Hi, lovelies! We hope that you all had a wonderful week. The two of us have been playing a bit of catch-up this week. Tiffany went away for a few days to visit with her family and Ryan and I were a bit under the weather for a couple of days. You know that feeling when you’ve been away, even for a short period of time, and it’s as if you haven’t been home in weeks? That’s how we both feel right now. Thankfully, we were able to whip up this treat and they somehow magically seemed to make everything better.
This recipe is about as simple as it gets seeing as there are only six simple ingredients and the entire recipe only takes approximately ten minutes to prepare before it hits the oven. It is the perfect combination of not only salty and sweet but chewy and crunchy.
First, we smushed the heck out the a ton of pretzels. The original recipe called for using a food processor but we used a tenderizer and just ground them down. It took a lot longer than the food processor but we figured the cleanup would be easier. Totally up to you how you want to crush the pretzels!
After the pretzels were smushed to bits, we added in melted butter and sugar and mixed it all up…
Now all we needed to do was pour the condensed milk over the pretzel base and toss the peanuts, chocolate chips and remaining pretzels on top!
We then put the tray in the oven for approximately 20 minutes and viola!
6 cups salted mini pretzels
1 1/4 sticks of unsalted butter (melted, plus some to spread on parchment paper)
1/4 cup granulated sugar
1 can sweetened condensed milk
6 oz. of chocolate
1 1/3 cups salted cocktail peanuts
- 1. Preheat over to 350 degrees. Cover a 9×13 baking tray with parchment paper making sure to leave approximately a one inch overhang on the two ends. Butter the parchment paper.
2. Place 5 cups of pretzels in food processor until it resembles cornmeal. (We didn’t grind it down that far and it made no impact on the bars)
3. Place pretzels into a mixing bowl and stir in melted butter and sugar.
4. Transfer the mixture to the parchment paper and spread evenly, making a crust. Gently press down.
5. Pour condensed milk over the pretzel crust. Sprinkle the peanuts, chocolate chips and remaining pretzels on top, softly pressing them down into the milk.
6. Bake in the oven for approximately 20-22 minutes or until the milk turns golden brown. Once they are out of the oven, wait 30 minutes before cutting. Cut into bars and enjoy!
So simple, so quick…SO delicious. In fact, these sweet and salty little bars of goodness may have just taken over the number one spot for recipes that we have tried. The only problem? They are so addictive. We found ourselves constantly walking over and grabbing more. The edges where the pretzel crust was heavily saturated with milk turned really crispy. It wasn’t intentional but, personally, we thought it was a yummy mistake. It just added to the crunchy and chewy combination. These are sure to be a crowd pleaser at any type of event. Plus, we were able to cut two dozen moderately sized bars so it offered a ton of servings. The bars could easily have been made smaller. Big thumbs up for this recipe!
Have a wonderful weekend, everyone!
Tiffany & Lindsey