Peanut Butter Chocolate Pretzel Candy Recipes

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:

• In a microwave, melt chocolate chips and 3 teaspoons oil; stir until smooth. Dip pretzels in chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets to set., Melt peanut butter chips and remaining oil; transfer to a small resealable plastic bag. Cut a small hole in a corner of bag; drizzle over pretzels. Allow to set. Store in airtight containers.

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:

• Stir together peanut butter, sugar, and butter. Stir in crushed pretzels. Form into 1-inch balls. Freeze for 30 minutes. Dip in melted chocolate. Refrigerate until set.

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:

• In a microwave or heavy saucepan, melt chocolate chips and 3 t. oil until smooth.
• Dip pretzels, shake off excess.
• Place on waxed paper-lined baking sheet to set and then refrigerate for one hour.
• Meanwhile melt the peanut butter chips and remaining oil.
• Transfer to a small resealable bag.
• Cut a small hole in the corner of bag, drizzle over 1/2 the pretzels and again refrigerate until hardened.
• Store in a airtight container.

Steps:

• Mix the chips and the peanut butter in a microwaveable bowl.
• Heat for 2 minutes in the microwave.
• Stir and then add in pretzels and mix completely.
• Pour onto greased cookie sheet and place in refrigerator for 5-10 minutes.
• Break into pieces and store in an airtight container.

Steps:

• Line cookie sheet with foil. In medium saucepan, melt chocolate chips and peanut butter chips over low heat, stirring constantly until smooth. Remove from heat.
• Stir in peanuts. Spread to 1/4-inch thickness on foil-lined cookie sheet. Refrigerate about 30 minutes or until set. Break into pieces.