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Categories:Viewed: 80 - Published at: 8 years ago
Ingredients
- 6 tablespoons unsalted butter melted
- 1/2 teaspoon pure vanilla extract
- 4 ounces pretzel sticks crushed, about 1 cup of crumbs
- 2/3 cup creamy peanut butter
- 1 cup confectioners sugar sifted
- 3/4 cup Ghirardelli(R) 60% Cacao Bittersweet Chocolate Baking Chips
- 3 tablespoons creamy peanut butter
Method
- Line an 8x8 inch pan with aluminum foil or parchment paper and set aside.
- In a large bowl, stir together butter and vanilla extract. With an electric mixer on low speed, add in the pretzel crumbs, 2/3 cup peanut butter, and confectioners' sugar. Mix until thoroughly combined. Press mixture into prepared pan to form an even crust layer.
- In a medium microwave-safe bowl, combine Ghirardelli(R) 60% Cacao Bittersweet Chocolate Baking Chips and peanut butter. Microwave on medium power (50 percent) for 1 minute. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth.
- Using an offset spatula, spread chocolate mixture over the prepared crust layer. Refrigerate bars for at least one hour before cutting into squares or sticks.
