Hey you guys.
These bars. These bars. Are sooooooo good.
My blog went down today (I’m really sorry!) due to some issues with my host.
I got an email this morning full of techy blog-speak that I didn’t understand. Words like ‘script’, ‘auto-posters’, ‘CPU’ and ‘MySQL’ were used. Umm…. sorry, what?
So I freaked out.
My instinct was to sweep the issue right under the carpet and just get on with my day.
But then I realised that if I didn’t deal with it, my blog wasn’t going to go back up all by itself.
Shame, but unfortunately true.
So I dealt with said issue. And the blog is now back up and running (obviously, because you’re reading it). It even has a new Contact page for your convenience.
To apologise for the blog going AWOL, and to calm my own nerves, I’m sharing these ridiculously amazing bars with you today.
I LOVE these. I could eat them for breakfast, lunch and dinner. Not even kidding.
The pretzel crust is crunchy and salty and buttery. The blondie layer is chewy, has caramel undertones and is studded with roasted pecans and big chunks of homemade peanut butter truffle. And then, the whole thing is topped with my favourite chips… Pringles.
The salty. And the sweet. And the pretzels. And Pringles. And the peanut butter. And chocolate. And pecans. And the cookie…
It’s just heaven.
- For the peanut butter chocolate truffle:
- 120g milk chocolate, chopped (4 oz)
- 120g peanut butter (4 oz)
- For the pretzel base:
- 1½ cups crumbled pretzels
- 60g unsalted butter, melted (4 tbsp)
- 2 tbsp brown sugar, packed
- 1 tbsp maple syrup
- For the blondie layer:
- 110g unsalted butter, melted (1/2 cup)
- ½ cup brown sugar, packed
- ⅓ cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup plain flour
- ⅓ cup roasted pecans
- Peanut butter truffle (as above)
- For the topping:
- 1½ cups crumbled potato chips
- To make the peanut butter truffle, microwave the chocolate in a small bowl in 30 second intervals, stirring between each burst.
- Once the chocolate is melted, add the peanut butter and mix until well combined.
- Line a tray with baking paper and spread the peanut butter chocolate truffle mixture over it in a thin layer. Freeze for half an hour.
- Remove the peanut butter chocolate truffle from the freezer. Chop the truffle roughly into ½ inch chunks. Return to freezer until required.
- To make the pretzel crust, preheat the oven to 200 C (400 F) and grease and line an 8 x 8 inch metal pan with baking paper.
- In a medium bowl, mix together the pretzels, melted butter, brown sugar and maple syrup until the sugar breaks down and everything is combined.
- Press the mixture into the base of the prepared pan and bake for 6 – 8 minutes, until set. Set aside to cool.
- To make the blondie layer, put the melted butter, both sugars, egg and vanilla in a large bowl. Mix until just combined, then add the flour and mix until it is just incorporated.
- Stir in the pecans and peanut butter truffle chunks.
- Spread the batter out over the pretzel crust and top with the crumbled potato chips, pressing them in lightly.
- Bake for 25 – 35 minutes, until a skewer inserted comes out clean.
- Allow to cool before removing from the tin and cutting into squares.
- Makes 9 delicious bars.
- Happy baking!
Adapted from The Moonlight Baker – love this recipe!!!