Peanut Butterscotch Pretzel Snacks Food

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 BUTTERSCOTCH-PRETZEL TREATS

Steps:

• Line a 13 x 9 pan with foil and lightly coat with cooking spray.
• In a bowl mix powdered sugar, peanut butter, and melted butter. Stir in 2 cups of crushed pretzels. Press mixture into bottom of pan and press firmly.
• In a heavy medium saucepan combine butterscotch chips and whipping cream. Stir over medium heat until chips have melted. Carefully spoon and spread mixture over crumb mixture.
• Sprinkle with remaining pretzels and peanuts. Press gently.
• Cover and chill for 2 hours, cut into bars and serve.

BUTTERSCOTCH BLONDIE BARS WITH PEANUT-PRETZEL CARAMEL

Steps:

• For blondie:
• Preheat oven to 350°F. Line baking pan with parchment paper, leaving a 1" overhang on long sides of pan. Whisk flour, baking powder, and salt in a medium bowl; set aside. Stir butter in a medium skillet over medium heat until browned bits form at bottom of pan, 7-8 minutes. Transfer to a medium bowl. Add brown sugar. Using an electric mixer, beat until well combined and mixture resembles wet sand, 2-3 minutes. Add eggs and vanilla; beat until fluffy and well combined, about 2 minutes. Add dry ingredients; beat until smooth (batter will be thick). Using an offset or regular spatula, evenly spread batter in prepared pan.
• Bake blondie until golden brown, edges pull away from sides of pan, and a tester inserted into center comes out with a few moist crumbs attached, 20-25 minutes. Let cool completely in pan on a wire rack.
• For peanut-pretzel caramel:
• Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Spread peanuts over sheet in an even layer. Bake, stirring frequently, until golden brown and fragrant, 5-7 minutes. Set aside.
• Stir sugar and 1/2 cup water in a large saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is deep amber, 12-15 minutes. Add honey; return to a boil, stirring often, about 1 minute longer. Add butter; stir until blended. Add cream (mixture will bubble vigorously); whisk until smooth. Stir in peanuts and pretzels. Pour over cooled blondie. Chill until cool, about 30 minutes.
• Run a knife around short sides of pan to release blondie. Using parchment-paper overhang, lift from pan. Cut lengthwise into 4 strips. Cut each strip crosswise into 10 bars. DO AHEAD: Chill for up to 1 week in an airtight container. Bring to room temperature before serving.

PEANUT BUTTERSCOTCH PRETZEL SNACKS

Steps:

• In a medium microwave safe bowl on medium high power, microwave morsels and peanut butter for 1 minute.
• Stir.
• Microwave at additional 10-20 second intervals, stirring until smooth.
• Dip about 3/4 of one pretzel in butterscotch mixture.
• Shake off excess.
• Place on wire rack.
• Sprinkle lightly with sesame seeds.
• Repeat with remaining pretzels.
• If mixture thickens, microwave on medium high power at 10-20 second intervals.
• Stir until smooth.
• Refrigerate for 20 minutes or until set.
• Store in airtight container.