Instructions

1. Cut stick of butter into 3 equal pieces. Break the chocolate almond bark into small pieces in a microwave-safe bowl, and add 2/3 of the butter. Break vanilla almond bark into small pieces in a separate bowl, and add remaining 1/3 of butter.

2. Line a cookie sheet with wax paper. Place cooling racks on top of the lined cookie sheet. Melt the chocolate bark in the microwave on high for 1 minute. Remove and stir. Microwave an additional 30 seconds. Remove and stir. Continue this process until the chocolate is completely melted.

3. Add several pretzels to the bowl of melted chocolate. Stir to coat. Use a slotted spoon to remove pretzels. Allow any excess chocolate to drip off. Place on cooling racks to cool and harden. Repeat until all the chocolate is used.

4. Microwave the vanilla bark for 1 minute on high. Remove and stir. Microwave for an additional 30 seconds. Remove and stir. Continue this process until the vanilla bark is completely melted.

5. Pour the melted vanilla bark into the frosting bag. Use the bag to drizzle a zigzag pattern over the chocolate covered pretzels. Allow the pretzels to stand for at least 1 hour.