Sweet And Salty Fudge Bars Food

SWEET AND SALTY FUDGE

Steps:

• Line an 8-inch square baking pan with aluminum foil. Coat the foil with cooking spray.
• In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk. Cook, stirring, until melted and smooth, 6 to 8 minutes. Pour the mixture into the prepared baking pan and spread to even out the surface. Top with spoonfuls of the peanut butter. Using a skewer or butter knife, swirl the peanut butter into the chocolate mixture. Sprinkle over the crushed chips and pretzels. Let the fudge cool for 30 minutes on the counter, then lightly cover and refrigerate for 1 hour.
• Lift the foil out of the pan and peel it from the fudge. Cut into small squares to serve.

SWEET AND SALTY MICROWAVE FUDGE

Steps:

• Line 9-inch square pan with foil, extending foil 1 inch over 2 opposite sides of pan; spray foil with cooking spray.
• In 8-cup microwavable measuring cup or large microwavable bowl, microwave chocolate chips, 2 cups of the marshmallows and the condensed milk uncovered on High 3 to 5 minutes, stirring every minute, until chips and marshmallows are softened and can be stirred smooth.
• Stir in vanilla, pretzels and remaining 1/2 cup marshmallows. Immediately pour into pan. Press salt into fudge; sprinkle with additional peanuts. Refrigerate 2 hours or until firm.
• Use foil to lift fudge from pan. Cut into 1 1/2-inch squares. Store in airtight container at room temperature.

SWEET AND SALTY GRANOLA BARS

Steps:

• Preheat oven to 350°F Line a 15x20-inch jelly roll pan with parchment paper.
• BARS: Combine all ingredients for bars in large bowl. Mix well. Press evenly into prepared pan.
• Bake in preheated oven 25-30 minutes or until golden brown. Cool slightly.
• TOPPING: Combine melted chocolate and Kosher salt. Drizzle over bars. Allow chocolate to harden. Cut into bars.
• NOTE; When lining a pan with parchment paper, overlap the sides to allow for easy removal and cutting of squares.