It’s no secret that I am the ultimate Cookie Monster. Cookies are my favorite thing to bake and to eat. A few of my favorites include: peanut butter oatmeal chocolate chip cookies, Rolo cookies, snickerdoodles, monster cookies, and the list goes …
Spicy Chex Mix is an easy homemade snack mix with just the right combination of salty, crunchy, and spicy flavors.
Most of us will be sitting at home next weekend passing out candy to little goblins and ghouls, so I thought you might need a little spicy-salty-crunchy snack to keep you company as you wait for that doorbell to ring. This Spicy Chex Mix is the classic snack mix but with a spicy kick! It’s super easy to make and the cost is just so much less to make at home compared to buying it pre-packaged. You might find yourself making a batch every week or so instead of buying your regular chips and pretzels!
Smaller Batch Size
I made a slightly smaller batch size compared to most chex mix recipes you’ll see on the internet because we have a smaller household and I didn’t want to be drowning in the stuff. It’s so easy to make that I’d rather make smaller batches more often and have fresh chex mix, rather than making a ton and trying to eat it before it goes stale. If you’re making this for a party, I would double the recipe.
How to Store Chex Mix
If you don’t end up eating the entire batch in one night (I won’t judge), make sure to store your leftover chex mix in an air-tight container like a ziptop bag or a resealable food container. As long as it stays sealed, it should stay fresh for a few weeks. You can also freeze the chex mix for about 3 months (again, make sure it’s sealed air-tight).
What Kind of Hot Sauce to Use
This recipe is really flexible and you can use just about any vinegar based hot sauce. I’ve used a cayenne flavored hot sauce, like Tabasco, and even a thicker hot sauce like sriracha. The flavors are slightly different, but great none the less!
Other Add-Ins and Substitutions
Chex mix and snack mixes like this are fun because you can get creative with the ingredients. You can choose any pretzel shape you like, you can substitute in a different nut or even a flavored nut. Bagel chips are a pretty common add-in (I couldn’t find any at the store) or you could do little breadsticks or rice crackers. Just make sure that whatever you’re adding is fairly neutral in flavor so it can soak up all of that spicy, buttery goodness!
Spicy Chex Mix
- 1.5 cups rice chex $0.23
- 1.5 cups corn chex $0.23
- 1.5 cups wheat chex $1.05
- 1 cup cheese crackers $0.39
- 1 cup pretzels $0.24
- 1/2 cup unsalted peanuts $0.24
- 6 Tbsp butter $0.66
- 1 Tbsp Worcestershire sauce $0.04
- 1.5 Tbsp hot sauce $0.14
- 3/4 tsp seasoning salt* $0.08
- 1/2 tsp garlic powder $0.05
- 1/2 tsp smoked paprika $0.05
- Preheat the oven to 250ºF. Combine the rice chex, corn chex, wheat chex, cheese crackers, pretzels, and peanuts. Stir the dry ingredients together.
- Melt the butter in a separate bowl, then stir in the Worcestershire sauce, hot sauce, seasoning salt, garlic powder, and smoked paprika.
- Pour about a third of the seasoned butter over the dry ingredients, then stir well. Repeat two more times until all of the butter has been added. Continue to stir the chex mix until everything is very well coated.
- Spread the seasoned mix over a large baking sheet lined with parchment paper. Transfer the baking sheet to the oven and bake for one hour, stirring every 15 minutes.
- After baking for one hour, the snack mix will be dry, toasty, and delicious. Serve warm or let cool before serving.
How to Make Spicy Chex Mix – Step by Step Photos
Preheat the oven to 250ºF. Melt 6 Tbsp butter in a bowl, then stir in 1 Tbsp Worcestershire sauce, 1.5 Tbsp hot sauce, ¾ tsp seasoning salt (like Lawry’s), ½ tsp garlic powder, and ½ tsp smoked paprika.
In a large bowl, combine 1.5 cups corn chex, 1.5 cups rice chex, 1.5 cups wheat chex, 1 cup cheese crackers, 1 cup pretzels, and ½ cup unsalted peanuts. Stir the ingredients together.
Pour about ⅓ of the seasoned butter over the snack mix, then give it a good stir. Repeat two more times until all of the butter has been added.
Continue stirring the snack mix until it is very evenly covered in seasoned butter.
Spread the snack mix out onto a large baking sheet. I covered my baking sheet with parchment for easy cleanup.
Bake the chex mix for 1 hour, stirring every 15 minutes, or until it is very dry and slightly toasty. Let the mix cool completely, then serve.
These no-bake pretzel peanut butter bars are a ridiculously simple homemade version of your favorite peanut butter cups!
I’m not sure whether to hug or curse the person who invented no-bake peanut butter bars. This homemade version of a peanut butter cup is so ridiculously simple that you might never buy a packaged peanut butter cup at the store again. Especially since you can stash these in your freezer and just take one out to nibble on every now and then. IT’S JUST TOO EASY.
No-bake peanut butter bars have been around for eons. Well, decades at least. There are a million versions of this recipe out there, but mine have a slightly more even ratio between the chocolate and peanut butter portions, and I like to nestle a little mini-pretzel in the top for a little added crunch.
Oh, and most no-bake peanut butter bar recipes usually specify not to use natural-style peanut butter, but that’s what I use with mine and it works just fine! :)
What Kind of Nut Butter Can I Use?
I used a natural-style peanut butter made with just peanuts and salt for these peanut butter bars. If you’re allergic to peanuts you can use a different type of nut butter, like almond or cashew (although those will be quite a bit more expensive).
Just make sure you choose a nut butter that is quite firm when refrigerated and soft when room temperature. As long as it firms up when refrigerated, it will work for these bars. Oh, and make sure it has at least a little salt and is very well stirred before adding to the recipe. Too much oil and the bars won’t set.
Choose Your Chocolate
This recipe is also fairly flexible when it comes to the type of chocolate used. I used plain old semi-sweet chocolate chips, but you could have a little fun and use dark chocolate, or a different flavored chocolate chip if you’d like.
How to Store Peanut Butter Bars
You’ll want to keep these peanut butter bars refrigerated so they don’t melt. I suggest keeping them in an air-tight container in the refrigerator no longer than a week, or you can freeze them for longer storage (freezer bag, up to three months or so). To thaw, just let them sit out at room temperature for about 10 minutes.
No Bake Pretzel Peanut Butter Bars
- 1 cup graham cracker crumbs (about 8 sheets) $0.38
- 1/2 cup butter $0.82
- 1 cup peanut butter (+ 2 Tbsp) $1.38
- 1 cup powdered sugar $0.07
- 1.5 cups chocolate chips $1.19
- 25 mini pretzels $0.10
- If your graham crackers aren't already in crumb form, use a food processor to blitz them into a fine crumb.
- Place the butter and 1 cup of peanut butter in a bowl. Microwave and stir in 30-second intervals, just until they're warm enough to melt together. Stir until evenly combined. (Reserve the last 2 Tbsp peanut butter for later.)
- Add the powdered sugar and graham cracker crumbs to the melted peanut butter mixture and stir until evenly combined.
- Line an 8×8-inch baking dish with parchment paper making sure some of the paper overhangs on the sides so you can lift the bars out of the dish later. Press the peanut butter mixture into the bottom in an even layer.
- Add the chocolate chips and the last 2 Tbsp peanut butter to a bowl. Microwave for 30 seconds, then stir. Continue to microwave and stir in 15 second increments until the chocolate is fully melted and smooth.
- Pour the melted chocolate over the peanut butter base in the baking dish and spread it smooth. Add the mini pretzels on top in even rows (I did five rows of five across).
- Refrigerate the peanut butter bars for two hours, or until completely set. Once set, lift the bars out of the dish using the parchment paper. Use a sharp knife to cut them into squares between the pretzels. Enjoy immediately, refrigerate for later, or freeze for long term storage.
How to Make Pretzel Peanut Butter Bars – Step by Step Photos
While you can actually buy graham crackers already in crumb form, it’s going to be less expensive to make crumbs out of whole crackers. You want a very fine and even crumb for this, so a food processor is probably the best option. You need 1 cup of crumbs, which should be about 8 sheets of graham crackers.
Whiz those graham crackers until they’r every fine and even.
Add 1 cup peanut butter and ½ cup butter (I used salted) to a bowl. Microwave for 30 seconds or just long enough that they’ll melt together. Avoid heating it until it’s piping hot. That will make the later steps more difficult. Stir until the mixture is even and smooth.
Add the graham cracker crumbs and 1 cup powdered sugar to the peanut butter mixture.
Stir until it forms an even paste-like mixture.
Line an 8×8-inch baking dish with parchment paper so that some of it sticks up the sides (this will help you remove the bars from the dish later). Spread the peanut butter mixture evenly into the bottom of the dish.
Add 1.5 cups chocolate chips and 2 Tbsp peanut butter to a bowl. Microwave for 30 seconds, then stir will. Continue to microwave and stir in 15 second increments until the chocolate is melted and smooth. Avoid over heating the chocolate or it will begin to get grainy.
Pour the melted chocolate over the peanut butter base and then spread it out until smooth.
Press the mini-pretzels into the melted chocolate in rows. I did five rows of five across. Make sure to leave a little space between each because that is where you’ll cut your bars.
Refrigerate the peanut butter bars for at least two hours, or until they are solid. Lift them out of the dish using the sides of the parchment paper. Use a sharp knife to cut them into squares between each pretzel.
You can keep your peanut butter bars in the refrigerator for about a week, or freeze them for longer! They thaw pretty quickly at room temperature, so you can get that peanut butter chocolate fix whenever you’d like. ;)
Warning! You will not be able to stay away from these seasoned pretzels. That is a promise! I’m back with one more amazing recipe for you before the holiday! I hope you can add this one to your list because it is just too good. It’s super easy. The perfect snack to grab over the […]
The post The Best Seasoned Pretzels! Seriously, These Are Addictive. appeared first on How Sweet Eats.
Warning! You will not be able to stay away from these seasoned pretzels.
That is a promise!
I’m back with one more amazing recipe for you before the holiday! I hope you can add this one to your list because it is just too good.
It’s super easy.
The perfect snack to grab over the new few weeks.
And absolutely addictive!
Oh my word. These pretzels are AMAZING.
This is one of Eddie’s FAVORITE snacks. Ever. In fact, I made another batch yesterday for the holiday week and he came home from work and immediately dug in. Once you start, you just can’t stop with these. So crunchy. And seasoned. So flavorful!
Remember when I shared the caramel pretzels last week? Well, this is another recipe that Lacy’s mother-in-law has made forever and now we are all hooked. (I told you she makes the best snacks!!)
She even made a gigantic batch for their wedding last year for the after party snack table. It was incredible.
I’ve had this recipe long before the wedding, as Lacy got it for me soon after she had them the first time. I’ve made them ever since and guys, oh my gosh. They are just such a hit.
And this is huge, because I am NOT a pretzel person.
It’s hilarious, because my kids think that pretzels are the best snack on earth. They would eat bowl after bowl of pretzels every day if I let them. They live for pretzels.
Meanwhile, I think that pretzels are generally cardboard-ish and not that great. I mean, sure, I love Dots (have you had them?!) but regular old pretzels just don’t do it for me. I find them bland and uninspiring!
But these? These are life changing pretzels.
Now I have always had an affinity for the hard sourdough pretzels. My grandpa would buy them when I was kid and they remind me of him. I’d even eat a few, especially if dip was involved. Heck, I’d still eat them now with dip.
But they are one of the reasons that this seasoning mixture is so good! You break the pretzels into bite-size pieces, almost like those nugget pretzels you can buy in the store.
You mix together your seasoning – it’s olive oil, a ranch seasoning package (I KNOW but don’t skip it!), lemon pepper and garlic. This was a big deal for me because I’m also not a big ranch fan (unless it’s my own recipe) and so I tend not to make dips or ranch with the seasoning package.
However! I am here to tell you that for the first few months when I ate these pretzels, I had NO idea they had anything ranch-like in them. I just thought they had this incredible seasoning mix! So don’t freak over the ranch if you don’t love it. And well, if you do love it? You WILL be freaking.
I don’t know how to describe how wonderfully these seasonings all come together and coat the pretzels. You bake them and stir and then store them for snacking. Make them ahead of time for the week. Give them as snacky gifts to friend and family.
You won’t believe this flavor, seriously!
The Best Seasoned Pretzels
The Best Seasoned Pretzels
- 2 (16 ounce) bags sourdough pretzels, broken into pieces
- 1 ⅔ cup olive oil
- 1 (1 ounce) package of Hidden Valley Ranch seasoning mix
- 2 teaspoons lemon pepper seasoning
- 2 teaspoons garlic powder
- 2 teaspoons dill weed
- Preheat the oven to 350 degrees F.
- Break the pretzels apart into bite-size pieces and place them in a large bowl. Line a baking sheet with parchment paper.
- Whisk together the olive oil, ranch seasoning, lemon pepper, garlic powder and dill until combined. Pour the oil mixture over the pretzels. Toss over and over until combined - you can even use your (clean!) hands to bring everything together.
- Spread the pretzels out over the baking sheet, continuing to mix and combine. There will be some extra oil on the bottom of the sheet, just continue to toss.
- Bake the pretzels for 15 minutes. Toss well. Bake for another 10 to 15 minutes. Toss again and let cool completely. Store in a resealable bag or container. These last for at least a week! If you’d like to keep them even fresher, you can store them in the fridge.
OMG I could dive into the bowl.
The post The Best Seasoned Pretzels! Seriously, These Are Addictive. appeared first on How Sweet Eats.
We love making Rice Krispie Treats because they are easy and always a crowd pleaser. If you’ve made our recipe, you know it is the VERY best. Well, we decided to create a festive Rice Krispie Treat recipe for the holidays and they are GOOD, reall…
We love making Rice Krispie Treats because they are easy and always a crowd pleaser. If you’ve made our recipe, you know it is the VERY best. Well, we decided to create a festive Rice Krispie Treat recipe for the holidays and they are GOOD, really good! These White Chocolate Peppermint Pretzel Rice Krispie Treats…
The post White Chocolate Peppermint Pretzel Rice Krispie Treats appeared first on Two Peas & Their Pod.
These caramel pretzels will be your new favorite holiday treat! Crunchy pretzels dipped in gooey caramel, rolled in crisp toffee chips and drizzled in chocolate. I CAN’T SAY NO. My obsession with these pretzels started almost one year ago! This recipe comes from Lacy’s mother-in-law (she makes the best snacks and treats!) and I could […]
These caramel pretzels will be your new favorite holiday treat!
Crunchy pretzels dipped in gooey caramel, rolled in crisp toffee chips and drizzled in chocolate.
I CAN’T SAY NO.
My obsession with these pretzels started almost one year ago! This recipe comes from Lacy’s mother-in-law (she makes the best snacks and treats!) and I could not be more excited to share it with you.
It’s simple. It’s easy. But it’s a ridiculously delicious treat that you can gift this season and everyone will freak!
Lacy had told me about the caramel pretzels for awhile, but it wasn’t until her wedding on New Year’s Eve (did we even really know what 2020 would be?! ugh) that I tried them. In fact, I don’t even think I tried them at the wedding – it was the next morning. My sister-in-law was like YOU HAVE TO GET THESE PRETZELS and then I proceeded to package a bunch up with some cookies to take home. I tried them once I got home and just about lost it.
They were outstanding!!
I had no idea how easy they were to make. Seriously!
All we have here is a pretzel rod dipped in caramel, rolled in heath toffee chips and then drizzled in chocolate.
But oh my GOSH. Are these so good!
They are salty and sweet. Crunchy and chocolatey. Everything you want in a little treat. Perfect to throw in cookie boxes too!
Since the wedding, I’ve made these a few times and people adore them. The great thing is that you can make them ahead of time! I made these to take with us on our road trip to michigan this summer. They were consumed within the first few days. They’re just irresistible!
And they definitely aren’t just for the holidays. These are perfect any time of year, for a little celebration or just a regular weekend. Be the most popular and make ’em!
- 20 pretzel rods
- 1 8 ounce bag toffee chips
- 1 11 ounce bag caramels, unwrapped
- 2 tablespoons heavy cream
- 4 ounces milk, dark or white chocolate (or a mix of them!), melted for drizzling
- 1 teaspoon coconut oil
- Place the pretzel rods on a sheet of parchment paper. Place the toffee chips on a plate.
- Combine the caramels and heavy cream in a bowl. Microwave in 30 second increments, stirring after each, until the caramel is melted completely and smooth.
- Dip each pretzel in the caramel - I cover it about ⅔ of the way. Right after dipping, roll each pretzel in the toffee chips, covering as much of the caramel as you can. Place the pretzel rod back on the parchment and repeat with remaining pretzels.
- Once finished, melt the chocolate (you can use dark, milk or white! It’s up to you) and coconut oil together in a microwave safe bowl until smooth. Use a spoon to drizzle the chocolate over the caramel pretzels. Let set completely, about 30 minutes. You can package these up in a container between layers or parchment, or wrap each singly in parchment and store in a resealable bag. We love them!
- As a note, I’d say you can make them 1 to 2 weeks ahead of time and they will stay fresh.
I mean, that crunch!
Continuing on with the series of no-cook lunch boxes, I bring you The Peanut Butter Lunch Box! This one is so simple, yet I may have enjoyed this one the most out of all the lunch boxes I’ve prepared so far. I don’t know if it was the sweet-salty combo, or maybe it was just […]
Continuing on with the series of no-cook lunch boxes, I bring you The Peanut Butter Lunch Box! This one is so simple, yet I may have enjoyed this one the most out of all the lunch boxes I’ve prepared so far. I don’t know if it was the sweet-salty combo, or maybe it was just nostalgia (for about two years straight in elementary school I ate peanut butter apple sandwiches for lunch), but every day I looked forward to this lunch box! So, if you’re a fan of peanut butter sandwiches, but want to change things up, give this peanut butter lunch box a try!
What’s in the Peanut Butter Lunch Box
Peanut butter is the focus of this lunch box, with both sweet and savory side items that are all delicious dipped into the creamy peanut butter. For my peanut butter lunch box I added pretzels, apple slices, celery, and dates. If you can’t eat peanut butter, this lunch box would be just as good with any other nut butter you prefer (almond, cashew, sunflower, etc.).
About Those Dates…
If you’ve never eaten dates with peanut butter before, prepare for your mind to be blown! Medjool dates are rich, sweet, sticky, and taste a little bit like caramel, so it tastes like you’re eating caramel with peanut butter! It’s the perfectly rich and sweet natural dessert.
You’ll find Medjool dates in the produce department of most major grocery stores (scroll down to the photos below the recipe card to see what type of container they come in). They usually have a small pit inside, but they are easily pulled open with your fingers, and then you can simply remove the pit before smearing that creamy peanut butter all over the date.
How to Keep the Apple Slices Fresh
As most people know, apples begin to brown after they are sliced in response to exposure to oxygen. This brown color is a simple chemical reaction and does not indicate that the apple has gone “bad.” To help slow the browning, keep the apple slices bunched closely together to reduce the exposure to oxygen on the cut surfaces (see photos). You can also sprinkle a little lemon juice over your apple slices to further slow the browning, if you prefer. Even without lemon juice, my apple slices only browned a very small amount over four days in the refrigerator.
What Containers Do You Use?
For this lunch box I used a set of divided glass containers that I purchased on Amazon (linked below in the bottom of the recipe card). The dividers don’t go all the way up to the lid, so they don’t keep liquid items separate, but for solids or super thick stuff like peanut butter, it works just fine.
The Peanut Butter Lunch Box
- ¾ cup peanut butter* $1.49
- 60 mini pretzels $0.26
- 2 apples $0.78
- 8 Medjool dates $1.33
- 4 ribs celery $0.70
- 1 tsp lemon juice (optional) $0.01
- Wash and slice the celery into sticks. Slice each apple in half, remove the core, then cut into slices. Sprinkle the lemon juice over the apple slices to slow browning, if desired.
- Add 3 tablespoons of peanut butter to each container. Add about 15 pretzels to each container, along with ½ an apple, some celery sticks, and two dates. Enjoy immediately or refrigerate up to five days.
Try These Other No-Cook Lunch Boxes:
The Peanut Butter Lunch Box – Extra Notes
I used Granny Smith Apples for this lunch box, but you can use any variety of apples you like. I included ½ an apple with each box. Slice the apples in half, then remove the core (I used a sharp measuring spoon, but you could use something like a melon baller as well). Slice each apple half into slices. Keeping the slices close together prevents oxygen exposure, which will slow the browning. You can also sprinkle a little lemon juice over the slices to further help slow the browning.
Medjool dates are usually sold in a container like this, but sometimes I see them sold loose by the pound, which is really nice when you only need a few! I see them at just about every grocery store now, so they are widely available. You’ll find them in the produce department, usually not refrigerated.
To eat the dates, simply pull them open with your hands. They are soft and sticky, so they pull open very easily. You’ll find a small pit in the center (you can see the pit on the left side). Remove the pit.
Smear a little peanut butter on each half of the date and enjoy! This combo is super rich and sweet, so you’ll only need one or two! Enjoy!
Pretzels are one of my favorite breads and they’re easier to make than you might think – especially if you opt to make Easy Homemade Pretzel Bites instead of full sized pretzels in the first plate. Pretzel bites are something that you’ll see on the menus of gastropubs: one or two bite …
Pretzels are one of my favorite breads and they’re easier to make than you might think – especially if you opt to make Easy Homemade Pretzel Bites instead of full sized pretzels in the first plate. Pretzel bites are something that you’ll see on the menus of gastropubs: one or two bite pretzels served with a dipping sauce or three. They’re easy to make because they only require minimal dough handing. This means that even if you’re not an expert baker, you can easily whip up this salty snack at home!
The recipe starts with a fresh batch of homemade yeast dough. Pretzel dough is relatively plain and has only a few simple ingredients. This means that the dough is very straightforward and easy to make, even if you’re not that experienced with yeast bread. If you happen to have refrigerated pizza dough on hand, you can actually use that in this recipe, too. Once the dough has been mixed together, set it aside to rise for about an hour before shaping the dough.
When it comes to shaping this dough, it couldn’t get any simpler: cut the dough into equal pieces and roll the balls between the palms of your hands to smooth them out. The recipe makes pretzel bites that are about 2-3 bites (depending on how big your mouth is!) per piece, so the balls of dough are large enough to be easy to work with as you shape them. Once they’re rolled out, they only need a few more minutes to rest until you’re ready to cook them.
Cooking pretzels is a two step process. First, the balls of dough are dunked in hot water that has a generous amount of baking soda in it. This brief bath sets the outside of the pretzel balls, ensuring that they will have a thick and chewy crust after baking. They aren’t actually cooked in the hot water mixture, just left in there long enough to set that crust before they go into the oven. Sprinkle the balls generously with salt (if you, like me, enjoy salted pretzels) while they are still wet and before they go into the oven. Pretzel salt is a specialty salt used for pretzels that is particularly coarse and doesn’t melt away while the pretzels bake. Coarse or sea salt can be substituted if you don’t have traditional pretzel salt.
Bake the bites until they are golden, then serve them up while they are still warm. My favorite pretzel dip is whole grain mustard, but there are all kinds of spicy sauces and cheese dips that also make wonderful accompaniments. These are best on the day they are made, but leftovers can be stored until the next day. If you opt to make your bites smaller than mine, reduce the baking time by a couple of minutes.
Easy Homemade Pretzel Bites
3/4 cup water, warm (100-110F)
2 1/2 tsp (1 envelope) active dry yeast
1 tbsp sugar
2 cups all purpose flour
2 tbsp vegetable oil
3/4 tsp salt
2 cups water
2 tablespoons baking soda
pretzel salt or coarse salt
In a small bowl, combine 1/4 cup of the water with the yeast and sugar. Stir and allow to stand for 5 minutes, until mixture is foamy.
In the bowl of a stand mixer, combine yeast mixture with remaining water, flour, vegetable oil and salt. Mix with a paddle attachment until dough comes together and begins to pull away from the sides of the pan. If the dough seems very wet, add in an additional tablespoon of flour. Turn mixer up to medium and beat for 1-2 minutes. (This can be done by hand with a wooden spoon and a little bit of elbow grease). Dough should be elastic and spring back when touched.
Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let rise for 60 minutes, or until doubled in size.
Preheat oven to 375F.
Cut dough in half and shape each half into a rough log. Cut each log of dough into 10 equal pieces. Roll dough balls between your hands to give them a round shape. Set aside for 15 minutes, covered with a clean dish towel.
In a large skillet, combine 2 cups water with baking soda and bring to a boil. Reduce heat to a simmer and place the dough balls
In a skillet or saucepan, combine 2 cups water with the baking soda and bring to a boil. Reduce heat to a simmer and place the dough balls into the water in small batches (4-6 at a time).
Cook for about 30 seconds, turning once, then remove from the water with a slotted spoon and arrange balls on a parchment-lined baking sheet. Sprinkle with pretzel salt while still wet.
Bake pretzel bites for 16-19 minutes, or until golden brown. Serve warm.
Makes 20 pretzel bites.
You only need 3 ingredients and a few minutes to make these delicious Rolo Pretzels, a favorite sweet and salty holiday treat! Rolo Pretzels If you are looking for an EASY treat, you are in the right place because these Rolo Pretzels are beyond easy! I…
You only need 3 ingredients and a few minutes to make these delicious Rolo Pretzels, a favorite sweet and salty holiday treat! Rolo Pretzels If you are looking for an EASY treat, you are in the right place because these Rolo Pretzels are beyond easy! I think the hardest part is unwrapping all of the…
Your weekend called! They asked for s’mores bars. It’s Friday eve and if you know me, you know that I love a Thursday. The anticipation of the weekend is so real. And we get to experience it weekly! Make a treat because it’s time to celebrate. S’mores are not just a summer thing for me. […]
Your weekend called! They asked for s’mores bars.
It’s Friday eve and if you know me, you know that I love a Thursday. The anticipation of the weekend is so real. And we get to experience it weekly!
Make a treat because it’s time to celebrate.
S’mores are not just a summer thing for me. Heck, I will make one over the grill in January! I love how they carry into fall (hello bonfires) and the chillier months too. However! They tend to get so much more love in summer… and we should put an end to that.
So here we are with one month of summer left and I need all things s’mores. These bars are a cross between rice krispie treats and fudge. They sort of remind me of the rice krispie topping on the most popular brownies EVER or these nutella crunch brownies. They are chewy and gooey like rice krispie treats because the chocolate holds everything together. But they are crunchy and dense and super rich and delicious.
And filled with SALTED PRETZELS!!
I couldn’t care less about pretzels. At least, most of the time. My kids are both obsessed with pretzels. Like, beg for pretzels every single day obsessed. It’s crazy to me!
Sure, I like pretzels on or in certain things, but just plain pretzels? They don’t do it for me.
That means that I have tons of pretzels around all the time and that I’m not tempted by my kids’ snacks. However, it also means I can steal said pretzels intended for their snacks and throw them in s’mores bars to make a crazy delicious dessert.
These are dangerous. Oooooh!
These bars are crunchy, chocolatey and marshmallowy. I LIVE for them.
Oh oh and they are basically no-bake bars!
Here’s how I did the marshmallow layer to toast the top: refrigerate the bars for a hot minute and then once they are cold, top with alllll the mini marshmallows. Set the pan under the broiler for 1 to 2 more (hot?) minutes and allow the marshmallows to get all bubbly and brown. This toasts and slightly melts the marshmallows without melting the chocolate from the bars. It’s awesome.
Seriously just LOOK at that crunchy center!
Salted Pretzel S’mores Bars
These indulgent s’mores bars are crispy and crunchy and studded with salted pretzels! Toasted marshmallow and dark chocolate make these the best treat ever!
- 6 tablespoons unsalted butter
- 10 ounces mini marshmallows
- 6 ounces dark chocolate, (finely chopped)
- 4 ounces milk chocolate, (finely chopped)
- 1 teaspoon vanilla extract
- 4 cups crisped rice cereal
- 1 ½ cups salted mini pretzel twists, (some crushed, some not)
- 6 ounces mini marshmallows
- Line an 8×8 inch baking dish with parchment paper.
- Place the butter and marshmallows in a large microwave-safe bowl. Microwave in 30 second increments, stirring after each, until the butter and marshmallows are melted and smooth. Stir in the chocolate until smooth. If necessary, you can microwave one more time, but you don’t want the chocolate to seize, so try to stir for a few minutes until it melts. Stir in the vanilla extract.
- Fold the cereal and pretzels in with a large spatula. This will take a few minutes because it’s super sticky and you don’t want to totally crush all the cereal. Make sure it’s all coated evenly. Press the mixture in the lined baking dish and even out the top with a spatula. Refrigerate for 2 to 4 hours.
- Remove the bars from the fridge and immediately cover the top with mini marshmallows. Heat the broiler in your over to high. Set the bars under the broiler for 1 to 2 minutes, watching the entire time, until they are golden and bubbly. Remove the dish from the oven. Use a sharp knife to cut the bars into squares. Some of the marshmallow might be gooey but slowly and gently slice through it. Serve the bars immediately!
slightly adapted from good housekeeping autumn magazine
These bars are my life coach.