NO-BAKE CHOCOLATE-PRETZEL-PEANUT BUTTER SQUARES
Provided by Trisha Yearwood
Categories dessert
Time 1h17m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- In a medium bowl, add the melted butter, pretzel crumbs, confectioners' sugar and 1 cup of the peanut butter and stir together until well combined. Press the mixture evenly into the bottom of an ungreased 9-by-13-by-2-inch baking dish. Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth; two intervals should be enough. Mix to blend, then spread over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting into squares.
NO-BAKE PEANUT BUTTER, CHOCOLATE AND PRETZEL BARS
Steps:
- Line an 8- or 9- inch square baking pan with foil.
- Melt 8 tablespoons of the butter and add to a large bowl. Add the graham cracker crumbs, sugar, vanilla and 1 cup of peanut butter and stir until well combined. Transfer the peanut butter mixture to the prepared baking pan and smooth with an offset spatula to create an even layer.
- Combine the chocolate chips, the remaining 4 tablespoons butter and the remaining tablespoon peanut butter in a medium microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted. Alternatively, this can be done over a double boiler. Pour the chocolate mixture over the peanut butter and smooth with an offset spatula. Arrange the pretzel sticks on the surface of the chocolate, pressing them lightly to adhere. Refrigerate until hardened, about 1 1/2 hours. Cut into squares to serve.
NUTTY CHOCOLATE-PRETZEL BARS
I received a flier in the mail today for a new cookbook called "Pillsbury Christmas 2008" and there were 2 free recipes included. This is one of them.
Provided by senseicheryl
Categories Bar Cookie
Time 40m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375°F Spray 13 x 9-inch pan with nonstick cooking spray. Spread nuts evenly in pan. Cut cookie dough into 1/2-inch-thick slices; arrange slices over nuts. With floured fingers, press dough evenly in pan to form crust. Sprinkle toff bits evenly over crust; press in lightly. Bake 20-25 minutes or until golden brown. Cool on wire rack 30 minutes.
- In large microwavable bowl, microwave chocolate chips and butterscotch chips on high 1 1/2 to 2 minutes or until melted, stirring every 30 seconds until smooth. Stir in peanut butter until well blended. Fold in pretzels. Spread mixture evenly oven cooled baked crust.
- In small microwaveable bowl, microwave candy coating on high 30 to 60 seconds or until melted, stirring every 15 seconds until smooth. Drizzle over bars. Refrigerate until chocolate is set, about 15 minutes. Cut into bars.
Nutrition Facts : Calories 160.4, Fat 9.2, SaturatedFat 2.2, Cholesterol 4.2, Sodium 207, Carbohydrate 17.4, Fiber 1.2, Sugar 5.7, Protein 3.3
CHOCOLATY PRETZEL-AND-PEANUT COOKIE BARS
These cookie bars can be made up to three days ahead and stored in a cool place.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h15m
Yield Makes 20 squares
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment, leaving a 1-inch overhang on long sides. Butter parchment.
- Place 4 1/2 cups pretzels in a food processor and pulse until texture resembles coarse cornmeal. Transfer to a bowl and stir in sugar and butter until well combined. Transfer to pan, spreading evenly, and pack down flat with the bottom of a measuring cup. Drizzle condensed milk evenly over crust. Sprinkle evenly with peanuts, chocolate, and remaining 1 cup pretzels, gently pressing them into milk.
- Bake until chocolate melts and condensed milk bubbles and becomes golden, 20 to 22 minutes. Cool completely in pan on a wire rack, then refrigerate until chocolate is set, about 30 minutes. Run a paring knife between bars and short sides of pan. Using parchment overhangs, transfer to a cutting board. Cut into 20 squares.
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- Heat oven to 375°F. Line a 13x9-inch pan with Reynolds® Parchment Paper. In bottom of pan, spread nuts. Cut cookie dough into 1/2-inch slices; place over nuts in pan. With floured fingers, press dough evenly to form crust. Sprinkle toffee bits over crust; press in lightly.
- In large microwavable bowl, place chocolate chips and butterscotch chips. Microwave on High 1 minute 30 seconds to 2 minutes or until melted, stirring every 30 seconds until smooth. Stir in peanut butter until well blended. Fold in pretzels. Spread mixture evenly over baked crust.
- In small microwavable bowl, place candy coating. Microwave on High 30 to 60 seconds or until melted, stirring every 15 seconds until smooth. Drizzle over bars. Refrigerate until chocolate is set, about 30 minutes. For bars, cut into 6 rows by 6 rows.
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