Peanut Pretzel Chocolate Clusters

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For this month’s Secret Recipe Club, I was assigned Brittany’s blog We Heart Vegan. I was excited to try out some new vegan stuff and began looking through lots of interesting recipes. But then life caught up with me. I came home tired or had to do work, so I turned to something simple yet comforting. Salty and sweet Peanut Pretzel Chocolate Clusters? Please and thank you.

This recipe too was a great way to use up my hoarded peanuts and pretzels from Southwest flights (I often feel too nervous/sick to my stomach to eat on planes but damn it I paid for my ticket and I am getting my free snack and assorted soft drink).  I also apologize for a hasty picture.  After I made these, the aroma of chocolate made me temporarily forget that I was meant to take a picture, leaving me to remember only after I had begun eating most of these clusters in one sitting.

Adapted from We Heart Vegan


2 cups milk chocolate chips
Pinch of salt
4 tablespoons butter
Vanilla extract
Crushed pretzels
Salted peanuts


In a double broiler, combine chocolate, salt, butter, and vanilla extract. Cook, stirring, until melted. Stir in your desired amount of pretzels and peanuts (feel free to add anything else too your heart desires). Spread onto a prepared baking sheet or wax paper into a single layer. Chill in fridge for at least 30 minutes. Break into pieces. Store in refrigerator.

Make sure to check out what everyone else made this month!

Salted Caramel Bark

When it comes to chocolate, some people prefer milk, and some people prefer dark.  I love all chocolate, but white chocolate is my choice of poison.  I don’t even care if it’s not techiniquely chocolate.  It’s still sugar, and no one is going to argue against eating sugar, right?

This bark features the super sweet white chocolate with salty pretzels and crunch toffee bits.  Yummmm.  It’s easy to make and a great way to get a sugar fix.  It’s also a great way to cause a sugar coma crash, and it’s a great way to treat a sugar crash and bring you back up on a sugar high.  Make it, and you won’t be disappointed.

Slightly Adapted from Pennies on a Platter

12 ounces white chocolate, coarsely chopped
Kosher salt
Pretzels, coarsely chopped
Toffee pieces
Chocolate bark


Preheat oven to 250°F.

Line a baking sheet with parchment paper.  Spread white chocolate over parchment paper.  Bake for 40-50 minutes.  Stir every 10 minutes.  Remove from oven when white chocolate is caramel colored.  Spread evenly across the parchment paper.  Sprinkle with pretzels and toffee pieces.  Chill in fridge for 30 minutes.

Melt chocolate bark over a double boiler.  Drizzle over bark.  Chill for 30 minutes.  When completely chilled, break into pieces.  Store in refrigerator.