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.
PEANUT BUTTER, CHOCOLATE AND PRETZEL CEREAL TREATS
These crunchy, sweet-and-salty treats have everything going for them - peanut butter, chocolate, coconut and pretzels.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Line a 9-by-13-inch baking dish with enough foil so that there's a 2-inch overhang on all sides. Grease the foil with butter.
- Melt the butter in a large pot set over medium heat. Add the marshmallows and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the peanut butter, vanilla and a pinch of salt. Add the cereal, pretzels and coconut. Stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Transfer to the prepared baking dish and pat down into an even layer (use the bottom of a measuring cup to help). Let sit at room temperature until firm, about 30 minutes.
- Melt the chocolate and coconut oil together in a small microwave safe bowl for 30-second increments in the microwave, until smooth. Drizzle over the bars, cover and refrigerate until the chocolate hardens, about 15 minutes.
- Cut into 24 bars. Store at room temperature in an airtight container for up to 3 days.
PEANUT BUTTER PRETZEL BITES
This recipe is wonderful combination of peanut butter and pretzels made even more divine by dipping each sandwich in melted creamy vanilla candy melts. The mixture of sweet and salty is heavenly.
Provided by Blessed Baker
Categories Trusted Brands: Recipes and Tips Snack Factory® Pretzel Crisps®
Time 17m
Yield 12
Number Of Ingredients 3
Steps:
- Line a baking sheet with wax paper. Arrange 24 pretzel crisps face down on the sheet.
- Scoop 1 teaspoon peanut butter on each pretzel crisp. Top with the remaining pretzel crisps face up pressing down lightly to flatten into a "sandwich."
- Melt chips or melts in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Use small tongs to dip each "sandwich" into the melted candy (or use a fork or spoon to drizzle the coating over it.) Let excess coating drip into the bowl; place dipped sandwiches onto the baking sheet.
- Let stand until the candy sets. You can speed up the process by placing them in the refrigerator.
Nutrition Facts : Calories 224 calories, Carbohydrate 24.8 g, Fat 11.6 g, Fiber 1 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 216 mg, Sugar 1 g
PEANUT BUTTER PRETZEL BITES
This recipe for peanut butter pretzel bites is quite good.
Provided by Casandra VanHoose
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 25m
Yield 50
Number Of Ingredients 7
Steps:
- Line a baking sheet with waxed paper.
- Combine peanut butter and butter in a large bowl; beat with an electric mixer until combined. Add brown sugar and 1/2 powdered sugar and mix until well combined. Roll batter into 50 small balls, mixing in a bit more powdered sugar if batter sticks to your hands.
- Sandwich each ball between 2 pretzels and place on the prepared baking sheet. Place in the freezer.
- Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
- Remove pretzel bites from the freezer. Dip each one halfway into melted chocolate and return to the waxed paper until chocolate has hardened.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 31.4 g, Cholesterol 1.2 mg, Fat 5.1 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 1.7 g, Sodium 542.8 mg, Sugar 6.7 g
FROZEN PEANUT BUTTER AND CHOCOLATE TERRINE
This terrine can be made ahead of time and stored in the freezer. When served, it cuts easily, revealing the lovely layers of banana, peanut butter and chocolate. -Jennifer Jackson, Keller, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Line a 9x5-in. loaf pan with plastic wrap, letting edges extend up all sides. Sprinkle with a third of the crushed cookies., In a large bowl, mix mascarpone cheese, sugar and vanilla; fold in whipped topping. Divide mixture evenly among 3 bowls., To 1 portion of cheese mixture, fold in sliced banana; add to loaf pan, spreading evenly. Repeat cookie layer. To second portion, stir in melted chocolate and cocoa; add to loaf pan. Sprinkle with remaining cookies. To third portion, stir in peanut butter. Spread over top., Freeze, covered, until firm, at least 5 hours. To serve, invert terrine onto a platter; remove plastic wrap. Cut into slices.
Nutrition Facts : Calories 568 calories, Fat 39g fat (18g saturated fat), Cholesterol 47mg cholesterol, Sodium 190mg sodium, Carbohydrate 49g carbohydrate (38g sugars, Fiber 3g fiber), Protein 10g protein.
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