Posted at: 07/06/2012 1:55 PM | Updated at: 07/08/2012 8:31 AM
No Bake Cream Cheese-Peanut Butter Pretzel Bars
from Elizabeth Barbone
1 cup smooth peanut butter, (regular or reduced fat)
3 ounces cream cheese, softened (regular, reduced fat or fat free)
1 1/2 cups powdered sugar
4 cups Corn Chex, crushed
3 tablespoons butter, melted
1 cup confectionery coating or chocolate chips, melted
20 mini-pretzels, gluten-free or regular
Kosher salt, optional
1. Line 8x8-inch pan with parchment paper. The paper should overhang
the edges of the pan, this makes it easy to remove the bars from the
2. In bowl of stand mixer fitted with paddle attachment, cream
together peanut butter and cream cheese on medium speed. Stop mixer.
Scrape down bottom and sides of the bowl. Add powdered sugar. Mix
until blended. Add the crushed corn chex. Mix to combine. Dough will
be stiff. Add melted butter. Blend to combine.
3. Press dough evenly into prepared baking pan. Spread melted
chocolate evenly over the top of the pans. Press mini-pretzels into
the melted chocolate. If the pretzels aren't coated with a lot of salt
(gluten-free pretzels are usually light on the salt), sprinkle a
little kosher salt evenly over the bars.
4. Chill bars for 45 minutes. Remove the bars from the refrigerator
and allow to come to room temperature. Lift bars out of the pan using
the parchment paper. Cut into pieces with a sharp knife. Serve.
Store leftover bars in the refrigerator.
Note: Cutting the bars while cold causes the chocolate to break apart.
It's important to allow them to come to room temperate before cutting.