Curvygreek's Sweet & Salty PB Pretzel Bars
Curvygreek's Sweet & Salty PB Pretzel Bars

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, curvygreek's sweet & salty pb pretzel bars. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Curvygreek's Sweet & Salty PB Pretzel Bars is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Curvygreek's Sweet & Salty PB Pretzel Bars is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook curvygreek's sweet & salty pb pretzel bars using 5 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Curvygreek's Sweet & Salty PB Pretzel Bars:
  1. Make ready 2 cup creamy peanut butter, divided
  2. Take 3/4 cup butter, softened
  3. Make ready 2 cup powdered sugar, divided
  4. Get 4 cup broken small pretzel twists, divided
  5. Make ready 2 cup semisweet chocolate chips, divided
Steps to make Curvygreek's Sweet & Salty PB Pretzel Bars:
  1. Line 13x9 baking pan with foil. Leave overhang on two sides. Lightly spray with nonstick cooking spray.
  2. Beat 1 + 1/4 cup peanut butter and entire amount of butter in mixing bowl until creamy.
  3. Gradually beat in 1 cup powdered sugar.
  4. Stir in remaining 1 cup powdered sugar, 3 cups pretzel pieces, and 1/2 cup chocolate chips.
  5. Press evenly into prepared baking pan and smooth top with spatula.
  6. Microwave remaining 1 + 1/2 cup chocolate chips and 3/4 peanut butter in microwave safe bowl. (uncovered)
  7. Heat on MEDIUM-HIGH (70%) for 45 seconds. Stir. Repeat as necessary-in 10 or 15 second intervals. Stir just until chocolate chips are melted.
  8. Spread chocolate layer evenly over powdered sugar mixture.
  9. Sprinkle with remaining pretzel pieces, pressing down lightly.
  10. Refrigerate at least 3 hours or until firm. Lift from pan, peel off foil, cut into 60 pieces. Store in covered container in refrigerator.

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