PRETZEL BARS RECIPES
NO-BAKE CHOCOLATE-PRETZEL-PEANUT BUTTER SQUARES RECIPE ...
Provided by Trisha Yearwood
Categories dessert
Total Time 1 hours 17 minutes
Cook Time 16 minutes
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.
LOADED-UP PRETZEL COOKIES RECIPE: HOW TO MAKE IT
Coconut, M&M’s and salty, crunchy pretzels make these loaded cookies unlike any you’ve ever tasted—or resisted. —Jackie Ruckwardt, Cottage Grove, Oregon
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Shape 1/4 cupfuls of dough into balls; place 3 in. apart on ungreased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 295 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 311mg sodium, CarbohydrateContent 42g carbohydrate (28g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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PRETZEL DESSERT RECIPE: HOW TO MAKE IT
Save both time and money with a big batch of this sweet and salty, creamy and crunchy treat. Any dessert that is left over is super the next day, too. —Rita Winterberger, Huson, Montana
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Total Time 20 minutes
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- In a large bowl, toss 1-1/2 cups pretzels with sugar and melted butter. Press into an ungreased 13x9-in. dish., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping., Spread half of the mixture over pretzel layer. Top with pie filling; spread with remaining cream cheese mixture. Sprinkle with remaining pretzels. Refrigerate, covered, overnight before serving.,
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- Spread raspberries over filling; pour cooled gelatin on top. Refrigerate 3 to 4 hours or until firm. Cut into 4 rows by 3 rows.
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- Carefully spoon gelatin topping over filling. Refrigerate 4 to 6 hours or until firm. To serve, cut into 4 rows by 3 rows.
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Salty pretzels, creamy caramel, semi sweet chocolate and a sprinkling of sea salt, that's right, only four ingredients and this sweet and salty treats can be yours to enjoy!
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Total Time 1 hours 15 minutes
Cuisine American
Calories 67 calories per serving
- Line a cookie sheet with parchment paper, Melt 8 ounces of chocolate whether on the stove or in the microwave, on low, stirring frequently, when melted and smooth, spread into a "rectangle shape" on prepared pan. Press pretzels into the warm chocolate, it's okay to let them overlap. Unwrap and melt caramels with about 2 Tablespoons of water. Again you can do this on the stove or in the microwave. Just make sure you are stirring frequently. When caramels are melted and smooth pour them over the pretzels. Melt remaining 4 ounces of chocolate chips and drizzle over caramel and sprinkle with sea salt. Place in the refrigerator until caramel and chocolate are set. Break or cut into pieces.
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- In a large saucepan, melt chocolate and butterscotch chips with peanut butter over low heat. Spread half in a greased 15x10x1-in. pan; chill until firm. Stir in peanuts into remaining melted mixture and set aside. Place sugar and vanilla or maple flavoring in a large bowl; set aside. In a small saucepan, combine butter, milk and pudding mix; bring to a boil and boil for 1 minute. Add to bowl and beat until smooth; spread over chilled layer in pan. Chill until firm. Cover with reserved peanut/chocolate mixture. Refrigerate until serving. Cut into bars.
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