No-Bake Pretzel Bars

As you may have noticed, I rarely make desserts, but every so often a quick and simple sweet treat is worth it.
The recipe comes together very quickly thankfully.

Ingredients
2 cups thin pretzel sticks
3/4 cups of melted salted butter
1 1/2 cups of confectioners' sugar
1 1/4 cup of smooth peanut butter
1 1/2 cups of chocolate chips

Directions
1. In a food processor, pulse pretzels until it becomes a fine crumble.
2. Stir together pretzels, melted butter, sugar and 1 cup of peanut butter.
3. Evenly press mixture in an ungreased 9x9 pan.
4. In a microwavable bowl, melt the remaining peanut butter and chocolate chips, stirring every 30 seconds.
5. Pour chocolate over pretzel mixture and refrigerate for at least 30 minutes.

Changes I Made!
The salt content in the pretzels made me stir clear of salted butter and use unsalted butter.

This recipe is from Trisha's Table.

Comments

"A Farewell to Arms" Mac N Cheese

I love reading, so when I was given The Book Lovers Cook Book it was a dream come true. I have a deep love for The Lost Generation, so this recipe sneaked in between a quote from Gertrude Stein, and a passage from Ernest Hemingway's "A Farewell to Arms" was a perfect start for me. Ingredients 2 cups of uncooked macaroni 1/4 cup of butter 2 tbs of flour 2 cups of milk 8 oz of cream cheese, softened 2 tsp of Dijon mustard 1/2 tsp of salt 1/2 tsp of pepper 8 oz of mild cheddar, grated Chives Directions Cook macaroni until tender, drain and set aside. Melt butter in a sauce pan until it sizzles. Stir in flour, and cook for at least 1 minute. Continue cooking over medium heat and add milk, cream cheese, mustard, salt and peppe...

My Big Fat Greek Salad

I dated a guy who's family is part Greek for years and loved the flavors his family introduced me to. This large salad is great to for something light to eat, or if you used it the way I did: pre gotta-fit-in-this-dress diet. Ingredients Dressing 3 tbs of red wine vinegar 1 tbs of Dijon mustard 3 cloves of garlic, minced 1 tsp of salt 1/2 tsp of black pepper 5 tbs of olive oil Toppings 1 round pita bread 1 tbs of olive oil Salad 1 head of iceberg lettuce 1 jar of marinated artichoke hearts, drained and halved 12 ounces of feta cheese 1 8 ounce can of garbanzo beans, drained and ri...

Baked Potato Soup

Baked potato soup is one of the first soups I learned how to make, and this recipe is my go to recipe, especially in the middle of winter, because most of the ingredients I have on hand at all times. Ingredients 2 medium potatoes, bakes and cooled 1 can of chicken broth 2 tbs of sour cream 1/8 tsp of pepper 1/4 cup of shredded cheddar cheese Directions Peel potatoes and cut into 1/2 inch cubes. Place 1/2 of the potato in a blender and with chicken broth. Pour mix into sauce pan and add remaining potato, sour cream and pepper. Cook over low heat until heated through. Garnish with shredded cheddar cheese, and whatever else you want. Changes I made! I do not mess with this recipe except what I add on top when I eat. This recipe is from Taste of Home.

By the Cookbooks

Search This Blog