Peanut Butter Bark

Cari made this in 2022

 

A quick and easy sweet and salty candy you can't resist!

Prep Time 5 minutes      melting time 5 minutes               Total Time 10 minutes               Servings 36         Calories 144kcal

Author Julie Blanner

Ingredients

·        10 ounces peanut butter chips

·        8 ounces chocolate chips

·        1 cup pretzels

·        1 cup candy Reese's Peanut Butter cups or other

·        1 cup marshmallows

 

Instructions

1.    Melt peanut butter chips in the microwave at medium power in 30 second increments and stir until smooth.

2.    Spread peanut butter mixture onto parchment lined cookie sheet.

3.    Melt chocolate chips in the microwave at medium power in 30 second increments and stir until smooth.

4.    Swirl in melted chocolate.

5.    Add pretzels and candy, lightly pressing down to adhere.

6.    Allow to set until solid.

 

Notes

• Use a heat-proof spatula to spread the peanut butter and chocolate layers.
• For the chocolate, we use a good quality semisweet chocolate chip because that’s what we tend to have on hand. You can use milk or dark chocolate if you prefer.
• Add different candies - M&Ms, Reese's Pieces, different types of chocolate chips, nuts etc.
• Instead of pretzels, try graham crackers, nilla wafers, or your favorite salty snack addition.
• For faster set-up, you can throw the entire pan into your refrigerator!

 

Nutrition

Calories: 144kcal

Carbohydrates: 20g

Protein: 3g

Fat: 6g

Saturated Fat: 4g

Polyunsaturated Fat: 0.5g

Monounsaturated Fat: 1g  Trans Fat: 0.01g | Cholesterol: 3mg

Sodium: 81mg

Potassium: 32mg

Fiber: 1g

Sugar: 15g

Vitamin A: 19IU

Vitamin C: 0.1mg

Calcium: 14mg

Iron: 0.5mg

 

recipe found on: https://julieblanner.com/peanut-butter-bark/

No Bake Caramel Pretzel Crack Bars!

Ingredients

• 11.5 oz bag of Hershey’s Milk Chocolate Chips
  
• 11 oz bag of Kraft Caramel Bits
• ½ Cup Reese’s Peanut Butter Chips
• 8 oz of Mini Twist Pretzels

Instructions

1. In a small glass bowl, add the Hershey chocolate chips (Reserve about ¼ cup of chips for later). Melt in microwave in 20 second intervals until melted.
2. Spread the melted chocolate on a parchment lined cookie sheet.
3. Place pretzels on top of the chocolate, they can overlap.
4. Place the Kraft caramel bits in a bowl with 2 Tablespoons of water and melt in microwave for 1 ½ minutes to 2 minutes. Once melted drizzle and spread over the pretzels. Let Cool.
5. Melt the reserved ¼ cup of chocolate chips in the microwave and drizzle over the cooled caramel. Repeat with the Reese’s peanut butter chips.
6. Let Bars cool completely then Enjoy!!

https://myincrediblerecipes.com/no-bake-caramel-pretzel-crack-bars/

Chocolate Peanut Butter Globs

(Makes 20 to 22 cookies)

Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

Photo: Quentin Bacon

    

6 tablespoons (¾ stick) unsalted butter
12 ounces semisweet chocolate chips, divided
2 ounces unsweetened chocolate
2 extra-large eggs
1 tablespoon instant espresso powder, such as Medaglia d’Oro
2 teaspoons pure vanilla extract
¾ cup sugar
1/3 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
¼ teaspoon kosher salt
1 cup whole walnut halves (chopped)
1 cup whole pecan halves (chopped)
2/3 cup peanut butter chips, such as Reese’s

Preheat the oven to 325 degrees. Line a few sheet pans with parchment paper.

In a bowl set over simmering water, melt the butter, 6 ounces of the chocolate chips, and the unsweetened chocolate, stirring occasionally, until just melted. Remove from the heat and cool for 15 minutes.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, espresso powder, and vanilla until combined. Add the sugar, raise the speed to medium-high, and beat for 2 minutes, until the batter is thick and falls back on itself in a ribbon. Set aside.

With the mixer on low, slowly add the chocolate mixture to the egg mixture. Combine the 1/3 cup of flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula. In another bowl, combine the walnuts, pecans, peanut butter chips, the remaining 6 ounces of chocolate chips, and the tablespoon of flour and fold it into the chocolate mixture. With 2 soup spoons, drop rounded mounds of batter 1 inch apart onto the prepared sheet pans. Bake for 15 minutes exactly. Cool on the baking sheets.
http://barefootcontessa.com/recipes.aspx?RecipeID=895&S=0