Foodie Friday with Dr. Laura Klein: No Bake Peanut Butter Pretzel Bars

Dentists love sweets too! If you’re a fan of peanut butter cups you’ve got to make these little beauties by Very Best Baking. The crunch of pretzel breaks up the ooey, gooey peanut butter texture and add a touch of salt. The easy microwave directions make them a cinch to create. If you follow it exactly, you shouldn’t have any problems with the chocolate seizing up on you.

These slide under the snack category for me since a serving of two bars is only about 250 calories and they have 6 grams of protein to help me get through the day. They’d be great for parties or fundraisers as long as your school doesn’t have a no-peanut policy. Just make sure you give yourself enough time to let them chill completely. As always, feel free to share this post with friends and family who love sweets as much as I do. Just make sure to remind them to brush their teeth sometime afterward!

No Bake Peanut Butter Pretzel Bars

Ingredients:
Nonstick cooking spray
2 cups creamy peanut butter, divided
3/4 cup (1 1/2 sticks) butter, softened
2 cups powdered sugar, divided
4 cups (roughly ½-inch pieces), broken small pretzel twists, divided
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips or Morsels

 

Directions:

  1. Line 13 x 9-inch baking pan with foil leaving an overhang on two sides. Lightly spray foil with nonstick cooking spray.
  2. Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. Stir in remaining 1 cup powdered sugar, 3 cups pretzel pieces and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.
  3. Microwave remaining 1 1/2 cups morsels and 3/4 cup peanut butter in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread chocolate layer evenly over powdered sugar mixture. Sprinkle with the remaining pretzel pieces, pressing down lightly. Refrigerate for at least 3 hours or until firm. Lift from pan; peel off foil. Cut into 60 pieces. Store in covered container in refrigerator.
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