Satisfy sweet and salty cravings with this delicious treat

Jacquelin Everhart

Sweet and salty has always been a favorite combination of mine. When I discovered this recipe called for both of these elements, my mouth instantly watered.

Reese’s pieces pretzel bark is a treat sure to satisfy your sweet craving. Just when you think the sugar is overwhelming, the salt from the crunchy pretzel kicks in to give a nice balance of sweet and salty.

As if this chocolate creation could not get any better, I added a drizzle of caramel to give it a creamy texture – the more caramel the better, for caramel is one of my favorite toppings. It has a way of shocking your taste buds into a sweet coma.

This dessert is ideal for serving your guests for any occasion, especially for Halloween events. The orange and dark brown colors of the Reese’s pieces scream Halloween time and, let’s face it, you can never go wrong with chocolate, caramel and peanut butter.

Reese’s Pieces Pretzel Bark

1⁄2 pound white chocolate

1 cup mini pretzels (less or more depending on your level of salt obsession)

1⁄2 cup Reese’s Pieces

2 tablespoons caramel

2 cups water

8-by-8-inch baking pan

Parchment or wax paper

Put white chocolate in a heat-resistant bowl. Boil water in a pot and place the bowl on top of the pot. Wait until all of the chocolate is melted and then take the bowl off with oven mitts (caution: Bowl will be hot).

Line baking pan with parchment paper or wax paper and pour the melted chocolate in the pan.

Spread out the chocolate in the pan with a plastic spatula to thin out the chocolate to a 1⁄inch. Sprinkle the pretzels on first and then follow them with the Reese’s Pieces. Drizzle the caramel over the toppings with a spoon.

Place the sweet and salty dessert in the freezer for an hour or until the chocolate has hardened.

Once the chocolate has hardened, take it out of the freezer and break it into pieces. Take a bite and enjoy.

This dish is simple to make and the ingredients can be found at your local grocery store.

Jacquelin Everhart can be reached at [email protected]