Peanut Butter And Pretzel Pie Recipes

EASY PEANUT BUTTER & PRETZEL PIE

Easy Peanut Butter & Pretzel Pie image

My crispy, salty pretzel crust just begs for a creamy no-bake peanut butter filling and a layer of chocolate ganache. - Gina Nistico, Taste of Home Food Editor

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

2-3/4 cups crushed pretzel sticks
1 cup sugar, divided
3/4 cup butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
1 cup creamy peanut butter
1/4 cup butter, softened
2 ounces cream cheese, softened
3/4 cup heavy whipping cream, divided
1/2 cup milk chocolate chips
Additional crushed pretzel sticks, optional

Steps:

Preheat oven to 350°. Combine crushed pretzels and 1/3 cup sugar with melted butter. Using the bottom of a glass, press onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Beat peanut butter, softened butter, cream cheese and remaining sugar until smooth. Gradually beat in 1/2 cup cream. Microwave gelatin on high until melted, about 10 seconds; stir into peanut butter mixture. Transfer to crust., Microwave chocolate chips and remaining cream on high; stir until smooth. Cool slightly. Spread chocolate mixture over peanut butter mixture. If desired, top with additional crushed pretzels. Refrigerate, covered, until set, about 3 hours.

Nutrition Facts : Calories 750 calories, Fat 54g fat (26g saturated fat), Cholesterol 96mg cholesterol, Sodium 738mg sodium, Carbohydrate 60g carbohydrate (36g sugars, Fiber 3g fiber), Protein 13g protein.

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

Ingredients

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.

PEANUT BUTTER AND PRETZEL PIE

Peanut Butter and Pretzel Pie image

This is not diet food! But, if you're craving something sweet and salty, give this pie a try. Prep and cook time does not include the 3-hour chill time.

Provided by Hey Jude

Categories Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups crushed salted pretzels
1/4 cup packed light brown sugar
8 tablespoons unsalted butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 cup chunky peanut butter
1 cup heavy cream, whipped to soft peaks

Steps:

Preheat oven to 350 degrees.
Mix the crushed pretzels with the brown sugar and melted butter. Using your fingers, press the mixture onto the bottom and sides of a 9-inch pie pan. Use the back of a gravy ladle or the bottom of a small glass to press the mixture more firmly and evenly. Bake for 10 minutes then let cool completely.
Beat the cream cheese and confectioners' sugar with an electric mixer until smooth. Beat in the peanut butter then fold in the whipped cream.
Turn the filling into the cooled crust and chill, covered, for at least 3 hours before serving.

Nutrition Facts : Calories 985.6, Fat 66.2, SaturatedFat 30.9, Cholesterol 136.6, Sodium 1111.2, Carbohydrate 85.5, Fiber 5.1, Sugar 33.7, Protein 20

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