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Category: Bars
Prep Time: Cook Time: Total Time:
Crust:
1/4 cup of confectioner sugar
3 tablespoons of granulated sugar
1/2 cup butter
1 tablespoon vanilla
1 cups of flour
Place butter and sugar in a bowl and beat until light and creamy. Add vanilla and beat until combined. Add flour and beat until combined. Press dough into bottom of pan. Bake at 350 for about 12-15 minutes; set aside to cool.
Filling
1 11.5oz bag of chocolate chops
3/4 cups milk
2 1/2 cups of Pretzel Peanut Butter Sandwich, chopped
Melt chocolate in a pan over (not on) simmering water. Add milk and whisk to combine. Remove chocolate mixture from heat and let cool for 10 minutes. Measure out 1/3 cup of chocolate mixture; set aside.
Fold chopped peanut butter pretzel sandwich into the chocolate. Pour mixture over cooled crust. Pour remaining chocolate on top. Then use a spatula and smooth out the top chocolate. To finish, drizzle caramel on top and sprinkle with sea salt. Set pan in refrigerator to set for at least thirty minutes or overnight before cutting.
Homemade Caramel Sauce:
1 cup granulated sugar
4 tablespoons water
4 tablespoons unsalted butter
10 tablespoons of heavy cream
1/2 teaspoons of kosher salt
Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine.
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CHOCOLATE AND PEANUT BUTTER PRETZEL BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
Crust:
1/4 cup of confectioner sugar
3 tablespoons of granulated sugar
1/2 cup butter
1 tablespoon vanilla
1 cups of flour
Place butter and sugar in a bowl and beat until light and creamy. Add vanilla and beat until combined. Add flour and beat until combined. Press dough into bottom of pan. Bake at 350 for about 12-15 minutes; set aside to cool.
Filling
1 11.5oz bag of chocolate chops
3/4 cups milk
2 1/2 cups of Pretzel Peanut Butter Sandwich, chopped
Melt chocolate in a pan over (not on) simmering water. Add milk and whisk to combine. Remove chocolate mixture from heat and let cool for 10 minutes. Measure out 1/3 cup of chocolate mixture; set aside.
Fold chopped peanut butter pretzel sandwich into the chocolate. Pour mixture over cooled crust. Pour remaining chocolate on top. Then use a spatula and smooth out the top chocolate. To finish, drizzle caramel on top and sprinkle with sea salt. Set pan in refrigerator to set for at least thirty minutes or overnight before cutting.
Homemade Caramel Sauce:
1 cup granulated sugar
4 tablespoons water
4 tablespoons unsalted butter
10 tablespoons of heavy cream
1/2 teaspoons of kosher salt
Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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