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| Chocolate Peanut Butter Pretzel Bars |
I know everyone thinks their kid is the greatest, but really, mine is the greatest. Okay, I kid (no pun intended), and I'm not going to go on a rant about why Brecken's so fantastic (at least not today), but let it be known that we've become *those* parents, who miiiiiiight be a tiny bit obsessed with their child. Every day I think, "I couldn't possibly love you more." And then I wake up the next day and am awed to discover that I do indeed love her more than I did the day before! Parenthood continues to be the best thing I've ever done. It's the scariest, most humbling, and most exciting ride I've ever been on. It's the best gift I've ever been given!
Two Years Ago: Scotcheroos and Mediterranean Vegetable Salad
Three Years Ago: Smoky Black Bean Soup and Roasted Sweet Potato Salad with Toasted Pecans & Dried Cranberries
Four Years Ago: Moroccan Stew and Gingersnaps
Chocolate Peanut Butter Pretzel Bars
Printer-Friendly Recipe
Ingredients:
-1 1/2 cups all-purpose flour
-3/4 cup ground pretzels (measure after grinding)
-1/3 cup confectioners' sugar
-1/2 cup melted butter
-1 tsp salt
for the filling-
-2 cups semisweet chocolate chips
-1 cup peanut butter
-1 cup coarsely chopped pretzels, for topping
Directions:
1. Preheat oven to 350F. Line a 9 x 13 inch baking sheet with foil and spray with cooking spray.
2. To make the crust, combine the flour, ground pretzels, confectioners' sugar, butter, and salt in a large bowl.
3. Press the dough into the prepared pan. Bake for 10-12 minutes, until beginning to firm (crust won't brown much). Remove from oven and allow to cool completely.
4. Once the crust is cool, make the filling. Melt the chocolate chips in a microwave-safe bowl, stirring after every 30 seconds until smooth and melted. Mix in the peanut butter, stirring until smooth. Spread mixture over the crust and sprinkle with chopped pretzels.
5. Chill bars in freezer until set. Cut into squares and serve frozen, chilled, or at room temperature.
from King Arthur Flour
