut butter and turn the blender on. Now I'm all set to type this post.

This is terribly yummy!

Pretzel - Peanut Bark
Makes about 8 cups
Printable Version

18 squares white chocolate (1-ounce each)
Any kind of good white chocolate just so it's 18-ounces
3 cups skinny pretzel sticks, broken into small pieces, not crushed, then measured
2 cups dry roasted salted peanuts

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%) for 1 minute, stir, and microwave on high for 10 seconds more. If necessary, microwave on high for an additional 10 seconds, 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 the ingredients are relatively evenly distributed.

Allow the chocolate to cool for several hours or refrigerate for 45 minutes or 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.

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