Rabu, 24 April 2019
Layers of chocolate, mini pretzel twists and Reese’s portions sweet are crowned with a yummy homemade peanut butter sauce. these Chocolate and Peanut Butter Pretzel Bars are the precise NO BAKE, candy and salty deal with.
lifestyles has been crazzzy busy at our residence recently. namely, my little three-month-antique has torticollis. It’s no longer a large deal and with any luck could be without problems constant with a few physical remedy over the next few months.
My babies are out of preschool for the summer season so my days were became upside down with mom duties. Like I told my husband when he referred to as during lunch-time and asked what we did that morning: “nothing, and the whole lot”.
Ingredients :
- 12 ounces semi-sweet chocolate chips (good quality )s , divided (I like Ghirardelli brand best for melting)
- 8 ounces mini pretzel twists , half of a regular 16-ounce bag
- 4 ounce box Reese's Pieces candies
Peanut Butter Sauce:
- 1/2 cup honey
- 1/3 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
Instructions :
- Line a large, rimmed baking sheet with parchment paper.
- Melt 8 ounces of the chocolate chips gently in the microwave (on low heat, stirring every 15 seconds) until smooth.
- Spread the chocolate evenly over the parchment. Immediately add the pretzel twists and Reese's Pieces over the top (it's ok if they overlap a little) and gently press them into the chocolate.
For the peanut butter sauce:
- In a medium saucepan over medium heat add honey and sugar and stir well to combine.
- Bring to a boil and boil for 1 full minute, stirring. Remove from heat and stir in peanut butter until smooth.
- Stir in vanilla. Drizzle the peanut butter sauce over the top of the pretzels and candy.
- Melt remaining 4 ounces of chocolate and drizzle on top.
- Refrigerate until hardened.
- Cut or tear into pieces. Store in the fridge.
- You may also like, Graham Cracker Toffee Bars.