Pretzel Crusted Peanut Butter Candy Brownies Recipes

Steps:

• Line a 13x9-in. baking pan with foil, letting ends extend up sides. Set aside 1-1/2 cups pretzels for topping. Pulse remaining pretzels in a food processor until fine crumbs form. In a large bowl, mix butter, peanut butter, confectioners' sugar and pretzel crumbs., Press into prepared pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over peanut butter layer. Break reserved pretzels and sprinkle over top; press down gently. Refrigerate, covered, until set, about 1 hour. Lifting with foil, remove from pan. Cut into 48 bars.

Steps:

• Crush the pretzels. Do not crush to dust but keep some small pieces to keep the crust crunchy.
• Mix the melted butter, sugar, and pretzel crumbs.
• Press lightly into a greased 13x9" pan. Set aside.
• Make the cookie dough according to the package directions. Lightly press the cookie dough evenly on top of the pretzel crust.
• Unwrap 24 snack-size Reese's Peanut Butter cups and cover the cookie dough with the candy.
• Make the brownie mix according to the package directions. Pour brownie mix over the Peanut Butter cups.
• Bake at 350 degress for 40-45 Minutes. Cool for 10 min.

Steps:

• For the brownies: Position a rack in the lower third of the oven and preheat to 325 degrees F. Butter a 9-by-13-inch baking pan and line with parchment paper, pressing the parchment into the corners and up the sides of the pan and leaving an overhang on 2 sides. Butter the parchment and dust lightly with flour.
• Melt the 1 stick butter in a small saucepan or high-sided skillet over medium-low heat. Add the chopped chocolate and cook, stirring constantly, until mostly melted. Remove from the heat and continue stirring until the chocolate is completely melted. Transfer to a large heatproof bowl, let cool for 10 minutes and then whisk in the eggs, water and vanilla.
• In another large bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder and salt; whisk to combine. Transfer the dry ingredients to the melted chocolate then fold with a rubber spatula to combine. Pour the batter into the prepared baking pan. Set aside.
• For the topping: Stir together the peanut butter, confectioners' sugar and melted butter in a medium bowl until smooth.
• Spoon dollops of the peanut butter mixture on top of the brownie batter. Holding a butter knife vertically, swirl up and down and horizontally and vertically until the batter and topping are nicely swirled together. Sprinkle the chopped pretzels over the top.
• Bake until a toothpick inserted into the center comes out with just a few crumbs, about 35 minutes.
• Let the brownies cool in the pan on a wire rack for 30 minutes. Using the parchment "handles," lift the brownies out of the baking dish and transfer to a cutting board to cool completely before slicing into 12 bars.

Steps:

• Preheat oven to 400°. In a small bowl, combine pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake 8 minutes. Cool on a wire rack., Reduce heat to 350°. Prepare brownie mix batter according to package directions. Pour over prepared crust. Bake 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack., In a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over top. Refrigerate 30 minutes or until firm. Cut into bars. Store in an airtight container.

Steps:

• Heat oven to 350°F. Line 8- or 9-inch square pan with cooking parchment paper.
• In medium bowl, mix brownie mix, water and 1/2 cup melted butter. Add eggs one at a time, mixing after each. Break half of the pretzel twists into pieces; stir into brownie batter. Spread half of the batter into pan; set the rest aside.
• In small bowl, mix Peanut Butter Swirl ingredients until smooth. Drop by spoonfuls on top of brownie batter in pan. Spoon remaining brownie batter between peanut butter spoonfuls. Use knife to swirl the two together. Top with remaining pretzel twists.
• Bake 30 to 35 minutes or until brownies are set and appear dry around edges. Cool 30 minutes.
• In small microwavable bowl, microwave Chocolate Glaze ingredients uncovered on Medium (50%) in 1-minute intervals until melted and smooth, about 3 minutes. Heat just until melted; do not overheat. Drizzle over cooled brownies. Let stand 20 minutes before cutting. Cut into 4 rows by 4 rows.