BUTTERSCOTCH-PRETZEL BARS
prep 25 minutes chill 2 hours
- Nonstick cooking spray
- 1½ cups powdered sugar
- 1 cup creamy peanut butter
- 6 Tbsp. butter, melted
- 2 cups crushed pretzels
- 1 11-oz. pkg. butterscotch-flavor pieces
- ¼ cup heavy cream
- ½ cup coarsely crushed pretzels
- ½ cup chopped peanuts
1. Line a 13×9-inch baking pan with foil, extending foil over edges of pan. Lightly coat foil with cooking spray. For crust, in a large bowl combine powdered sugar, peanut butter, and melted butter. Stir in the 2 cups crushed pretzels. Press onto bottom of prepared pan.
2. For filling, in a medium-size heavy saucepan heat and stir butterscotch pieces and cream over low heat just until butterscotch pieces are melted.
3. Spread filling over crust. Sprinkle with the ½ cup crushed pretzels and peanuts; press lightly. Cover and chill until firm (at least 2 hours). Use edges of foil to lift uncut bars out of pan; cut into bars.
number of servings 36
TO STORE Layer bars between sheets of waxed paper in an airtight container. Store in the refrigerator up to 1 week.
per bar 166 cal., 10 g fat (5 g sat. fat), 7 mg chol., 154 mg sodium, 17 g carb., 1 g fiber, 11 g sugars, 3 g pro.
