Coconut Pretzel Crunch Bars Recipes

CHOCOLATE-COCONUT PRETZELS

Steps:

• Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes.
• In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean towel.
• On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you. Spread 1/4 cup Nutella across the middle of the dough. Fold the bottom third of the dough over the Nutella, then sprinkle 1/2 cup coconut over the folded part. Fold the top third of the dough over the coconut. Reroll the dough into a 14-by-11-inch rectangle. Cut into seven 11-by-2-inch strips.
• One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape. Cross the left end over the right again to make a twist in the middle.
• Repeat with the remaining 3 pieces of dough dough and the remaining Nutella and coconut, spacing the pretzels 3 inches apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F.
• Beat the remaining egg in a bowl. Mix the sugar, chile powder, cinnamon, cloves and cayenne in another bowl. Brush the pretzels with the egg; sprinkle with the spice mixture. Bake until browned, 16 to 18 minutes, checking on the pretzels every 5 minutes to avoid overbaking.

COCONUT PRETZEL CRUNCH BARS

Steps:

• Heat oven to 350. Grease a 13x9 pan.
• In a large bowl, combine butter and cake mix; mix at low speed until well blended. The mixture will be crumbly. Add pretzels and mix well. Press in bottom of pan. Bake at 350 for 12 minutes. Let cool 5 minutes.
• In a large bowl, combine sugar, corn syrup, and 2 eggs; mix at low speed until well blended. Stir in remaining filling ingredients. Spoon evenly over partially baked crust.
• Return to oven; bake an additional 30 to 40 minutes or until edges are deep golden brown (center will not be set). Cool 10 minutes. Run knife around sides of pan to loosen. Cool 1 hour or until completely cooled. Cut into bars. Store in loosely covered container.

CHOCOLATE PEANUT BUTTER CRUNCH BARS

Steps:

• Reserve 1/3 cup chopped pretzels. In a large microwave-safe bowl, microwave 6 tablespoons butter on high for 45-60 seconds or until melted. Stir in marshmallows; cook 1 to 1-1/2 minutes or until marshmallows are melted, stirring every 30 seconds. Stir in Rice Krispies and remaining chopped pretzels. Immediately press into a greased 13x9-in. baking pan., In another microwave-safe bowl, combine 2 tablespoons butter and 1/4 cup corn syrup. Microwave, uncovered, on high for 45-60 seconds or until butter is melted, stirring once. Add peanut butter chips; cook 30-40 seconds or until chips are melted, stirring once. Spread over cereal layer., In a microwave-safe bowl, combine the remaining corn syrup and remaining butter. Cook on high for 45-60 seconds or until butter is melted, stirring once. Add chocolate chips; cook 30-40 seconds longer or until chips are melted, stirring once. Spread over top., Sprinkle with peanuts and reserved pretzels; press down gently. Cover and refrigerate 30 minutes or until set. Cut into bars. Store in airtight containers.

CHOCOLATY PRETZEL-AND-PEANUT COOKIE BARS

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.

CHOCOLATE PEANUT PRETZEL POPCORN BARS RECIPE BY TASTY

Steps:

• Line a 9x13-inch (22 x 33) cm baking dish with parchment paper.
• In a large bowl, mix together the popcorn, puffed rice, peanuts, and pretzels.
• In a small pot over medium-high heat, combine the honey, brown sugar, and salt. Cook until the brown sugar dissolves, stirring frequently to avoid burning, 2-3 minutes. Let the mixture to come to a low boil for 1-2 minutes, stirring constantly, then remove the pot from the heat.
• Pour the honey and brown sugar mixture over the popcorn mixture. Using a rubber spatula, stir until the dry ingredients are well coated and beginning to stick together.
• Once the mixture comes together and has cooled slightly, add ½ cup (85 G) of the chocolate chips, mixing well to incorporate. Some of the chocolate may melt, but that's okay!
• Transfer the mixture to the prepared baking dish. Using lightly moistened hands, press the mixture into the baking dish in an even layer.
• Top with the remaining ¼ cup (40 G) chocolate chips and more pretzels.
• Set aside in a cool place for 1 hour to set, then cut into 12 bars.
• Enjoy!