No Bake Sweet & Salty Peanut Butter Pretzel Bars

Chocolate Pretzel Bars

Pin It

I haven’t made a dessert like this in a while and it was DELICIOUS!!!  I’m guessing David liked it, too, since he ate three bars at one sitting.  No, it’s not gluten free.  But it was worth every bite.  You’re going to want to make this – as soon as possible.

By the way, I just call it the Chocolate Pretzel Dessert.  It’s easier.

Ingredients:

  • 2 cups creamy peanut butter
  • ¾ cup (1-1/2 sticks) butter
  • 2 cups powdered sugar
  • 4 cups broken, small pretzel twists
  • 2 cups (12 oz. package) semi-sweet chocolate chips

Directions:

Line 13×9 pan with foil leaving overhang on two sides. (1)  Lightly spray with pam.

Beat 1-1/4 cups peanut butter and butter in a large mixer bowl until creamy.  Gradually beat in 1 cup powdered sugar.  Stir in remaining 1 cup powdered sugar, 3 cups pretzel pieces and ½ cup morsels.  Press evenly in prepared baking pan.  Smooth top with spatula.

Microwave remaining 1-1/2 cup morsels and ¾ cup peanut butter in medium, uncovered bowl on medium high (70%) for 45 seconds.  Stir.  If necessary, microwave at additional 10-15 second intervals, stirring just until morsels are melted.

Spread chocolate layer evenly over powdered sugar mixture.  Sprinkle with remaining pretzel pieces, pressing down lightly.  (2) Refrigerate 3 hours or until firm.

Notes:

(1)     I did not do this.  I put them directly in the pan.

(2)     After about 30 minutes in the refrigerator, I cut the dessert into bars.  I’ve discovered that when desserts have a chocolate top, sometimes when you cut them after they’ve hardened, the top breaks.  So I like to cut them before the topping gets too hard.  When you re-cut later, it’s a LOT easier.

from verybestbaking.com (Nestle)

Sweet ‘N Salty Pretzel Brownies

Sweet ‘N Salty Pretzel Brownies

Pin It

Wow!  All I can say is “Wow”.  These were delicious!  They took a little bit of time because of the layers but they were well worth it.

Ingredients:

  • 1-1/2 cups crushed pretzels
  • ¼ cup sugar
  • ½ cup butter or margarine, melted
  • 1 box (1 lb 2.4 oz) Betty Crocker Original Supreme Premium brownie mix
  • ¼ cup water
  • ¼ cup vegetable oil
  • 2 eggs
  • 1 container (1 lb) Betty Crocker Rich & Creamy vanilla frosting
  • 1 cup coarsely chopped pretzels
  • 1 cup coarsely chopped mixed nuts

Directions:

First Layer:  Heat oven to 350 degrees.  In medium bowl, mix crushed pretzels, sugar and butter.  Press in ungreased 13×9-inch pan.  Bake 8 minutes.  Cool 20 minutes.

Second Layer:  In medium bowl, stir brownie mix, contents of chocolate syrup pouch (from brownie mix box), water, oil and eggs until blended.  Carefully spread batter over cooled crust.  Bake 19 to 22 minutes or until toothpick comes out almost clean.  Cool completely about 1 hour.

Third Layer:  Frost brownies with vanilla frosting.  Sprinkle with chopped pretzels and nuts.  Yield:  24

from Betty Crocker Cookbook

No Bake Crispy Pretzel Bars

Crispy Pretzel Bars

Pin It

I wasn’t sure I would like this since I’m not a big fan of pretzels but I was pretty sure my family would.  And they did.  But I liked it, too.  I didn’t really taste the pretzels especially with all the other goodies.

Ingredients:

  • 1 cup sugar
  • 1 cup light corn syrup
  • ½ cup peanut butter
  • 5 cups crisp rice cereal
  • 2 cups pretzel sticks
  • 1 cup plain M&M’s

Directions:

In a large microwave-safe bowl, combine the sugar and corn syrup.  Microwave on high for 3 minutes or until sugar is dissolved.  Stir in peanut butter until blended.  Add the cereal, pretzels and M&M’s; stir until coated.  Press into a greased 15x10x1 pan.  Cut into bars.  Yield about 5 dozen.

Notes:

  • I broke the pretzel sticks into smaller pieces.
  • You’ll get 5 dozen if you cut them really tiny which I didn’t.  I cut half of the pan into smaller pieces and the other half into bigger pieces so I ended up with 12 big pieces and 24 smaller pieces.

from Quick Cooking Magazine

Pretzel-Crusted Chicken with Cheddar Cheese Sauce & Broccoli & Rice Pilaf

Here’s another winner(s) from Cooking with Paula Deen Magazine (September/October 2012).  I don’t really like pretzels so I was worried I wouldn’t like this but the pretzels gave it crunch with a little salt.  It was very good and I’ll definitely be making it again.  I’ll also be using the cheese sauce recipe with other recipes.  It was easy and tasted great.

Pretzel-Crusted Chicken with Cheddar Cheese Sauce

Ingredients:

  • 2 large eggs
  • 1 tablespoonDijonmustard
  • 1-1/2 cups crushed pretzels
  • 1 tablespoon minced fresh thyme (I used 1 teaspoon dried)
  • 1-1/2 pounds chicken cutlets (I used tenders)
  • ¼ cup olive oil, divided
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1-1/2 cups shredded Cheddar cheese

Directions:

1.       In a shallow dish, whisk together egg and mustard until smooth.  In a separate shallow dish, combine pretzels and thyme.

2.       Dip chicken in egg mixture, letting excess drip off.  Dredge in pretzel mixture to coat.

3.       In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat.  Add half of chicken and cook for 5 to 6 minutes per side or until cooked through (I had to add oil).  Remove chicken from skillet and keep warm.  Repeat procedure with remaining 2 tablespoons oil and chicken.  Wipe skillet clean.

4.       Melt butter over medium heat.  Add flour, and cook, whisking constantly, for 2 minutes.  Slowly add milk, whisking until smooth.  Cook, whisking constantly, 6 to 8 minutes or until thickened and bubbly.  Add cheese; stirring until cheese melts and mixture is smooth.  Spoon sauce over chicken.  Serve with Broccoli and Rice Pilaf.

Broccoli and Rice Pilaf

Ingredients:

  • 2 tablespoons butter
  • 3 cups chopped broccoli
  • ½ cup finely chopped onion
  • 1-1/2 cups uncooked long-grain rie
  • 3 cups chicken broth

Directions:

In a medium saucepan, melt butter over medium heat.  Add broccoli and onion, and cook, stirring frequently, for 3 minutes.  Add rice and cook, stirring constantly for 1 minute.  Stir in broth.  Increase heat to medium-high, and bring mixture to a boil.  Cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender.

NOTES:

1.       As I mentioned before, this cheese sauce was really good and easy and I’ll be making a separate recipe card for it.  It could be good on lots of things.

2.       Next time I make this I’m going to bake the chicken instead of cooking it in the skillet.  It might not be quite as crunchy but I HATE skillet cooking.  I’ll bake it at 400 for 15 to 20 minutes.  And while it’s baking, I’ll make the cheese sauce.  Then I won’t have to keep the chicken warm while I make the cheese sauce.