No Bake Chocolate Pretzel Peanut Butter Squares Recipes
NO-BAKE PEANUT BUTTER, CHOCOLATE AND PRETZEL BARS
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.
PEANUT BUTTER PRETZEL BARS
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
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.
NO-BAKE CHOCOLATE PRETZEL PEANUT BUTTER SQUARES
I saw this on Trisha's Southern cooking, they are decadent. Almost like eating a candy bar. I am going to try to freeze some and see how they turn out, and did I say they are quick and easy. Couldn't believe how easy they were to make.
Provided by Jane from Ohio
Categories Bar Cookie
Time 1h17m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- melt butter.
- in medium bowl, add the melted butter, pretzel crumbs and confectioners sugar,.
- Add 1 cup of the peanut butter.
- Stir until well combined.
- press the mixture evenly into a 9x13 inch baking dish.
- Combine the chocolate chips with the remaining 1/4 cup of peanut butter.
- in a micro wave safe bowl.
- microwave for 30 second intervals (two should be enough).
- mix to blend.
- spread over peanut butter-pretzel layer.
- refridgerate for at least 1 hour before cutting into squares.
NO BAKE PEANUT BUTTER PRETZEL BARS RECIPE
No Bake Peanut Butter Pretzel Bars are a family favorite treat! So easy to make and these are delicious frozen!
Provided by Kristen Hills
Categories Dessert
Time 3h10m
Number Of Ingredients 5
Steps:
- Line a 9 x 9 inch baking pan with foil leaving an overhang on two sides.
- Lightly spray foil with nonstick cooking spray.
- Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy.
- Gradually beat in 1 cup powdered sugar.
- Stir in remaining 1 cup powdered sugar, 3 cups pretzel pieces and 1/2 cup of chocolate chips.
- Press evenly into prepared baking pan.
- Microwave the remaining 1 1/2 cups chocolate chips and 3/4 cup peanut butter in microwave-safe bowl for 45 seconds; stir until combined.
- If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
- Spread chocolate peanut butter layer evenly over powdered sugar mixture. Sprinkle with the remaining pretzel pieces, pressing down lightly.
- Refrigerate for at least 3 hours or until firm. Lift from pan; peel off foil and cut into pieces.
- Store in a covered container in the refrigerator.
Nutrition Facts : Calories 400 kcal, Carbohydrate 37 g, Protein 10 g, Fat 25 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 23 mg, Sodium 478 mg, Fiber 3 g, Sugar 18 g, ServingSize 1 serving
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- Lightly grease a 9-inch square baking pan with nonstick spray and then line it with parchment paper, allowing 2 inches of extra parchment to hang over the sides.
- In a large bowl, mix the pretzel crumbs with the confectioners' sugar to combine. In a small bowl, whisk the melted butter with 1½ cups peanut butter and vanilla extract to combine. Add the peanut butter mixture to the pretzel mixture and stir until the crumbs are evenly moistened. Pour the crumb mixture into the prepared pan and press into an even layer.
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