Butterscotch Pretzel Bars Recipes

NO-BAKE BUTTERSCOTCH-PRETZEL BARS

Steps:

• Line a 13x9x2-inch pan with foil. Lightly coat the foil with cooking spray; set aside. In a large mixing bowl, stir together powdered sugar, peanut butter, and melted butter. Stir in 2 cups crushed pretzels. Press mixture firmly into the bottom of prepared pan.
• In a heavy medium saucepan, combine butterscotch pieces and whipping cream. Stir over low heat until pieces are just melted.
• Carefully spoon and spread butterscotch mixture over crumb mixture in pan. Sprinkle 1/2 cup coarsely crushed pretzels and the peanuts evenly over butterscotch mixture; press gently.
• Cover and chill for at least 2 hours. Cut into bars to serve. Store in refrigerator for up to 1 week.

BUTTERSCOTCH-PRETZEL BARS

Steps:

• Preheat the oven to 375˚. Line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on all sides. Coat the parchment with cooking spray.
• Pulse the cookies in a food processor until finely ground. Drizzle in the melted butter and pulse until the crumbs are completely coated. Press the crumb mixture evenly into the bottom of the prepared pan. Pour the sweetened condensed milk over the top and gently spread it to the edges with the back of a spoon.
• Add the broken mini pretzel twists, salted roasted peanuts, butterscotch chips and milk chocolate chips, pressing them down gently with your hands. Bake until the bars are golden brown around the edges and beginning to pull away from the pan, 25 to 30 minutes. Let cool in the pan on a rack for at least 3 hours. Use the parchment overhang to lift the bars out of the pan. Slice with a serrated knife.