Sweet and Salty Peanut Butter Chocolate Pretzel Bars
Crust:
· 2 cups finely crushed pretzels (from about 4 cups whole mini pretzel twists or snaps)
· ½ cup all-purpose flour
· 1 teaspoon kosher salt
· 10 tablespoons unsalted butter, melted
Filling:
· 1 cup creamy peanut butter
· 1 cup marshmallow cream
· 8 ounces cream cheese, softened
· 1 teaspoon vanilla
· 1 cup powdered sugar
· 1 cup lightly salted peanuts
· 1 cup semi-sweet or milk chocolate chips
Topping:
· 1 cup semi-sweet chocolate chips
· ½ cup creamy peanut butter
· Whole mini pretzel snaps twists
· Kosher salt
Bake the Crust:
Preheat the oven to 350. Line a 9x12 pan tightly with foil, leaving a 1-inch overhang at each end. Spray with non-stick spray.
In a bowl, combine the crushed pretzels, flour and salt. Drizzle with the melted butter and toss with a fork to moisten. Press firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool completely.
Prepare the Filling:
In the bowl of your stand mixer fitted with the paddle attachment, beat the peanut butter, marshmallow cream, cream cheese, vanilla and powdered sugar on low to combine, then on medium speed for 3-4 minutes until smooth and creamy. Stir in the peanuts and chocolate chips. Spread evenly over the cooled crust.
Make the Topping:
In a heatproof bowl, combine the chocolate chips and peanut butter. Place the bowl over a saucepan of gently simmering water (the bottom of the bowl should not be touching the water). Stir occasionally with a spatula until the chocolate is melted and the mixture is smooth. Spread evenly over the filling.
Arrange the pretzels on top of the chocolate topping and sprinkle with the Kosher salt.
Refrigerate until firm, at least 3-4 hours, or overnight, before lifting the foil out of the pan and cutting into bars. Keep refrigerated until ready to serve.
Yields 36 bars.
Recipe from Curly Girl Kitchen