No Bake Chocolate Pretzel Peanut Butter Squares Recipes

Steps:

• melt butter.
• in medium bowl, add the melted butter, pretzel crumbs and confectioners sugar,.
• Add 1 cup of the peanut butter.
• Stir until well combined.
• press the mixture evenly into a 9x13 inch baking dish.
• Combine the chocolate chips with the remaining 1/4 cup of peanut butter.
• in a micro wave safe bowl.
• microwave for 30 second intervals (two should be enough).
• mix to blend.
• spread over peanut butter-pretzel layer.
• refridgerate for at least 1 hour before cutting into squares.

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.

Steps:

• Line bottom and sides of 8-inch square pan with foil or parchment paper. Spray foil with cooking spray. In large bowl, mix cereal and oats; set aside.
• In large microwavable bowl, microwave cookie butter, honey and brown sugar uncovered on High 2 to 3 minutes, stirring every 30 seconds, until mixture is boiling and slightly thickened.
• Pour over cereal mixture in bowl; stir until evenly coated. Gently stir in chocolate chips. Using buttered back of spoon, press mixture very firmly in pan. Refrigerate about 1 hour or until firm enough to cut.
• For bars, cut into 4 rows by 4 rows. Store covered at room temperature up to 1 week.