RECIPE NO.

17

2. FOLD ALONG SCORE LINE 3. GLUE SIDES TOGETHER 4. TRIM AROUND EDGES TO MAKE 4X6" FINISHED RECIPE CARD.

fold along dotted line

ENJOY!

1. PRINT ON 8.5X11" CARD STOCK

TAKE BARS
makes 12 bars

5

DIRECTIONS 1. Preheat the oven to 350 degrees. Line an 8x8" pan with parchment paper. In a food processor, pulse the pretzels, peanut butter and 2 tablespoons of sugar until the pretzels are crushed into small bits and the mixture clumps together. Press firmly into the pan and bake for 10 minutes. 2. In a saucepan over medium hear, stir remaining 1 cup of sugar and water until sugar dissolves. Increase heat to high and boil sugar for about 5 minutes, or until the color begins to darken. Swirl saucepan so caramelized sugar continues to mix and cook until it's a medium amber color. Remove from the heat and carefully whisk in the heavy cream (it will bubble violently, so stir carefully!) and vanilla. Set aside to cool. 3. Pour caramel over the pretzel crust, then top with chopped peanuts. Evenly cover all the peanuts with the chocolate chips and bake for 10 minutes. 4. Use an offset spatula or knife to smooth out the chocolate chips while they're still warm and top with sea salt or crushed pretzels. Let cool to room temperature, then chill in the refrigerator for a couple hours, or until chocolate hardens. Slice into bars and serve!

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INGREDIENTS 3 cups mini pretzels 1 cup peanut butter 1 cup, plus 2 tablespoons sugar 3 tablespoons water ½ cup heavy cream, at room temperature ½ teaspoon vanilla extract ¾ cup peanuts, coarsely chopped 1 heaping cup of semi-sweet chocolate chips Sea salt flakes or crushed pretzels for topping

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