Bread and Better

Bread and Better

Wednesday, 16 November 2016

Peanut Butter Pretzel Bites

I am not going to claim that I invented the peanut butter/chocolate/pretzel mash-up, this recipe just happens to be my take on the trend. Salty and sweet, these bites are deliciously naughty and moorish. Serve as a late afternoon snack for a mouthwatering pick-me-up.




Makes around 20 small squares.


For the bites:
100g digestive biscuits
50g salted pretzels, plus a few more for decoration
150g melted butter
4 tablespoons crunchy peanut butter
1 397g tin of condensed milk
150g dark chocolate
50g white chocolate


Line a 20 x 30cm rectangle baking tin with cling-film.
Place the biscuits, pretzels (bar the ones saved for decoration) and melted butter into a food processor and blitz until the mixture resembles coarse, wet sand.
Press the sandy mixture into the prepared tin, smoothing in down until it evenly fills the entire tray.
Place in the fridge for 30 minutes to set slightly.
When the base is set, mix together the condensed milk and peanut butter, in a bowl, until they are well combined.
Pour the peanut butter mixture over the base, smoothing it down as you go, so that it evenly covers the biscuit mixture.
Place the tin in the fridge for around 30 minutes, or until the peanut butter mixture has set slightly.
When the sweet, nutty layer is a little firmer, melt the dark chocolate and pour it on top.
Melt the white chocolate and blob it on top of the dark chocolate at random intervals.
Take a cocktail stick and swirl the two chocolates together, so that you get sort of a ripple effect.
Place the extra pretzels on top of the chocolate.
Place the tin in the fridge to set, for around 2 hours, before slicing and serving.
These squares will keep for up to a week in the fridge, just make sure you store them in an air-tight container (chocolate tends to take on the flavour of things around it if it's not wrapped up well).

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