Dark Chocolate Peanut Butter Pretzel Squares Recipes

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PEANUT BUTTER PRETZEL BARS



Peanut Butter Pretzel Bars image

My secret to these rich no-bake bites? Pretzels in the crust. They add a salty crunch to the classic peanut butter and chocolate pairing. -Jennifer Beckman, Falls Church, Virginia

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 dozen.

Number Of Ingredients 6

1 package (16 ounces) miniature pretzels
1-1/2 cups butter, melted
1-1/2 cups peanut butter
3 cups confectioners' sugar
2 cups semisweet chocolate chips
1 tablespoon shortening

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.

Nutrition Facts : Calories 201 calories, Fat 13g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 233mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

PEANUT BUTTER-PRETZEL BROWNIES



Peanut Butter-Pretzel Brownies image

Please both peanut butter and chocolate lovers with this easy, salty-sweet brownie recipe.

Provided by Annalise Sandberg

Categories     Dessert

Time 45m

Yield 16

Number Of Ingredients 11

1 box Betty Crocker™ dark chocolate fudge brownie mix
1/4 cup water
1/2 cup butter, melted
2 eggs
2 cups mini pretzel twists
1/2 cup creamy peanut butter
1/2 cup powdered sugar
2 tablespoons butter, melted
1/2 teaspoon vanilla
1/2 cup semisweet chocolate chips
2 tablespoons butter

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.

Nutrition Facts : Calories 340, Carbohydrate 43 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 29 g, TransFat 0 g

NO-BAKE CHOCOLATE-PRETZEL-PEANUT BUTTER SQUARES



No-Bake Chocolate-Pretzel-Peanut Butter Squares image

Provided by Trisha Yearwood

Categories     dessert

Time 1h17m

Yield 10 to 12 servings

Number Of Ingredients 5

1 1/2 sticks (12 tablespoons) butter, melted
2 cups pretzel rods, crushed into crumbs
1 1/2 cups confectioners' sugar
1 cup plus 1/4 cup smooth peanut butter
1 1/2 cups milk chocolate chips

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.

CHOCOLATE, PEANUT BUTTER & PRETZEL COOKIE BARS



Chocolate, peanut butter & pretzel cookie bars image

A sweet and salty traybake with dollops of crunchy peanut butter and a drizzle of dark chocolate - leave to cool, slice into bars and serve with salted caramel ice cream

Provided by Cassie Best

Categories     Dessert

Time 1h10m

Yield makes 15

Number Of Ingredients 12

175g butter , softened, plus extra for greasing
200g soft light brown sugar
100g golden caster sugar
1 tbsp vanilla extract
2 large eggs , beaten
250g plain flour
1 tsp bicarbonate of soda
2 tbsp full-fat milk
150g dark chocolate , chopped into chunks
100g chunky peanut butter
50g small salted pretzels
½ tsp sea salt flakes

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line a 20cm square baking tin with baking parchment. Tip the butter, sugars and vanilla extract into a bowl and beat with an electric hand whisk until smooth and creamy. Add the eggs bit by bit, beating well between each addition. Stir in the flour, bicarb and 1/4 tsp salt until the mixture forms a dough, then add the milk and 100g chocolate chunks.
  • Spoon half the mixture into the tin, add the peanut butter in dollops to cover the surface, then top with the remaining dough. Use your fingers to press everything down, but don't worry about it looking too neat. Arrange the pretzels on top and bake for 50 mins until the dough is set and crisp on the surface. Leave to cool in the tin to room temperature before cutting.
  • Melt the remaining chocolate in a bowl over a small pan of gently simmering water, or in short bursts in the microwave. Remove the bars from the tin and drizzle with the chocolate, then sprinkle with the sea salt. Leave to set, then cut into bars. Will keep in an airtight container for up to 3 days.

Nutrition Facts : Calories 328 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium

NO-BAKE PEANUT BUTTER, CHOCOLATE AND PRETZEL BARS



No-Bake Peanut Butter, Chocolate and Pretzel Bars image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h

Yield 16 bars

Number Of Ingredients 7

12 tablespoons unsalted butter
1 cup graham cracker crumbs
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup plus 1 tablespoon creamy peanut butter
1 cup semisweet chocolate chips
About 1 1/2 cups pretzel sticks

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.

DARK-CHOCOLATE PEANUT BUTTER PRETZEL SQUARES



Dark-Chocolate Peanut Butter Pretzel Squares image

Make a simple sweet-and-salty confection by mixing together a delicious blend of chocolate, peanut butter, puffed rice, and pretzels.

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 6

4 tablespoons unsalted butter
6 cups mini marshmallows
12 ounces crunchy peanut butter
6 cups puffed rice cereal
2 cups mini pretzels or pretzel sticks, broken into pieces
8 ounces dark chocolate, chopped (or chocolate chips)

Steps:

  • Line a 9-by-13-inch baking dish with parchment and coat with nonstick cooking spray.
  • Melt butter in a large pot over medium-high heat. Add marshmallows and peanut butter to pot and cook, stirring occasionally, until mixture is melted and beginning to bubble, about 3 minutes.
  • Remove pot from heat. Stir in remaining ingredients until well combined. Transfer to prepared baking dish and smooth top using a spatula. Cool to room temperature.
  • Use parchment to lift bars from baking dish. Transfer to cutting board and cut into squares to serve.

CHOCOLATE PRETZEL SQUARES



Chocolate Pretzel Squares image

I got this idea from Taste of Home. I kicked it up a notch and they really taste good. Also, they are so pretty and festive.

Provided by Thea Pappalardo

Categories     Other Snacks

Number Of Ingredients 3

small square pretzels
dark chocolate hershey kisses
peanut butter m&ms

Steps:

  • 1. Preheat oven to 275°. Using a greased cookie sheet, place a Hershey Kiss on each pretzel square. Place cookie sheet in the oven for about 2 minutes. All you want to do is soften the kiss. As soon as you take them out of the oven, press an M&M in the center of each kiss. Put them in the fridge or freezer to harden and then store them at room temp in an airtight container.

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Top Asked Questions

No-Bake Chocolate Pretzel Peanut Butter Squares are quick and easy to make. Who doesn’t love peanut butter and Chocolate? In a medium bowl, combine the crushed pretzels, powdered sugar, 1 cup of the peanut butter, and the melted butter. Stir until well combined. Press pretzel mixture evenly into the bottom of a 9×13 or 11×8 pan.
Directions. 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...
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.
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.

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