Pretzel Cashew Seven Layer Bars

You can never have too many side dish recipes, so give Pretzel Cashew Seven Layer Bars a try. This recipe makes 12 servings with 243 calories, 3g of protein, and 16g of fat each. For 41 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe is liked by 55 foodies and cooks. This recipe from Cookie Madness requires semi sweet chocolate chips, butterscotch chips, granulated sugar, and coconut. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 15%. If you like this recipe, take a look at these similar recipes: Butterscotch Cashew Pretzel Cookies, Triple-Layer Pretzel Brownies, and Chocolate, Peanut Butter, Pretzel and Caramel Candy Bars (Homemade Take 5 Bars).

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350°F. Line an 8 inch square metal pan with nonstick foil or parchment paper.Combine crushed pretzels, 2 tablespoons of sugar and the butter; mixing until well blended. Press onto bottom of pan.Bake for 10 minutes. Remove from oven and cool 15 minutes (this is important).Sprinkle cooled baked crust with chocolate chips, butterscotch chips and nuts.Combine heavy whipping cream, 1/4 cup sugar and 1 tablespoon brown sugar (also add vanilla, if using); mixing until well blended. Spoon evenly over bars so that it kind of sinks into the coconut.Bake for 25 minutes or until coconut is lightly browned and chips start to melt. Cool at room temperature for about 30 minutes, then chill until very firm.Lift from pan by grasping foil or parchment, set on a cutting board, cut into bars.

 

Step by step:

1. Preheat oven to 350°F. Line an 8 inch square metal pan with nonstick foil or parchment paper.

2. Combine crushed pretzels, 2 tablespoons of sugar and the butter; mixing until well blended. Press onto bottom of pan.

3. Bake for 10 minutes.

4. Remove from oven and cool 15 minutes (this is important).Sprinkle cooled baked crust with chocolate chips, butterscotch chips and nuts.

5. Combine heavy whipping cream, 1/4 cup sugar and 1 tablespoon brown sugar (also add vanilla, if using); mixing until well blended. Spoon evenly over bars so that it kind of sinks into the coconut.

6. Bake for 25 minutes or until coconut is lightly browned and chips start to melt. Cool at room temperature for about 30 minutes, then chill until very firm.Lift from pan by grasping foil or parchment, set on a cutting board, cut into bars.

Nutrition Information:

covered percent of daily need