Nutty Chocolate Pretzel Bars 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.

NUTTY PRETZEL WANDS

Steps:

• Spread some peanut butter on the top few inches of pretzel rods. Roll in chopped peanuts and/or dried fruit.

NUTTY CHOCOLATE PRETZELS

Steps:

• Combine shortening and chocolate chips in a microvable safe bowl.
• Microwave on high for 1 to 1 1/2 minutes are until ingredients are melted.
• Stir until smooth.
• Carefully remove bowl from microwave.
• Place a sheet of wax paper on the counter or any flat surface.
• Dip each pretzel in chocolate mixture and place on waxed paper and quickly sprinkle with chopped walnuts.
• Let pretzels sit at room temperature for 1 hour or until chocolate is harden.

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.

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.

NUT AND PRETZEL BARK

Steps:

• Line 13x9 pan with enough foil to overhang long sides by 2''.
• In large microwave-safe bowl, microwave semisweet chocolate chips on high 1-2 minutes or until melted.
• Stir in pretzels and nuts.
• Spread in pan.
• In small microwave-safe bowl, microwave the white chips until melted.
• Transfer to plastic food storage bag; snip tiny hole from 1 corner.
• Pipe over bark in pan.
• Sprinkle with nonpareils.
• Chill 1 hour or until firm.
• Using foil, lift bark from pan;discard foil.
• Break into pieces and keep chilled.
• I suppose you can add anything you'd like.M&M's, Crushed Heath Bars, marshmallows, etc. Add to the chocolate what your heart desires.

NUTTY CHOCOLATE-PRETZEL BARS

Steps:

• Heat oven to 375°F Spray 13 x 9-inch pan with nonstick cooking spray. Spread nuts evenly in pan. Cut cookie dough into 1/2-inch-thick slices; arrange slices over nuts. With floured fingers, press dough evenly in pan to form crust. Sprinkle toff bits evenly over crust; press in lightly. Bake 20-25 minutes or until golden brown. Cool on wire rack 30 minutes.
• In large microwavable bowl, microwave chocolate chips and butterscotch chips on high 1 1/2 to 2 minutes or until melted, stirring every 30 seconds until smooth. Stir in peanut butter until well blended. Fold in pretzels. Spread mixture evenly oven cooled baked crust.
• In small microwaveable bowl, microwave candy coating on high 30 to 60 seconds or until melted, stirring every 15 seconds until smooth. Drizzle over bars. Refrigerate until chocolate is set, about 15 minutes. Cut into bars.