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:

Quickview
183k Calories
5g Protein
12g Total Fat
14g Carbs
1% Health Score
Limit These
Calories
183k
9%

Fat
12g
20%

  Saturated Fat
5g
33%

Carbohydrates
14g
5%

  Sugar
6g
8%

Cholesterol
3mg
1%

Sodium
145mg
6%

Alcohol
0.19g
1%

Get Enough Of These
Protein
5g
10%

Manganese
0.34mg
17%

Vitamin B3
2mg
13%

Folate
31µg
8%

Vitamin E
1mg
7%

Magnesium
27mg
7%

Phosphorus
64mg
6%

Copper
0.1mg
5%

Fiber
1g
5%

Vitamin B1
0.07mg
5%

Iron
0.74mg
4%

Vitamin B6
0.08mg
4%

Zinc
0.51mg
3%

Potassium
114mg
3%

Calcium
25mg
3%

Vitamin B2
0.04mg
2%

Vitamin B5
0.22mg
2%

Selenium
1µg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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