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Chocolate Pretzel

This Decadent Dessert Filling Sits Atop a Salty Pretzel Crust

12 December 2015
Grace
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, chocoalte peanut butter, Chocolate Pretzel, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Peanut Butter Pie, Peanut Butter Pretzel, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, Pretzel, pretzel crust, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

For the perfect sweet and salty crunch, this recipe is the one. Not only is this dish delish, it’s also no-brainer! The creamy peanut butter filling, with a sweet, melted chocolate topping, compliments the salty pretzel crust to perfection. You can use your microwave to melt the chocolate, and you only need to bake the crust for about 10 minutes! This recipe is easy, and hassle-free.

 

I had my doubts about the pretzel crust, I must say. I’ve never really liked pretzels that much, so I was worried the flavor would come up too strong for me. However, the rest of the ingredients seemed so delicious I decided to make this pie, anyway. It turns out I wouldn’t have had to worry about the pretzel crust at all! It was absolutely perfect for this – and the flavor combination of the salty crust and the sweet topping was, oh, so amazing!

Recipe and photo courtesy of 12 Tomatoes.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick tip: Drizzle some caramel over the top of this pie!

This Salty Sweet Dessert Has No Need For Your Oven!

29 November 2015
Grace
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Chocolate Peanut Butter, Chocolate Pretzel, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Peanut Butter Pretzel, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, Pretzel Rods, recipe, Ritz crackers, Salty Sweet, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Salty and sweet makes for the perfect marriage of this decadent treat! Not only does the recipe call for only five ingredients, but it takes a little over an hour from start to finish, and yields up to 12 servings, depending on how you cut it. Skip the oven, because on this dessert, the microwave is your best friend!

 

I had been searching for a great no-bake recipe for those times when I really feel like having dessert, but just don’t have the time to go through the hassle of baking. I thought these were perfect for me! They are a cinch to make, and I’ve tried two different kinds of chocolate mixtures for the topping already. When I make these I always like to take the other half and freeze it – this way I’ll have something nice to serve whenever I happen to have surprise guests!

Recipe and photo courtesy of  The Food Network

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick tip: Try using dark or white chocolate chips instead of milk chocolate!

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