NO-BAKE BUTTERSCOTCH-PRETZEL BARS
Sweet, salty, and oh-so-delicious! These bars will satisfy any craving.
Provided by BHG Test Kitchen
Time 2h25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 166 kcal, Carbohydrate 17 g, Cholesterol 7 mg, Protein 3 g, SaturatedFat 5 g, Sodium 154 mg, Sugar 11 g, Fat 10 g, UnsaturatedFat 4 g
NO BAKE BUTTERSCOTCH PRETZEL BARS
Sweet and salty with a buttery flavor, these No-Bake Butterscotch Pretzel Bars are a delicious and decadent treat, perfect for sharing. With peanut butter and pretzel bottom layer covered with melted butterscotch, these bars are irresistible.
Provided by Aimee Mars
Categories Dessert
Time 2h25m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 bar, Calories 259 kcal, Carbohydrate 35 g, Protein 5 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 269 mg, Fiber 1 g, Sugar 26 g
NO BAKE BUTTERSCOTCH-PRETZEL TREATS
Make and share this No Bake Butterscotch-Pretzel Treats recipe from Food.com.
Provided by invictus
Categories Lunch/Snacks
Time 27m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Line a 13 x 9 pan with foil and lightly coat with cooking spray.
- In a bowl mix powdered sugar, peanut butter, and melted butter. Stir in 2 cups of crushed pretzels. Press mixture into bottom of pan and press firmly.
- In a heavy medium saucepan combine butterscotch chips and whipping cream. Stir over medium heat until chips have melted. Carefully spoon and spread mixture over crumb mixture.
- Sprinkle with remaining pretzels and peanuts. Press gently.
- Cover and chill for 2 hours, cut into bars and serve.
Nutrition Facts : Calories 206.5, Fat 10.3, SaturatedFat 4.8, Cholesterol 7.3, Sodium 269.7, Carbohydrate 25.7, Fiber 1.1, Sugar 12.4, Protein 4.2
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.
BUTTERSCOTCH PRETZEL DESSERT
This dessert is for those who are watching our weight but need some sweets occasionally. Only 4 WW points. Cook time also includes refrigeration time.
Provided by Audrey M
Categories Dessert
Time 1h32m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Reserve 2 tablespoons crushed pretzels.
- In a medium bowl, combine remaining crushed pretzels, 2 tablespoons Splenda, and melted margarine.
- Press mixture evenly into an 8x8-inch baking dish.
- Bake for 12 minutes.
- Place baking dish on a wire rack and allow to cool.
- In a large bowl, combine dry pudding mix, dry milk powder and water.
- Mix well, using a wire whisk.
- Pour pudding mixture evenly over cooled crust.
- Refrigerate while preparing topping: In a medium bowl, stir cream cheese with a spoon until soft.
- Add remaining 2 tablespoons Splenda, milk, and peanut butter.
- Mix well using a wire whisk.
- Blend in Cool Whip Lite carefully with large spoon or spatula.
- Spread topping mixture evenly over set filling layer.
- Evenly sprinkle reserved 2 tablespoons pretzel crumbs over top.
- Refrigerate for at least 1 hour.
Nutrition Facts : Calories 209.1, Fat 4.3, SaturatedFat 1.8, Cholesterol 4.5, Sodium 647.7, Carbohydrate 31.8, Fiber 0.8, Sugar 8.4, Protein 11
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