No Bake Pretzel Peanut Butter Bars

These no-bake pretzel peanut butter bars are a ridiculously simple homemade version of your favorite peanut butter cups! The post No Bake Pretzel Peanut Butter Bars appeared first on Budget Bytes.

No Bake Pretzel Peanut Butter Bars

I’m not sure whether to hug or curse the person who invented no-bake peanut butter bars. This homemade version of a peanut butter cup is so ridiculously simple that you might never buy a packaged peanut butter cup at the store again. Especially since you can stash these in your freezer and just take one out to nibble on every now and then. IT’S JUST TOO EASY.

No-bake peanut butter bars have been around for eons. Well, decades at least. There are a million versions of this recipe out there, but mine have a slightly more even ratio between the chocolate and peanut butter portions, and I like to nestle a little mini-pretzel in the top for a little added crunch.

Oh, and most no-bake peanut butter bar recipes usually specify not to use natural-style peanut butter, but that’s what I use with mine and it works just fine! :)

What Kind of Nut Butter Can I Use?

I used a natural-style peanut butter made with just peanuts and salt for these peanut butter bars. If you’re allergic to peanuts you can use a different type of nut butter, like almond or cashew (although those will be quite a bit more expensive).

Just make sure you choose a nut butter that is quite firm when refrigerated and soft when room temperature. As long as it firms up when refrigerated, it will work for these bars. Oh, and make sure it has at least a little salt and is very well stirred before adding to the recipe. Too much oil and the bars won’t set.

Choose Your Chocolate

This recipe is also fairly flexible when it comes to the type of chocolate used. I used plain old semi-sweet chocolate chips, but you could have a little fun and use dark chocolate, or a different flavored chocolate chip if you’d like.

How to Store Peanut Butter Bars

You’ll want to keep these peanut butter bars refrigerated so they don’t melt. I suggest keeping them in an air-tight container in the refrigerator no longer than a week, or you can freeze them for longer storage (freezer bag, up to three months or so). To thaw, just let them sit out at room temperature for about 10 minutes.

A hand holding one no bake peanut butter bar close to the camera so you can see the side
overhead view of no bake pretzel peanut butter bars lined up in a grid

No Bake Pretzel Peanut Butter Bars

These no-bake pretzel peanut butter bars are a ridiculously simple homemade version of your favorite peanut butter cups!
Total Cost $3.94 recipe / $0.16 per square
Prep Time 15 minutes
Refrigerate Time 2 hours
Total Time 2 hours 15 minutes
Servings 25 1 square
Calories 187.94kcal
Author Beth – Budget Bytes

Equipment

  • Food Processor
  • Parchment Paper

Ingredients

  • 1 cup graham cracker crumbs (about 8 sheets) $0.38
  • 1/2 cup butter $0.82
  • 1 cup peanut butter (+ 2 Tbsp) $1.38
  • 1 cup powdered sugar $0.07
  • 1.5 cups chocolate chips $1.19
  • 25 mini pretzels $0.10

Instructions

  • If your graham crackers aren't already in crumb form, use a food processor to blitz them into a fine crumb.
  • Place the butter and 1 cup of peanut butter in a bowl. Microwave and stir in 30-second intervals, just until they're warm enough to melt together. Stir until evenly combined. (Reserve the last 2 Tbsp peanut butter for later.)
  • Add the powdered sugar and graham cracker crumbs to the melted peanut butter mixture and stir until evenly combined.
  • Line an 8×8-inch baking dish with parchment paper making sure some of the paper overhangs on the sides so you can lift the bars out of the dish later. Press the peanut butter mixture into the bottom in an even layer.
  • Add the chocolate chips and the last 2 Tbsp peanut butter to a bowl. Microwave for 30 seconds, then stir. Continue to microwave and stir in 15 second increments until the chocolate is fully melted and smooth.
  • Pour the melted chocolate over the peanut butter base in the baking dish and spread it smooth. Add the mini pretzels on top in even rows (I did five rows of five across).
  • Refrigerate the peanut butter bars for two hours, or until completely set. Once set, lift the bars out of the dish using the parchment paper. Use a sharp knife to cut them into squares between the pretzels. Enjoy immediately, refrigerate for later, or freeze for long term storage.

Nutrition

Serving: 1square | Calories: 187.94kcal | Carbohydrates: 17.3g | Protein: 3.82g | Fat: 12.94g | Sodium: 108.91mg | Fiber: 1.41g

Love peanut butter and chocolate? Check out my Peanut Butter Fluff Cups or “The One” Chocolate Mug Cake!

overhead view of no bake pretzel peanut butter bars lined up in a grid

How to Make Pretzel Peanut Butter Bars – Step by Step Photos

Graham crackers in a food processor

While you can actually buy graham crackers already in crumb form, it’s going to be less expensive to make crumbs out of whole crackers. You want a very fine and even crumb for this, so a food processor is probably the best option. You need 1 cup of crumbs, which should be about 8 sheets of graham crackers.

Graham cracker crumbs in a food processor

Whiz those graham crackers until they’r every fine and even.

Peanut butter and butter in a bowl

Add 1 cup peanut butter and ½ cup butter (I used salted) to a bowl. Microwave for 30 seconds or just long enough that they’ll melt together. Avoid heating it until it’s piping hot. That will make the later steps more difficult. Stir until the mixture is even and smooth.

Graham cracker crumbs and powdered sugar added to the peanut butter

Add the graham cracker crumbs and 1 cup powdered sugar to the peanut butter mixture.

Peanut butter base mixture in the bowl with a spoon

Stir until it forms an even paste-like mixture.

peanut butter base spread into a parchment lined baking dish

Line an 8×8-inch baking dish with parchment paper so that some of it sticks up the sides (this will help you remove the bars from the dish later). Spread the peanut butter mixture evenly into the bottom of the dish.

Chocolate chips and peanut butter in a bowl

Add 1.5 cups chocolate chips and 2 Tbsp peanut butter to a bowl. Microwave for 30 seconds, then stir will. Continue to microwave and stir in 15 second increments until the chocolate is melted and smooth. Avoid over heating the chocolate or it will begin to get grainy.

Melted chocolate being spread over the peanut butter base

Pour the melted chocolate over the peanut butter base and then spread it out until smooth.

Mini pretzels being pressed into the melted chocolate

Press the mini-pretzels into the melted chocolate in rows. I did five rows of five across. Make sure to leave a little space between each because that is where you’ll cut your bars.

No Bake Pretzel Peanut Butter Bars being cut

Refrigerate the peanut butter bars for at least two hours, or until they are solid. Lift them out of the dish using the sides of the parchment paper. Use a sharp knife to cut them into squares between each pretzel.

peanut butter bars in a freezer bag

You can keep your peanut butter bars in the refrigerator for about a week, or freeze them for longer! They thaw pretty quickly at room temperature, so you can get that peanut butter chocolate fix whenever you’d like. ;)

The post No Bake Pretzel Peanut Butter Bars appeared first on Budget Bytes.

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Homemade Hamburger Buns

Homemade Hamburger Buns are so much better than store-bought and so insanely delicious. These have the perfect taste and texture to hold up to your next BBQ Hamburger! Do not be afraid of making these yeasted buns, they are super easy a breeze to work with, just like some of my other tried and true…

Homemade Hamburger Buns

Homemade Hamburger Buns are so much better than store-bought and so insanely delicious. These have the perfect taste and texture to hold up to your next BBQ Hamburger!

Do not be afraid of making these yeasted buns, they are super easy a breeze to work with, just like some of my other tried and true yeasted loaves of bread. Try Challah, Homemade, and Naan!

Baked Hamburger buns on a tray.

Easy Homemade Hamburger Buns

We always grill our own hamburgers, but have you ever made homemade hamburger buns? I am here to tell you it is a game changer. Making your own buns takes your hamburgers to whole new level of awesomeness! These homemade buns are pillowy soft and tender and taste so much better than anything from the store. You are going to love how easy it is to make these too. Just a handful of ingredients, a little time and you will have the best homemade burgers EVER!

It is true that the bun makes the burger most of the time. You will love these because they do not fall apart on you. I especially like to lightly toast them under the broiler or with a bit of butter in a pan before putting the burger on them. It just adds that something extra. Making your own buns also means you can make sure your buns fit your burger. It is never fun to have not enough bun or too much. These will be perfect in every way!

Ingredients For Hamburger Buns

Simple ingredients turn into soft and tender hamburger buns in no time!

  • Packet Dry Active Yeast: This recipe is written for dry active yeast, it is different from instant yeast.
  • Warm Water: This will help to activate the yeast.
  • Butter melted: Adds flavor and moisture.
  • Sugar: Sugar is needed for the yeast to grow.
  • Egg; Adds richness and helps the dough have a nice tender crumb.
  • Salt: You cannot have a great tasting loaf of anything without salt. It adds flavor.
  • Flour: Use unbleached flour or bread flour for best results. All-purpose can be used if that is all you have.

Egg Wash Recipe

  • Egg yolk: Gives the buns a nice sheen and some golden color on top.
  • Water: Mix with the egg to thin it out a bit.
  • Sesame seeds optional: Every great bun has sesame seeds, but you can leave them off too!

Let’s Make Some Buns!

Super easy, super delicious and free from additives and preservatives! You are going to love these!

  1. Activate the yeast: In a mixing bowl mix together yeast, water, and sugar. Let sit for 5-7 minutes, until it begins to get frothy.
  2. Add: Whisk in egg and butter.
  3. Mix and knead: Add flour and salt and mix with a dough hook on medium-low speed for 6-7 minutes, until smooth and elastic.
  4. Let it rise: Oil a large bowl and transfer the dough into it. Spray plastic wrap with cooking spray and cover the bowl with the sprayed side facing the dough. Let rise until doubled in size, about 40-60 minutes.
  5. Prep: Preheat oven to 425.
  6. Cut and shape: When the dough has doubled in size, cut into 8-10 equal portions (you may use a kitchen scale for this, but I just eyeballed it). Form your dough into balls, keeping the seam at the bottom of the rolls. For flatter buns, use your hands to flatten and stretch into more of a disk shape than a round ball of dough. Place on parchment-lined sheet pans, leaving 2 inches between each bun.
  7. Rest: Let rest for 10 minutes.
  8. Egg Wash: Mix together egg yolk and water for the egg wash. Use a pastry brush to fully brush the top of each bun. Allow the buns to sit for a minute or two and then brush again with the egg wash to get darker color on them. Be sure the brush down the sides of them, too. Sprinkle with sesame seeds, if desired.
  9. Buns in the Oven: Bake for 10 minutes, rotate the pan and then bake for 2 more minutes. Allow to cool completely before serving.
Making the dough, letting it rise, and cutting out the portions.

The Best Homemade Hamburger Bun Tips

With just a few simple tips, you will forever be making your own hamburger buns. These are easy and so good!

  • Yeast: There is a difference in yeast. Active dry yeast needs activation, that is why we let it sit in the warm water and sugar. This gets it going and it also lets you know it’s fresh and good. Instant yeast you do not have to activate and can add into the bread mixture with the other ingredients. However, you can also activate instant yeast with no issues. I like to activate just so I know it’s a good batch of yeast.
  • Water: To keep from killing the yeast aim for temperature between 105-115 degrees.
  • Egg: Have the egg at room temperature so it will mix in easily and thoroughly.
  • Flour: Unbleached or bread flour will give you the best rise and the softest bread. All-purpose works, it just maybe a bit denser and not rise as much.
  • Egg Wash: Completely cover the buns with the egg wash, along the sides, and down to the bottom. This will give the buns an all-over even golden color, without light spots.
  • Roll the Dough: There are two ways to do this. Pinch the sides into the center, rotating and pinching till a nice ball is formed. Set the pinch together side on the bottom of the pan. Or using your hand in a cupping shape roll the ball of dough around on the counter until it forms the desired shape. You can flatten it if you want a big disc-like bun.
  • Top it: You can kick up the topping a bit by adding to your sesame seeds, poppy seeds, onion flakes, or everything but the bagel seasoning.

Storing Your Quick Homemade Buns

I like to make a double batch and then I throw them in the freezer for another time. It is just as easy to make a double batch as it is one batch so it saves me time later.

  • Store: If you do have leftover buns, keep them in an airtight bag at room temperature for 2-3 days.
  • Freeze: To freeze, wrap them in plastic wrap or foil, and then place them in a freezer-safe bag. Keep for up to 3 months. Thaw at room temperature when ready to use.
  • Toast: I like to toast my buns a bit before adding the hamburgers or fillings. This helps especially if they have dried out at all from storing.
Forming the buns, covering them with egg wash and seeds.

More than Just Hamburger Buns

These pillowy, soft buns are not just for hamburgers. Make a double batch and freeze some for later use. Thaw at room temperature when ready to use. We like to make sandwiches for school on these buns. They are light and so much better than a slice of bread. The flavor is there, the texture is amazing, these homemade buns are really going to liven up your sandwich repertoire. Here are some ideas to serve on top of these buns.

Literally The BEST Egg Salad

Slow Cooker Chicken Caesar Sandwiches

Copycat Chick-fil-A Sandwich

Cashew Chicken Salad

Hamburgers on homemade buns.

Breakfast

Quick 45 Minute Cinnamon Rolls

Bread

Homemade Breadtwists

Bread

Miracle No Knead Bread

Print

Homemade Hamburger Buns

Homemade Hamburger Buns are so much better than store-bought and so insanely delicious. These have the perfect taste and texture to hold up to your next BBQ Hamburger!
Course Bread
Cuisine American
Keyword hamburger buns, homemade hamburger buns
Prep Time 20 minutes
Cook Time 12 minutes
Rise 1 hour
Total Time 1 hour 32 minutes
Servings 12 Buns
Calories 202kcal
Author Alyssa Rivers

Ingredients

  • 1 packet Dry Active Yeast
  • 1 Cup warm water
  • 1/3 Cup butter melted
  • 3 Tablespoons Sugar
  • 1 large Egg
  • 1 teaspoon salt
  • 3 ½ cups flour

Egg Wash

  • 1 Egg yolk
  • 2 Tablespoon water
  • Sesame seeds optional

Instructions

  • In a mixing bowl mix together yeast, water, and sugar. Let sit for 5-7 minutes, until it begins to get frothy.
  • Whisk in egg and butter.
  • Add flour and salt and mix with a dough hook on medium-low speed for 6-7 minutes, until smooth and elastic.
  • Oil a large bowl and transfer the dough into it. Spray plastic wrap with cooking spray and cover the bowl with the sprayed side facing the dough. Let rise until doubled in size, about 40-60 minutes.
  • Preheat oven to 425.
  • When dough has doubled in size, cut into 8-10 equal portions (you may use a kitchen scale for this, but I just eyeballed it). Form your dough into balls, keeping the seam at the bottom of the rolls. For flatter buns, use your hands to flatten and stretch into more of a disk shape than a round ball of dough. Place on parchment lined sheet pans, leaving 2 inches between each bun.
  • Let rest for 10 minutes.
  • Mix together egg yolk and water for the egg wash. Use a pastry brush to fully brush the top of each bun. Allow the buns to sit for a minute or two and then brush again with the egg wash to get darker color on them. Be sure the brush down the sides of them, too. Sprinkle with sesame seeds, if desired.
  • Bake for 10 minutes, rotate the pan, and then bake for 2 more minutes. Allow to cool completely before serving.

Nutrition

Calories: 202kcal | Carbohydrates: 31g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 248mg | Potassium: 54mg | Fiber: 1g | Sugar: 3g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 2mg
Source : The Recipe Critic More   

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