Ingredients
16 oz. semi-sweet or bittersweet chocolate, chopped
3 cups salty pretzel sticks
1 cup smooth peanut butter
4 T unsalted butter
1 c sifted confectioners' sugar
Line a 9x13-inch pan with parchment paper, allowing excess
to hang over the sides
Place half of the
chocolate in a medium bowl and microwave on 50% power in 30-second increments,
stirring after each, until completely melted. Pour the chocolate into an even
layer in the prepared pan.
Gently place the pretzel sticks in an even layer on top of
the melted chocolate. Place the pan in the refrigerator while you prepare the
next layer.
Whisk together the melted butter and peanut butter, then
whisk in the powdered sugar until completely smooth. Spread in an even layer
over top of the pretzels.
Melt the remaining half of the chocolate using the same
method as in step #2. Pour the melted chocolate over the peanut butter layer
and use an offset spatula to spread in an even layer. Return to the pan to the
refrigerator until set, about 30 minutes. Cut into bars and serve. Leftovers
should be stored in an airtight container in the refrigerator for up to 2
weeks.
Recipe adapted from The Brown Eyed Baker.
Indulge!
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