PEANUT BUTTER PRETZEL TAGALONG BARS
- 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!
Recipe by Butter Baking at https://www.butterbaking.com/2014/02/04/peanut-butter-pretzel-tagalong-bars/
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