I've been on a bit of a peanut butter kick this last week. It started with these bars...
The chocolate is sweet and creamy and the peanut butter and the
pretzels are salty and crunchy. Its a perfect combination. Plus they
look so cute with the pretzel on top!
3/4 cup Shortening
2 Tablespoons Milk
1 1/4 cup Brown Sugar, packed
1 Egg
1/4 cup Malted Milk Powder, Original
1 1/2 cup All-Purpose Flour
1/2 teaspoon Kosher Salt
3/4 teaspoon Baking Soda
Chocolate Fudge
1- 14oz can Sweetened Condensed Milk
2 Tablespoons Unsalted Butter
1- 12oz bag Milk Chocolate Chips
1/3 cup Creamy Peanut Butter
60 Pretzels
1. Preheat oven to 375 degrees. In large mixing bowl, add the shortening, milk and brown sugar and beat until well combined. Add the egg and beat until combined. In a separate bowl whisk together the malted milk powder, flour, salt and baking soda. Add into the egg mixture and beat until just combined.
2. Press onto a 15 x 10 inch cookie sheet. Bake for about 18 minutes or until browned. Remove from oven and let cool.
3. In large sauce pan, heat the sweetened condensed milk and butter until just warm over medium low heat. Add in the chocolate chips and mix until smooth, whisking constantly. Pour onto the cookie crust.
4. In microwave safe bowl, melt the peanut butter for 30 seconds and drizzle it over the fudge and then press in the pretzels. Refrigerate for at least 2 hours before serving.
2 Tablespoons Milk
1 1/4 cup Brown Sugar, packed
1 Egg
1/4 cup Malted Milk Powder, Original
1 1/2 cup All-Purpose Flour
1/2 teaspoon Kosher Salt
3/4 teaspoon Baking Soda
Chocolate Fudge
1- 14oz can Sweetened Condensed Milk
2 Tablespoons Unsalted Butter
1- 12oz bag Milk Chocolate Chips
1/3 cup Creamy Peanut Butter
60 Pretzels
1. Preheat oven to 375 degrees. In large mixing bowl, add the shortening, milk and brown sugar and beat until well combined. Add the egg and beat until combined. In a separate bowl whisk together the malted milk powder, flour, salt and baking soda. Add into the egg mixture and beat until just combined.
2. Press onto a 15 x 10 inch cookie sheet. Bake for about 18 minutes or until browned. Remove from oven and let cool.
3. In large sauce pan, heat the sweetened condensed milk and butter until just warm over medium low heat. Add in the chocolate chips and mix until smooth, whisking constantly. Pour onto the cookie crust.
4. In microwave safe bowl, melt the peanut butter for 30 seconds and drizzle it over the fudge and then press in the pretzels. Refrigerate for at least 2 hours before serving.
These look SO good. I'd be Chubby Wifey if I made them...
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