Pretzel Peanut Butter Crispy Bars

Pretzel Peanut Butter Crispy Bars2

Grudges. I’m really good at holding them. Mainly stupid ones and mainly against my mother. Not for spiteful reasons but just because I like to push her buttons sometimes. I’ll never let her forget the time that she made me take a nap on my fourth birthday. Although I should probably let that one go since I distinctly remember marching my bratty butt downstairs after the fact, crossing my arms over my chest, and declaring “are you happy now?” I once broke my collar bone during gymnastics. That one was both physically and emotionally painful because my mom thought I was faking it and just looking for sympathy until I forced her to take me in for X-rays. My brother pushed me down the stairs once and knocked out my two front teeth. I guess I should let that one go too since I got my revenge when I pushed him head-first off the trampoline. Yeah, you heart me right. Don’t mess with me.

For future reference, if someone is holding a grudge against you, all those sour memories will melt away if you make them a batch of these Pretzel Peanut Butter Crispy Bars. There is a little bit of sweet, salty, crunchy, and creamy in every bite. If you love chocolate (especially when it has a salty bite to it) then you will fall head over heals in love with these bars. The bottom layer is a mixture of crushed pretzels, caramel, and Rice Krispies cereal. The middle layer is purely milk chocolate and peanut butter, and the top layer is a smooth bittersweet chocolate glaze.

Pretzel Peanut Butter Crispy Bars
 
Prep time
Cook time
Total time
 
Salty pretzel crust with milk chocolate peanut butter filling and a smooth chocolate glaze.
Author:
Yield: Makes 16 bars
Ingredients
FOR THE CRUST:
  • 1 cup crushed salted pretzels
  • ¾ cup Rice Krispies cereal
  • ¼ cup sugar
  • ¼ cup water
  • 3 tablespoons light corn syrup
  • 3 tablespoons unsalted butter
FOR THE MIDDLE LAYER:
  • 5 ounces milk chocolate, chopped
  • 1 cup creamy peanut butter
FOR THE GLAZE:
  • 3 ounces bittersweet chocolate, chopped
  • ½ stick unsalted butter
  • ½ teaspoon light corn syrup
Directions
FOR THE CRUST:
  1. Spray an 8-inch square baking pan with nonstick cooking spray.
  2. Place the pretzels and cereal in a large bowl and set aside. Combine the sugar, water, and corn syrup in a small saucepan over high heat. Bring to a boil and cook for 3 to 5 minutes, until a candy thermometer registers 235°F. Remove from the heat and stir in the butter. Pour the mixture over the cereal and quickly stir until the cereal is completely coated. Press the mixture over the bottom of the prepared pan and let cool to room temperature.
FOR THE MIDDLE LAYER:
  1. Meanwhile, combine the chocolate and peanut butter in the top of a double boiler placed over simmering water, stirring until the mixture is smooth. Pour the mixture over the cooled crust and spread into an even layer. Chill in the refrigerator for about 1 hour, until the layer is hardened.
FOR THE GLAZE:
  1. Combine the chocolate, butter, and corn syrup in the top of a double boiler placed over simmering water, stirring until the mixture is smooth. Pour the mixture over the cooled layer and spread evenly. Chill for about 1 hour, until the glaze is hardened. Cut into squares and serve at room temperature.

 

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