Bale Bars
You can never have too many hor d'oeuvre recipes, so give Bale Bars a try. For 30 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe makes 24 servings with 183 calories, 5g of protein, and 13g of fat each. 49 people were glad they tried this recipe. If you have creamy peanut butter, pretzel sticks, unsalted butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 15 minutes. It is brought to you by Pies and Plots. Overall, this recipe earns a not so tremendous spoonacular score of 22%. If you like this recipe, you might also like recipes such as Chocolate, Peanut Butter, Pretzel and Caramel Candy Bars (Homemade Take 5 Bars), Five-Ingredient Double Chocolate Cherry Pistachio Energy Bars {copycat Lara Bars}, and Peanut Butter Caramel Shortbread Bars {millionaire bars}.
Servings: 24
Preparation duration: 10 minutes
Cooking duration: 5 minutes
Ingredients:
1 cup creamy peanut butter
¾ cup peanuts (I used dry roasted unsalted)
1 cup white baking chips
3 cups salted thin pretzel sticks (I used Rold Gold)
3 tablespoons unsalted butter
1 tablespoon plus 1 ½ teaspoons pure vanilla extract, divided
Equipment:
sauce pan
bowl
frying pan
Cooking instruction summary:
Line a 9 by 13 inch pan with parchment, leaving enough overhang to be able to pull the bars out later.In a large bowl, combine peanuts and pretzels with your fingers.In a medium saucepan over medium heat, melt the butter. Once melted, add the sugar and cream and bring to a low boil for 4 minutes. Remove the pan from the heat and add the white chips and 1 tablespoon vanilla and stir until the chips are completely melted into the mixture. Add the additional 1 ½ teaspoons vanilla and peanut butter and stir until combined.Pour the white chip-peanut butter mixture over the pretzel-peanut mixture and stir until all the pretzels and peanuts are fully coated. Pour the mixture into the prepared pan and smooth into an even layer.Refrigerate for at least 90 minutes until the bars are firm. Cut into pieces and serve. May be stored in the refrigerator in an airtight container for up to 3 days. I do not recommend freezing this recipe.
Step by step:
1. Line a 9 by 13 inch pan with parchment, leaving enough overhang to be able to pull the bars out later.In a large bowl, combine peanuts and pretzels with your fingers.In a medium saucepan over medium heat, melt the butter. Once melted, add the sugar and cream and bring to a low boil for 4 minutes.
2. Remove the pan from the heat and add the white chips and 1 tablespoon vanilla and stir until the chips are completely melted into the mixture.
3. Add the additional 1 ½ teaspoons vanilla and peanut butter and stir until combined.
4. Pour the white chip-peanut butter mixture over the pretzel-peanut mixture and stir until all the pretzels and peanuts are fully coated.
5. Pour the mixture into the prepared pan and smooth into an even layer.Refrigerate for at least 90 minutes until the bars are firm.
6. Cut into pieces and serve. May be stored in the refrigerator in an airtight container for up to 3 days. I do not recommend freezing this recipe.
Nutrition Information:
covered percent of daily need
