Peanut Butter Pretzel Bars Recipes

PEANUT BUTTER PRETZEL BARS

Steps:

• Line a 13x9-in. baking pan with foil, letting ends extend up sides. Set aside 1-1/2 cups pretzels for topping. Pulse remaining pretzels in a food processor until fine crumbs form. In a large bowl, mix butter, peanut butter, confectioners' sugar and pretzel crumbs., Press into prepared pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over peanut butter layer. Break reserved pretzels and sprinkle over top; press down gently. Refrigerate, covered, until set, about 1 hour. Lifting with foil, remove from pan. Cut into 48 bars.

PEANUT BUTTER PRETZEL MAGIC BARS

Steps:

• Prep pan: Preheat the oven to 350°F. Line an 8x8-inch square baking pan with foil, allowing a couple inches to overhang down the side of the pan. Generously, coat with cooking spray or brush with melted butter. Set aside. If using a glass baking dish, lower the oven temperature to 325°F.
• Bake the crust: Bake the crust until it feels firm to the touch and is slightly golden around the edges, about 10 minutes.
• Cool: Remove the bars from the oven and cool on a cooling rack for 1 1/2 hours. Take out of the pan and remove foil. Continue cooling on rack for an additional 1 hour. Once bars reach room temperature, wrap in plastic wrap and chill in refrigerator for 2 hours or overnight. This will ensure that the bars slice cleanly with the least amount of crumbling. You can cut them once they've cooled to room temp, but the crust may crumble.
• Serve and store: Once the bars are chilled, slice into 16 squares and serve. Store leftover magic bars in an air-tight container in the refrigerator for 7 days or at room temperature for 5 days.

NO-BAKE CHOCOLATE-PRETZEL-PEANUT BUTTER SQUARES

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.

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.

SWEET & SALTY PEANUT BUTTER CHOCOLATE PRETZEL BARS

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.

EASY NO-BAKE BUTTERFINGER® AND PEANUT BUTTER PRETZEL BARS

Steps:

• Line 13 x 9-inch baking pan with foil leaving an overhang on two sides. Spray foil with nonstick cooking spray.
• Heat marshmallows, butter and salt in large, heavy-duty saucepan over medium-low heat, stirring frequently, for 5 to 10 minutes, until smooth. Remove from heat. Add 1 cup morsels and peanut butter; stir until melted.
• Working quickly, stir in cereal, chopped Butterfinger and pretzels. Stir in remaining 3/4 cup morsels. Spread mixture into prepared baking pan with greased spatula, pressing down lightly. Cool for 2 hours or until set. Lift from pan; remove foil. Cut into bars with serrated knife.