Pretzel Bark and other favs!

Here are my favorite unique holiday treat recipes! I absolutely love these and are so addicting so be prepared to give them away or you will eat them all!

Pretzel Bark

1 cup chopped pretzels
1/3 cup chopped toasted pecans
1 1/2 pckge (8squares each) bakers semi-sweet chocolate, melted. (In a pinch I use regular chocolate chips but they dont melt as well.)

Melt chocolate and stir chopped pretzels and nuts into it; spread onto a wax paper covered baking sheet and refrigerate until firm. Break into peices. EnJOY!

Peppermint Bark

• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
• 24 hard peppermint candies, unwrapped

Line baking sheet with wax paper.
Microwave morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
PLACE peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. While holding strainer over melted morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture.
SPREAD mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy pieces; press in lightly. Let stand for about 1 hour or until firm. Break into pieces. Recipe makes 1 pound of candy. Store in airtight container at room temperature.

Marbled Chocolate

8 1/2 honey grahams broken in half (17 squares) long wise
6 squares semi sweet chocolate chips
1/2 cup creamy peanut butter
3 squares bakers white chocolate

Line 13x9 pan with foil, with ends of foil extended over sides of pan. Arrange grahams on bottom of pan, cutting as needed to completely cover bottom of pan; set aside.
Microwave semi sweet chocolate and peanut butter in a medium sized bowl for 1 1/2 to 2 minutes (stirring every 30 seconds) or until its melted when stirred. Stir until well blended. Pour over grahams; spread with spatula to cover completely.
Repeat microwave melting steps with white chocolate. Drop spoonfuls of white chocolate over grahams. Immediatly swirl a knife through the white and milk chocolate to make swirl affects.
Refrigerate atleast 1 hour or until firm. Use foil handles to remove dessert from pan. Peel off. Cut into bars. EnJOY!

Crunch Bars

35 premium saltine crackers
1/2 cup butter (1 stick)
1/2 cup packed brown sugar
1 pckge (8squares) bakers semi sweet chocolate, chopped
1 cup chopped walnuts, toasted

Heat oven to 400. Place crackers in single layer in foil lined 15x10x1 pan. Cook butter and sugar in sauce pan on medium high heat until butter is melted and mixture is well blended, stirring occasionally. Bring to a boil, cook 3 minutes. Spread onto crackers.
Bake 5-7 minutes or until topping is golden brown. Immediatly sprinkle with chocolate; let stand 5 minutes or until chocolate is softened and spread chocolate over ingredients in pan; sprinkle with nuts and let cool.