Butterscotch Pretzel Bars Recipes

NO BAKE BUTTERSCOTCH PRETZEL BARS

Steps:

• Line a 13x9 rimmed baking sheet with foil extending it over the edges. Lightly spray the foil with cooking spray.
• In a large bowl mix the powdered sugar, peanut butter, and melted butter. Stir in 2 cups of the crushed pretzels. Using hands press the dough together to even out the mixture and then press firmly into the bottom of the prepared pan.
• In a medium saucepan melt the butterscotch chips with the evaporated milk, stirring continuously, until smooth. Use a spatula to evenly spread the butterscotch mixture on top of the pretzel layer. Sprinkle the remaining 1/2 cup of pretzels on top and press lightly.
• Cover and chill for 2 hours. Gently pull the foil edges out of the baking sheet to remove. Using a sharp knife slice into squares.

NO-BAKE BUTTERSCOTCH-PRETZEL BARS

Steps:

• Line a 13x9x2-inch pan with foil. Lightly coat the foil with cooking spray; set aside. In a large mixing bowl, stir together powdered sugar, peanut butter, and melted butter. Stir in 2 cups crushed pretzels. Press mixture firmly into the bottom of prepared pan.
• In a heavy medium saucepan, combine butterscotch pieces and whipping cream. Stir over low heat until pieces are just melted.
• Carefully spoon and spread butterscotch mixture over crumb mixture in pan. Sprinkle 1/2 cup coarsely crushed pretzels and the peanuts evenly over butterscotch mixture; press gently.
• Cover and chill for at least 2 hours. Cut into bars to serve. Store in refrigerator for up to 1 week.

PEANUT BUTTER PRETZEL BARS

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.

BUTTERSCOTCH-PRETZEL BARS

Steps:

• Preheat the oven to 375˚. Line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on all sides. Coat the parchment with cooking spray.
• Pulse the cookies in a food processor until finely ground. Drizzle in the melted butter and pulse until the crumbs are completely coated. Press the crumb mixture evenly into the bottom of the prepared pan. Pour the sweetened condensed milk over the top and gently spread it to the edges with the back of a spoon.
• Add the broken mini pretzel twists, salted roasted peanuts, butterscotch chips and milk chocolate chips, pressing them down gently with your hands. Bake until the bars are golden brown around the edges and beginning to pull away from the pan, 25 to 30 minutes. Let cool in the pan on a rack for at least 3 hours. Use the parchment overhang to lift the bars out of the pan. Slice with a serrated knife.