I made these bars such a long time ago and completely forgot to post them!
My version of ‘tagalong’ peanut butter bars combines so many of my favourite things.
Firstly, there’s a buttery shortbread base. Yum.
With pretzels studded through it. Even more yum.
There’s chocolate, of course, because it is amazing and goes so well with anything peanut butter (and I’ve swirled it in rather than spread it over the top, too, so you get lovely big bites of chocolate).
And these bars are totally rocking that whole salty/sweet thing, which is just so awesome in your mouth.
- FOR THE SHORTBREAD BASE:
- 220g unsalted butter, softened (1 cup)
- ¾ cup caster (superfine) sugar
- 1 tsp vanilla extract
- 2 egg yolks
- 2 cups plain flour
- 1½ cups pretzels, roughly crushed
- FOR THE TOPPING:
- 190g milk chocolate (1 cup)
- 2 cups peanut butter
- 60g unsalted butter, softened (4 tbsp)
- 1 cup icing (powdered) sugar, sifted
- Sea salt for sprinkling
- To make the shortbread base, preheat the oven to 180 C (350 F) and line a 9 x 13 inch pan with baking paper.
- Using a stand mixer fitted with paddle attachment, beat the butter, sugar and vanilla until combined.
- Add the egg yolks, beating until incorporated.
- Turn the mixer onto a low speed and add the flour, mixing until just combined.
- Press the shortbread mixture evenly into the prepared pan. Top with the crushed pretzels, pressing them into the base.
- Bake for 20 minutes, until golden. Set aside to cool.
- Meanwhile, make the topping.
- Melt the chocolate over a double boiler or in the microwave (in 30 second bursts) until smooth and set aside.
- Cream the peanut butter, butter and icing sugar in a stand mixer until lightly and fluffy.
- Spread it over the shortbread base in a smooth, even layer.
- Randomly drop tablespoons of melted chocolate over the peanut butter layer and swirl around with a knife to "marble" it in.
- Sprinkle with sea salt (optional).
- Refrigerate until the filling is set before cutting into squares.
- Makes 25 tagalongs.
- Happy baking!
Adapted from the Seaside Baker.