These eye catching orange bars have a sweet, chewy cookie base flecked with crunchy, flaky pretzels- which combine for a great sweet and salty snack.
Line a 9 x 13 inch pan with parchment paper and lightly coat with cooking spray. In a large mixing bowl, combine the confectionery sugar, peanut butter, and melted butter. Stir in the 2 cups of pretzels and press the mixture firmly into the bottom of the prepared pan.
In a medium sized saucepan, combine the butterscotch pieces and heavy cream. Stir over them together over low heat until the pieces are just melted. Carefully spoon the butterscotch mixture over the crumb mixture in the pan and spread evenly. Sprinkle the coarsely chopped pretzels and peanuts on the warm butterscotch mixture and gently press into cookies.
Cover and chill for at least 2 hours, cut into bars, and serve. Store in the refrigerator for up to 1 week.
Ingredients
Directions
Line a 9 x 13 inch pan with parchment paper and lightly coat with cooking spray. In a large mixing bowl, combine the confectionery sugar, peanut butter, and melted butter. Stir in the 2 cups of pretzels and press the mixture firmly into the bottom of the prepared pan.
In a medium sized saucepan, combine the butterscotch pieces and heavy cream. Stir over them together over low heat until the pieces are just melted. Carefully spoon the butterscotch mixture over the crumb mixture in the pan and spread evenly. Sprinkle the coarsely chopped pretzels and peanuts on the warm butterscotch mixture and gently press into cookies.
Cover and chill for at least 2 hours, cut into bars, and serve. Store in the refrigerator for up to 1 week.
Thanks to Midwest Living for the recipe!
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