CHOCOLATY PRETZEL-AND-PEANUT COOKIE BARS
These cookie bars can be made up to three days ahead and stored in a cool place.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h15m
Yield Makes 20 squares
Number Of Ingredients 6
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.
CHOCOLATE CHIP-PRETZEL COOKIE BARS
This salty-sweet combo is everything you could want in a snack! Pretzels and butterscotch chips are added to chocolate chip cookie mix and baked into tasty cookie bars. Don't forget the chocolate drizzle!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In resealable food-storage plastic bag, place 1 cup of the pretzels; seal bag, and coarsely crush with rolling pin.
- In large bowl, mix cookie mix, softened butter, egg and crushed pretzels with spoon until soft dough forms. Stir in butterscotch chips. Spread dough evenly in pan. Break remaining 1 cup pretzel twists in small pieces, and sprinkle on top; press lightly into dough.
- Bake 18 to 22 minutes or until golden brown. Cool 30 minutes.
- In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Let stand about 1 hour 30 minutes or until chocolate is set. Cut into 6 rows by 4 rows. Store covered in airtight container.
Nutrition Facts : Calories 200, Carbohydrate 24 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 15 g, TransFat 0 g
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.
CHOCOLATE CARAMEL PEANUT BUTTER PRETZEL BARS
Easy Chocolate Caramel Peanut Butter Pretzel Crack Bars
Provided by Kimberly
Categories Dessert
Number Of Ingredients 4
Steps:
- In a small glass bowl, add the Hershey chocolate chips (Reserve about ¼ cup of chips for later). Melt in the microwave in 20 second intervals until melted.
- Spread the melted chocolate on a parchment lined cookie sheet.
- Place pretzels on top of the chocolate, they can overlap.
- Place the Kraft caramel bits in a bowl with 2 Tablespoons of water and melt in the microwave for 1 ½ minutes to 2 minutes. Once melted drizzle and spread over the pretzels. Let Cool.
- Melt the reserved ¼ cup of chocolate chips in the microwave and drizzle over the cooled caramel. Repeat with the Reese's peanut butter chips stirring every 30 seconds until melted.
- Let Bars cool completely then Enjoy!
CHOCOLATE & PEANUT BUTTER CHIP PRETZEL COOKIES
I found this recipe one day on a food blog and was immediately drawn to the combination of sweet and salty. It didn't disappoint! Very, very yummy and an immediate hit with my kids. The texture of soft cookie (do NOT overbake), along with the crunch of the pretzel sends this right on over the top. Enjoy!
Provided by Chef SuzyQ
Categories Dessert
Time 25m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
- In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes).
- On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
- Add the flour mixture and beat just until there are no more streaks of flour.
- Stir in the chocolate chips, peanut butter chips, and preztels (you should have about 1/2 cup of coarsely crushed pretzels) . Cover and refrigerate for an hour.
- Preheat the oven to 350°F Line baking sheets with parchment paper.
- Scoop out well rounded tablespoonfuls of the dough and sprinkle with sea salt.
- Leave about 2 inches between each ball. Press down slightly. Bake for 10 minutes. Do not overbake. Allow the cookies to cool on the baking sheet for a few minutes before removing.
Nutrition Facts : Calories 185.9, Fat 7.5, SaturatedFat 4.3, Cholesterol 19.6, Sodium 242.5, Carbohydrate 26.6, Fiber 0.9, Sugar 12.5, Protein 3.3
CHOCOLATE, PEANUT BUTTER & PRETZEL COOKIE BARS
A sweet and salty traybake with dollops of crunchy peanut butter and a drizzle of dark chocolate - leave to cool, slice into bars and serve with salted caramel ice cream
Provided by Cassie Best
Categories Dessert
Time 1h10m
Yield makes 15
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line a 20cm square baking tin with baking parchment. Tip the butter, sugars and vanilla extract into a bowl and beat with an electric hand whisk until smooth and creamy. Add the eggs bit by bit, beating well between each addition. Stir in the flour, bicarb and 1/4 tsp salt until the mixture forms a dough, then add the milk and 100g chocolate chunks.
- Spoon half the mixture into the tin, add the peanut butter in dollops to cover the surface, then top with the remaining dough. Use your fingers to press everything down, but don't worry about it looking too neat. Arrange the pretzels on top and bake for 50 mins until the dough is set and crisp on the surface. Leave to cool in the tin to room temperature before cutting.
- Melt the remaining chocolate in a bowl over a small pan of gently simmering water, or in short bursts in the microwave. Remove the bars from the tin and drizzle with the chocolate, then sprinkle with the sea salt. Leave to set, then cut into bars. Will keep in an airtight container for up to 3 days.
Nutrition Facts : Calories 328 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
OATMEAL CHOCOLATE-CHIP COOKIES WITH PRETZELS
This is a very good oatmeal cookie recipe that I added pretzels to because it originally called for almonds but I am not a big fan of nuts. I either use raisins or chocolate chips when I make it but both work great.
Provided by April J.
Categories Drop Cookies
Time 1h45m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Beat together butter and sugars until creamy. Add eggs and vanilla. Beat well.
- Add combined flour, baking soda, cinnamon, and salt.
- Break up pretzels to your desired size.
- Stirs in oats, chocolate chips, and pretzel pieces.
- Bake 10-12 minutes until golden brown.
Nutrition Facts : Calories 242.7, Fat 12, SaturatedFat 7, Cholesterol 35.8, Sodium 178.9, Carbohydrate 32.8, Fiber 1.9, Sugar 18.9, Protein 3.2
CHOCOLATY PRETZEL-AND-PEANUT COOKIE BARS
Steps:
- 1. Preheat over to 350. Butter a 9-by-13-inch baking pan and line with parchment, leaving a 1-inch overhang on long sides. Butter parchment. 2. 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 over evenly over crust. Sprinkle evenly with peanuts, chocolate, and remaining 1 cup pretzels, gently pressing them into milk. 3. Bake until chocolate melts and condensed milk bubbles and becomes golden, 20 to 22 minutes. Cool completely in a 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.
CHOCOLATEY PEANUT PRETZEL BARS
Do you crave the combination of crunchy, sweet and salty? Then these cookie bars, topped with semi-sweet morsels, broken pretzels and honey roasted peanuts are your dream-come-true. Quick and easy too; this recipe contains only four easily found ingredients!
Provided by Allrecipes Member
Time 33m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F. Grease 13 x 9-inch baking pan.
- Place 2 cups dough in prepared pan. Using fingertips, pat dough gently to cover bottom.
- Sprinkle 1 cup morsels, pretzel pieces and peanuts over dough. Drop 1-inch pieces of remaining 1/2 cup cookie dough over peanuts. Sprinkle with remaining 1/2 cup of morsels and gently press down.
- Bake for 23 to 27 minutes or until browned around edge. Cool completely in pan on wire rack. Cut into bars.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 17 g, Cholesterol 2.3 mg, Fat 6.6 g, Fiber 1.5 g, Protein 3.8 g, SaturatedFat 3.2 g, Sodium 122.3 mg, Sugar 7 g
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