Candy and Salty No Bake Peanut Bars are made with a layer of crushed pretzel sticks and creamy peanut butter and topped with melted Ghirardelli® 60% Cacao Bittersweet Chocolate Chips. I’ve turn out to be captivated with Ghirardelli®’s chocolate chips over time. Their mini semi-candy chips make it into my mouth with the aid of the handful when i've a chocolate craving extra than I’d care to admit publicly. they have a number of the best white chocolate chips round, in my view, and the new melting wafers? amazing. Their 60% Cacao Bittersweet Chocolate Chips are one among my favorites to apply in scrumptious recipes like those No Bake Peanut Butter Bars.
INGREDIENTS
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon pure vanilla extract
- 4 ounces pretzel sticks, crushed (about 1 cup of crumbs)
- 2/3 cup creamy peanut butter
- 1 cup confectioners’ sugar, sifted
- 3/4 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
- 3 tablespoons creamy peanut butter
INSTRUCTIONS
- Line an 8x8 inch pan with aluminum foil or parchment paper and set aside.
- In a massive bowl, stir together butter and vanilla extract. With an electric mixer on low pace, add inside the pretzel crumbs, 2/three cup peanut butter, and confectioners’ sugar. mix till very well blended.
- Press mixture into prepared pan to shape an even crust layer. relax for 10 minutes.
- In a medium microwave-safe bowl, combine Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and peanut butter. Microwave on medium strength (50 percentage) for 1 minute. dispose of and stir. If chocolate isn't always melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir till clean.
- the usage of an offset spatula, unfold chocolate mixture over the organized crust layer.
- Refrigerate bars for at the least one hour earlier than slicing into squares or sticks.
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