No-Bake Pretzel Peanut Butter Bars

No-Bake Pretzel Peanut Butter Bars | www.revamperate.com No-Bake Pretzel Peanut Butter Bars | www.revamperate.com

Over the last few weeks, we’ve been pretty busy. But let’s be real; I think I’m always busy…Andrew is finished with law school for the semester so we’ve enjoyed doing stuff together after a lot of time apart. We went to Vegas for a wedding last month, spent a lot of time exploring our new neighborhood recently, starting working on decorating our apartment, caught up on date nights, played tennis and enjoyed lounging on our new couch binge watching Netflix. It’s been fun! When I had the itch to bake again, I decided to go with something easy that didn’t involve turning my oven on because it already feels at the height of summer in LA. 

What I ended up with were these no-bake pretzel peanut butter bars that Andrew decided are his new favorite snack. I just tried to use what I had in the house, which was a large bag of pretzels that were going stale. Thus, these sweet and salty bars were born and now I’m sure I’ll be making them a lot more often. These have a pretzel crust, a soft peanut butter filling and a thick chocolate coating. They all combine to make everyone’s favorite chocolate and peanut butter combination with the added saltiness that I LOVE. They’re no-hassle and store well. 

This recipe makes about 12-15 bars depending on how small you cut them.

No-Bake Pretzel Peanut Butter Bars | www.revamperate.comIngredients:

  • 1 1/2 cups wafer cookie crumbs, finely ground
  • 5 tbsp + 4 tbsp butter, melted
  • 1 1/2 cups powdered sugar
  • 1 cup creamy peanut butter
  • 2 cups semi-sweet chocolate chips
  • 2 cups pretzels, finely ground

Line a square pan with parchment paper and lightly spray with cooking spray. 

In a food processor, pulse the pretzels until fine. Add the 2 Tbsp melted butter and pulse again. Press the pretzels into the bottom of the pan. 

In the bowl of your mixer fitted with a paddle attachment, mix the 1 cup of melted butter, peanut butter, powdered sugar and finely ground cookies until creamy. 

Spread the peanut butter mixture on top of the pretzel crust, smoothing out the top with a spatula. 

In a small microwave safe bowl, melt the chocolate and pour it over the top of the peanut butter mixture. Top with whole pretzels if desired and let sit at room temperature until the chocolate hardens or move to the refrigerator to harden faster. Then pull the piece out by the parchment and cut into bars. Let warm to room temperature before eating for best results! These should store well for at least a week in a sealed container. 

Enjoy, peanut butter lovers! 

Starbucks-Inspired Green Tea Latte Bars with Cream Cheese Drizzle

Green Tea Latte Bars | Revamperate Green Tea Latte Bars | RevamperateI’m new to the matcha green tea trend, but I was really excited to share the recipe for these Starbucks-inspired green tea latte bars with cream cheese drizzle over on RecipeChatter! 

Even if you’ve never had matcha before, you’re sure to love these. The matcha flavor remains pretty light and the sugary shortbread and the cream cheese topping add sweetness to balance out all of the flavors. These are as simple as making shortbread, which uses the fewest ingredients of pretty much ANY baked good, so it truly is easy. 

I highly recommend purchasing matcha powder on Amazon – it’s easiest to find that way if you can wait a few days to receive it by mail. 

What should I make with matcha powder next?! Cake maybe?

Head over to RecipeChatter for the full recipe! 

Halloween | Candy Corn Blondies

Candy Corn Blondies | Revamperate Candy Corn Blondies | RevamperateMost people would give me the weirdest look for saying this, but I LOVE candy corn. I probably am the only one even buying candy corn…but I look forward to this time of year because it’s socially acceptable for me to stuff my face with candy corn. Well, not really, because I would get really sick, but I eat a lot of it. Even as I write this, I’m munching on leftover candy corn from today’s recipe. No shame. 

Last year, I made what will always be one of my favorite recipes of all time (and one of my most popular posts). Check out these homemade butterfingers bars to see what I mean! Hint: they’re made with candy corn and you would never guess it. 

In true pre-Halloween fashion, I had to make something with candy corn in it, so I made candy corn blondies with white chocolate chips. The candy corn melted into the batter, making these perfectly sweet and gooey. It’s almost like there’s a candy coating on the bottom of the blondies or something. 

Candy Corn Blondies | RevamperateIngredients (makes on 9×9 in. pan):

  • 1/2 cup butter, melted 
  • 1 egg
  • 1/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 cup flour 
  • 1 tsp baking powder
  • 1 cup candy corn
  • 1 cup white chocolate chips

Preheat the oven to 350 degrees, and line a 9×9 inch pan with parchment or coat the pan with cooking spray. 

Melt the butter in a small microwave-safe bowl and then pour into your mixer. Let it cool for a minute before adding additional ingredients. Mix in the egg, sugars and vanilla. Mix in the flour and baking powder by hand, folding in the dry ingredients until barely combined. Then stir in the candy corn and white chocolate chips. 

Candy Corn Blondies | Revamperate Candy Corn Blondies | RevamperateMove the batter to the coated 9×9 inch pan and bake for about 25 minutes. Because of the sugar in the candy corn, you might find that it bubbles if the candy corn is on top or hitting the metal. To avoid this, do not overbake and keep an eye on them during the last few minutes in the oven. If you see the candy bubbling, cover the pan with a sheet or aluminum foil or parchment paper. In my batch, the candy corn stayed to the middle or bottom of the blondies as the batter baked and overtook the top of the pan, so this wasn’t a problem. 

Remove from the oven and let cool completely before cutting, about one hour. When you cut them, the melted candy will make them a little sticky and difficult to cut, so it’s much easier when they’re completely cooled. Then devour them. Enjoy!