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Ingredients
- 12 ounces semi-sweet chocolate chips (good quality
)s , divided (I like Ghirardelli brand best for melting) - 8 ounces mini pretzel twists , half of a
regular 16-ounce bag - 4 ounce box Reese’s Pieces candies
Peanut Butter Sauce:
- 1/2 cup honey
- 1/3 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
Instructions
- Line a large, rimmed baking sheet with parchment paper.
- Melt 8 ounces of the chocolate chips gently in the microwave
(on low heat, stirring every 15 seconds) until smooth. - Spread the chocolate evenly over the parchment. Immediately
add the pretzel twists and Reese’s Pieces over the top (it’s ok if they overlap
a little) and gently press them into the chocolate. - For the peanut butter sauce:
- In a medium saucepan over medium heat add honey and
sugar and stir well to combine. - Bring to a boil and boil for 1 full minute, stirring. Remove
from heat and stir in peanut butter until smooth. - Stir in vanilla. Drizzle the peanut butter sauce over the
top of the pretzels and candy. - Melt remaining 4 ounces of chocolate and drizzle on
top. - Refrigerate until hardened.
- Cut or tear into pieces. Store in the fridge.
- You may also like, Graham Cracker Toffee Bars.
Base Recipe adapted from this SITE
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