No Bake Chocolate Pb Pretzel Ritz Bars Recipes

Steps:

• In a medium bowl, add the melted butter, pretzel crumbs, confectioners' sugar and 1 cup of the peanut butter and stir together until well combined. Press the mixture evenly into the bottom of an ungreased 9-by-13-by-2-inch baking dish. Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth; two intervals should be enough. Mix to blend, then spread over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting into squares.

Steps:

• Line an 8- or 9- inch square baking pan with foil.
• Melt 8 tablespoons of the butter and add to a large bowl. Add the graham cracker crumbs, sugar, vanilla and 1 cup of peanut butter and stir until well combined. Transfer the peanut butter mixture to the prepared baking pan and smooth with an offset spatula to create an even layer.
• Combine the chocolate chips, the remaining 4 tablespoons butter and the remaining tablespoon peanut butter in a medium microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted. Alternatively, this can be done over a double boiler. Pour the chocolate mixture over the peanut butter and smooth with an offset spatula. Arrange the pretzel sticks on the surface of the chocolate, pressing them lightly to adhere. Refrigerate until hardened, about 1 1/2 hours. Cut into squares to serve.

Steps:

• 1. In medium bowl combine melted butter, crunchy peanut butter, confectioners sugar, crushed pretzels and Ritz crackers.
• 2. Press on bottom of ungreased 9x13 dish.
• 3. Melt chocolate & 1/4 cup peanut butter in microwave at 30 sec intervals til melted. Stirring in between until melted. Pour over peanut butter/cracker mix and spread. Refrigerate for 1 hour before cutting into squares.

Steps:

• In a bowl, combine the graham cracker, sugar, and butter. Stir. Add in 1 cup (240g) of peanut butter and mix until combined.
• Line a 9x9 (22x22 cm) or 8x8 (20x20 cm) pan with foil.
• Spread on the peanut butter mixture.
• Melt the chocolate chips with the 2 Tbsp. of peanut butter, and spread on top of the graham cracker mixture.
• Refrigerate for 3 hours.
• Remove from pan, cut, and serve.
• Enjoy!

Steps:

• Line a 9 x 9 inch baking pan with foil leaving an overhang on two sides.
• Lightly spray foil with nonstick cooking spray.
• Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy.
• Gradually beat in 1 cup powdered sugar.
• Stir in remaining 1 cup powdered sugar, 3 cups pretzel pieces and 1/2 cup of chocolate chips.
• Press evenly into prepared baking pan.
• Microwave the remaining 1 1/2 cups chocolate chips and 3/4 cup peanut butter in microwave-safe bowl for 45 seconds; stir until combined.
• If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
• Spread chocolate peanut butter layer evenly over powdered sugar mixture. Sprinkle with the remaining pretzel pieces, pressing down lightly.
• Refrigerate for at least 3 hours or until firm. Lift from pan; peel off foil and cut into pieces.
• Store in a covered container in the refrigerator.

Steps:

• Line a 13x9-in. baking pan with foil, letting ends extend up sides. Set aside 1-1/2 cups pretzels for topping. Pulse remaining pretzels in a food processor until fine crumbs form. In a large bowl, mix butter, peanut butter, confectioners' sugar and pretzel crumbs., Press into prepared pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over peanut butter layer. Break reserved pretzels and sprinkle over top; press down gently. Refrigerate, covered, until set, about 1 hour. Lifting with foil, remove from pan. Cut into 48 bars.