Chocolate Peanut Butter Pretzel Cookie Bars
Chocolate Peanut Butter Pretzel Cookie Bars/king arthur flour web site -here is the original recipe
- 6 1/4 ounces (177g) All-Purpose Flour
- 1 3/4 ounces (57g) ground pretzels (measure after grinding)
- 1 3/8 ounces (39g) confectioners' sugar
- 4 ounces (113g) melted butter
- 12 ounces (340g) semisweet chocolate chips - I use broken 60% chocolate
- 9 1/2 ounces (269g) peanut butter, smooth preferred
- 1 1/4 ounces (35g) coarsely chopped pretzels, for topping
One 9 x 13" pan
H O W :
H O W :
Preheat the oven to 350°F (180C).
Line a 9" x 13" baking pan with parchment, leaving the ends long to create a sling. (This will make removing the bars easier).
To make the crust:
Combine the flour, ground pretzels, and sugar, mixing with your fingers to sift and combine.
Add the melted butter and mix again until you have a soft but not wet dough. (I've made this in my food processor).
Press the dough into the pan and bake for 10 to 12 minutes. The crust won't brown much, but will firm up nicely.
Remove it from the oven and cool completely.
To make the filling:
In a double boiler melt the chocolate chips or the chocolate.
Add the peanut butter, stirring until well combined and smooth.
Pour the filling over the crust.
Spread the filling evenly over the crust, and tap the pan on the counter a few times to remove air bubbles.
Sprinkle more crushed pretzels on top for added crunch.
Chill in the freezer for 45 to 60 minutes.
Use the parchment to lift the bars out of the pan.
Slice into squares or bars.
You can serve frozen; just chilled, or at room temperature .
|above : still soft fresh|
Ready to eat !
Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן This content belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2013 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com