Best Sweet Salty Peanut Butter Chocolate Pretzel Bars Recipes

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SWEET & SALTY PEANUT BUTTER CHOCOLATE PRETZEL BARS



Sweet & Salty Peanut Butter Chocolate Pretzel Bars image

Oh boy. This recipe is a keeper. You may want to double the recipe. I'm glad I did. Recipe courtesy of www.akitchenaddiction.com.

Provided by AmyZoe

Categories     Dessert

Time 45m

Yield 30 serving(s)

Number Of Ingredients 7

1 cup creamy peanut butter, divided
1/2 cup butter, softened
1 teaspoon vanilla extract
3/4 cup confectioners' sugar
1/4 cup brown sugar
2 cups crushed small pretzels, divided
1 cup chocolate chips

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.

SWEET AND SALTY FUDGE



Sweet and Salty Fudge image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h45m

Yield 9 to 16 squares

Number Of Ingredients 6

Nonstick cooking spray, for the foil
2 cups semisweet chocolate chips
One 14-ounce can sweetened condensed milk
1/2 cup peanut butter
1/2 cup kettle-cooked chips, lightly crushed
1/2 cup thin pretzel sticks, lightly crushed

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.

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