Chocolate Peanut Pretzel Popcorn Bars Recipe By Tasty Recipes

SWEET AND SALTY DARK CHOCOLATE BARK

Steps:

• Line a large baking sheet with parchment paper.
• Melt the chocolate chips in a double boiler or in the microwave, stirring until smooth.
• Pour the chocolate onto the parchment paper, and using a spatula, spread it into an even layer about 1/4-inch thick. Sprinkle the popcorn, pretzels, M&Ms and sprinkles on top of the chocolate then place the baking sheet in the refrigerator to chill for about 20 minutes until the chocolate has fully hardened.
• Melt the white chocolate chips in a double boiler or in the microwave, stirring until smooth. Drizzle the white chocolate over the chocolate bark then return it to the refrigerator for 10 minutes until firm.
• Remove the bark from the refrigerator and carefully slide it onto a cutting board. Cut the bark into irregularly shaped pieces. Serve it immediately or store it in an air-tight container in a cool place.
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CHOCOLATE-PEANUT PARTY POPCORN

Steps:

• Combine the vegetable oil and 1 popcorn kernel in a heavy pot over high heat; cover. When it pops, add the rest of the kernels. Partially cover and cook, shaking the pot, until you no longer hear the popping sounds. Remove from the heat and spread the popcorn on a baking sheet.
• In the same pot, melt the butter over medium heat. Add the toffee chips and peanuts and stir until the toffee melts and evenly coats the peanuts, about 2 minutes, adding more butter if needed. Pour the mixture over the popcorn. Use a rubber spatula to toss the popcorn and toffee sauce to evenly coat.
• Put the chocolate chips in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Dip a whisk in the melted chocolate and use it to drizzle over the popcorn. Let harden before serving.

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.

CHOCOLATE, PEANUT & PRETZEL TOFFEE CRISPS

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange Saltines in a single layer on foil., In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir until sugar is dissolved, 2-3 minutes. Remove from heat; stir in vanilla. Spread evenly over crackers., Bake until bubbly, 8-10 minutes. Immediately sprinkle with chocolate chips. Allow chips to soften 2 minutes, then spread over top. Sprinkle with peanuts, pretzels and M&M's minis; shake pan to settle toppings into chocolate. Cool., Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container.

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.

SWEET & SALTY PEANUT BUTTER CHOCOLATE PRETZEL BARS

Steps:

• Line an 8x8 or 9x9 inch baking dish with aluminum foil and spray with non-stick cooking spray. (I used the butter wrappers to grease but did not put any foil in the pan).
• In the bowl of a stand mixer or with an electric mixer, beat together 3/4 cup peanut butter, butter, and vanilla extract until creamy.
• Add confectioners' sugar and brown sugar.
• Slowly beat sugars into peanut butter until well-combined. Add 1 1/2 cup pretzels and beat to combine.
• Press mixture into the bottom of prepared baking dish.
• In a microwave safe bowl, melt together chocolate chips and remaining 1/4 cup peanut butter.
• Stir until smooth. Pour over the top and smooth with a spatula. Sprinkle with remaining 1/2 cup of crushed pretzels. Press down lightly.
• Refrigerate for at least 3 hours before cutting into bars and serving.

CRISPY PRETZEL BARS

Steps:

• In a large microwave-safe bowl, combine the sugar and corn syrup. Microwave on high for 2 minutes or until sugar is dissolved. Stir in peanut butter until blended. Add the cereal, pretzels and M&M's; stir until coated. Press into a greased 15x10x1-in. pan. Cut into bars.

PEANUT BUTTER POPCORN BARS

Steps:

• Place popcorn in a large bowl; set aside. In a saucepan over medium heat, bring sugar and corn syrup to a boil, stirring constantly. Boil for 1 minute. Remove from the heat., Stir in peanut butter and vanilla; mix well. Pour over popcorn and stir until well coated. Press into a buttered 13x9-in. pan. Cool slightly before cutting.