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 PRETZEL BARS
Like turtle bars with a twist, these squares are gooey, crunchy and salty in all the right places. If you can, use chopped bar chocolate as called for in the recipe. If you use chocolate chips, they will seize, and the chocolate layer will look uneven and a little chalky. That said, beauty is only skin deep, and these bars taste great either way, so if chips are all you can find, bake away.
Provided by Samantha Seneviratne
Categories cookies and bars, dessert
Time 50m
Yield 16 to 20 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper leaving a 2-inch overhang on two sides. In the bowl of a food processor, combine pretzels and sugar and process until you have fine crumbs. Add melted butter and process until evenly moistened. Transfer mixture into prepared pan and press down into a compact, even layer. Bake until crust is fragrant and edges are browned, about 17 minutes. Sprinkle with pecans and set aside.
- Prepare the caramel: In a medium saucepan, combine butter, cream, brown sugar and salt. Heat mixture over medium heat, stirring, until butter melts and everything is well combined. Turn heat to medium-high, and bring to a simmer. Cook for 2 minutes. Pour over pecans and prepared crust. Bake until caramel is bubbling and has darkened slightly, 13 to 15 minutes. Transfer to a rack.
- While caramel cools slightly, melt chocolate in short bursts in a heatproof bowl in a microwave or over a pot of simmering water. Let chocolate cool for a few minutes, then spread evenly over caramel. Sprinkle with crushed pretzels and let cool to room temperature. Transfer to the refrigerator to set for 30 to 60 minutes.
- To serve, lift the bars out using the parchment overhang and transfer to a cutting board. Cut into 16 or 20 squares. Store in an airtight container in the refrigerator.
Nutrition Facts : @context http, Calories 577, UnsaturatedFat 11 grams, Carbohydrate 83 grams, Fat 25 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 986 milligrams, Sugar 19 grams, TransFat 0 grams
ALMOND, CHOCOLATE AND PRETZEL GRANOLA BARS
Sweet and salty-- these easy granola bars are packed with crunchy almonds and pretzels and a hint of chocolate and coconut.
Provided by Food Network Kitchen
Time 3h45m
Yield 20 bars
Number Of Ingredients 12
Steps:
- For the base: Preheat the oven to 350 degrees F.
- Toss the oats with the butter on a rimmed baking sheet and spread in an even layer. Bake until toasted, 18 to 20 minutes. Let cool completely, then transfer to a large bowl. Stir in the almonds and coconut.
- For the bars: Line a 9-by-13-inch baking pan with foil, leaving an overhang. Coat the foil with cooking spray.
- Combine the sugar, butter, honey, salt and vanilla in a medium saucepan. Bring to a boil over medium heat, stirring occasionally; the mixture will bubble and foam. Boil for 30 seconds, then pour over the oat mixture and stir. Let cool slightly, then stir in the chocolate chips and pretzels. Pour the mixture into the prepared pan and press firmly with a rubber spatula to spread in an even layer.
- Let the bars stand at room temperature until completely cool and firm enough to slice, 1 to 3 hours. Lift out of the pan using the foil overhang and cut into 20 bars. Store in an airtight container at room temperature for up to 5 days.
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.
CHOCOLATE PEANUT PRETZEL POPCORN BARS RECIPE BY TASTY
A poppin' new twist on the classic crispy rice treat! When cooking the honey and brown sugar mixture, make sure you stir frequently to avoid burning, and feel free to get creative with your favorite mix-ins. These make for a perfect game-day snack with plenty of sweet and savory surprises.
Provided by Betsy Carter
Categories Snacks
Time 1h15m
Yield 12 bars
Number Of Ingredients 8
Steps:
- Line a 9x13-inch (22 x 33) cm baking dish with parchment paper.
- In a large bowl, mix together the popcorn, puffed rice, peanuts, and pretzels.
- In a small pot over medium-high heat, combine the honey, brown sugar, and salt. Cook until the brown sugar dissolves, stirring frequently to avoid burning, 2-3 minutes. Let the mixture to come to a low boil for 1-2 minutes, stirring constantly, then remove the pot from the heat.
- Pour the honey and brown sugar mixture over the popcorn mixture. Using a rubber spatula, stir until the dry ingredients are well coated and beginning to stick together.
- Once the mixture comes together and has cooled slightly, add ½ cup (85 G) of the chocolate chips, mixing well to incorporate. Some of the chocolate may melt, but that's okay!
- Transfer the mixture to the prepared baking dish. Using lightly moistened hands, press the mixture into the baking dish in an even layer.
- Top with the remaining ¼ cup (40 G) chocolate chips and more pretzels.
- Set aside in a cool place for 1 hour to set, then cut into 12 bars.
- Enjoy!
Nutrition Facts : Calories 795 calories, Carbohydrate 148 grams, Fat 16 grams, Fiber 13 grams, Protein 18 grams, Sugar 39 grams
CHOCOLATE PRETZEL BARS
Back to school for the kids means back to snack making for you. By dedicating the time on a weekend to whip up a batch of these chocolate pretzel bars will mean one less thing you have to worry about during the week. Whether you're looking for snacks to pack in your daughter's lunchbox, or finding the perfect remedy to fill your active son's tummy after school, these bars, compliments of the Canadian magazine, Chatelaine, are the perfect fit.
Provided by Mary Jenny
Categories Chocolate Chip Cookies
Time 20m
Yield 1 bars, 18 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large non-stick frying pan over medium-high. Add quick oats, stirring often, until browned, 4 to 5 minutes. Set aside.
- Stir unsalted butter, creamed honey and packed brown sugar in a large saucepan set over medium-high. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir in oats, puffed-rice cereal, chopped pretzels and flax seeds until combined.
- Scrape into a greased 8" x 8" baking dish. Smooth top, then sprinkle with chocolate chips. Refrigerate until firm, about 30 minute Cut into bars. Let stand at room temperature 5 minutes before serving.
- Keep well-refrigerated in a re-sealable plastic bag for up to one week.
- Additional back-to-school snack recipes can be found at www.walmart.ca/recipes.
Nutrition Facts : Calories 96.3, Fat 4.4, SaturatedFat 2.3, Cholesterol 6.8, Sodium 21.7, Carbohydrate 14.1, Fiber 1.1, Sugar 8.6, Protein 1.3
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