Peanut Butter Pretzel Bars Food

PEANUT BUTTER PRETZEL BARS

Steps:

• Line an 8x8 baking pan with parchment paper (wax paper and aluminum foil works too). Set aside.
• Crush pretzels into fine crumbs using a food processor. Place pretzel crumbs, peanut butter, butter and confectioners sugar in a large bowl of a stand mixer.1 Mix on medium speed until well combined.
• Transfer mixture to prepared pan and spread evenly using a rubber spatula or knife. Prepare melted chocolate.
• Place chocolate chips and shortening in a microwave safe bowl. Heat for 1 minute on 50% power level. Stir and heat in 30 second intervals at 50% power level. Continue until chocolate is smooth and melted.
• Pour melted chocolate over pretzel mixture and spread evenly. Place mini pretzels on top for garnish.
• Place bars in the refrigerator to chill for at least an hour. When set, remove the bars from pan, cut and serve.

NO BAKE PEANUT BUTTER PRETZEL BARS

Steps:

• Line a 9x13" pan with foil and spray with cooking spray.
• Place melted butter, pretzels, powdered sugar, and 1 cup peanut butter in a large bowl. Mix by hand until combined. Press firmly into prepared pan.
• Place chocolate chips and remaining 1/4 cup peanut butter in a microwave-safe bowl. Heat on HIGH power in 30 second increments, stirring between each, until melted and smooth. Pour over bars and spread with a spatula to evenly coat. Chill for at least 1 hour to set, slice into bars.
• These can be stored in an airtight container at room temperature or in the refrigerator, depending on how warm your house is. The chocolate will get melty if it's too hot, so use your judgement on where you should store them.

CARAMEL PEANUT BUTTER PRETZEL BARS

Steps:

• Line an 8 x 8 " square pan with parchment paper on all sides. If you don't have parchment paper, you can line it with tinfoil and then grease the tinfoil very liberally. Set aside.
• Roughly crush up pretzels in a food processors or place in a large plastic bag and use a rolling pin to break them down. Measure out 3 cups of crushed pretzels and set aside.
• In large mixing bowl, beat together the butter and peanut butter until homogenous. Add the powdered sugar and vanilla. Mix well. Last, stir in the crushed pretzels.
• Transfer the peanut butter pretzels mixture to the prepared pan and press into an even layer and put in the fridge to set while you make the caramel layer.
• In a heavy bottomed sauce pan, heat the sugar on medium low heat until its completely melted, swirling the pan gently every 20 seconds or so. The sugar will start to form clumps before melting slowly. Be patient and keep an eye on it to make sure it does not burn.
• Once melted, remove from heat immediately and stir in the butter. The mixture will violently bubble. You're doing it right. Next, pour in the heavy cream and sea salt. Stir until everything is combined. Pour into a large bowl and allow to cool for a few minutes.
• Add the additional 1/2 cup of whole pretzels to the caramel and stir to coat the pretzels.
• Spread the caramel coated pretzels over the peanut butter bars. If desired, drizzle with melted chocolate! Lift the foil out of the pan with the bars, peel the foil off, then using a sharp knife, cut into squares.

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.

NO-BAKE PEANUT BUTTER PRETZEL BARS

Steps:

• Line a 9x13 inch baking pan with aluminum foil or parchment, making sure to leave some overhang for easy removal, and set aside.
• Add the melted butter, powdered sugar, peanut butter, and crushed pretzels to a large mixing bowl and mix until fully combined. Scoop the mixture into the prepared baking pan and press it down into one even layer.
• Add the chocolate chips and peanut butter to a microwave safe bowl and microwave in 20-30 second increments, stirring well after each increment, until melted and smooth. Pour the mixture on top of the bars and spread it around into one even layer.
• Cover tightly and refrigerate for at least 1 hour, then remove from the pan, and slice into bars.

NO-BAKE CHOCOLATE-PRETZEL-PEANUT BUTTER SQUARES

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, PEANUT BUTTER & PRETZEL COOKIE BARS

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.

PEANUT BUTTER CUP PRETZEL CHEESECAKE BARS RECIPE

Steps:

• Preheat oven to 350 degrees F. Line bottom and sides of an 8x8-inch or 9x9-inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside.
• Pretzel Crust:
• In a food processor or blender, pulse salty pretzels into a fine crumb. Stir the pretzel crumbs, sugar, and melted butter together in a medium-sized bowl.
• Press evenly into the lined pan. Bake for 10 to 12 minutes. Remove from the oven and allow to slightly cool as you prepare the filling.
• Peanut Butter Cheesecake Filling:
• Beat cream cheese, egg, sugar, peanut butter, and vanilla extract together with a hand or stand mixer until smooth and creamy for about 3 full minutes.
• Fold in the chopped Reese's cups and spread the mixture over crust. Bake for 28 to 32 minutes or until the cheesecake has set up and the edges are lightly browned.
• Allow to cool completely in the refrigerator for at least three hours. Lift the foil out of the pan and cut it into squares.
• Chocolate Drizzle:
• Melt the peanut butter and chocolate chips together in a small bowl in the microwave. Stir until smooth and drizzle over squares.
• Store bars in a covered container for up to 10 days in the refrigerator.

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

Steps:

• Cook corn syrup and sugar together in a large saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add pretzels and cereal; stir until evenly coated.
• Pour into greased 13x9-inch pan and pat into place.
• Melt chocolate and peanut butter chips together in saucepan over low heat, stirring constantly. Spread over cereal. Top with sprinkles, if desired.
• Cool at least 45 minutes, or until firm. Cut into bars.