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! 

Pretzel Chocolate Chip Shortbread Cookies

Pretzel Chocolate Chip Shortbread | Revamperate Pretzel Chocolate Chip Shortbread | RevamperateHey guys! It’s been a whirlwind lately, and I decided to start cutting back on weekly posts for a while so that I can finally catch my breath. I just started a new job and we’re in the midst of apartment hunting, which has turned out to be incredibly stressful (of course). Because I’m a total routine-lover and I’ve lived in the same apartment for almost five years (only the second home I’ve ever had), just the idea of moving causes me great anxiety. As much as it sucks, my health is telling me to cut back for a couple weeks and catch up on the rest I never let myself have. 

Now, let’s talk about shortbread! Shortbread is beautiful because it’s so simple yet delicious. You can make it with so few ingredients but add whatever you want to it, and then cut it in all different ways. It’s probably the most versatile and most underrated cookie. 

Can you tell I like shortbread?

I mean, why wouldn’t I?! It’s like 60% butter.

Well, I like it even better when there’s pretzels and chocolate in it. Obviously. If you’re like me and love the salty and sweet combination, then this recipe will be a good one for you! These pretzel and chocolate chip shortbread cookies are perfectly buttery and soft in the center with an easy balance of salty pieces of pretzel and sweet mini chocolate chips. A while back, I made these shortbread pretzel bars, but I have to admit, I love these cookies more…after all, these have chocolate in them. 

Pretzel Chocolate Chip Shortbread | RevamperatePretzel Chocolate Chip Shortbread | Revamperate Ingredients (makes 10-12 cookies):

  • 7 tbsp butter, softened
  • 6 tbsp powdered sugar
  • 1/2 teaspoon vanilla
  • 1 1/4 cup all-purpose flour
  • 1/2 cup pretzels, crushed
  • 1/2 cup mini chocolate chips

Preheat the oven to 350 degrees and line a baking sheet with parchment. 

In your stand mixer fitted with a paddle attachment, beat the butter until smooth. Mix in the powdered sugar and vanilla, scraping the bowl down as you go. Add the flour and mix on low speed until fully combined. Lastly add the mini chocolate chips and crushed pretzels (I crushed them in a plastic bag) and mix until barely combined. 

Roll out the dough until it is about 1/4 inch thick and cut with cookie cutters. Place on the lined baking sheet about 1 inch apart. Bake for 12-15 minutes until barely golden around the edges (you don’t want them to brown). Move to a wire rack to cool completely. 

Pretzel Chocolate Chip Shortbread | RevamperateNote, if you ever have issues with your shortbread becoming to crumbly to roll out or hold together, add about a tablespoon of softened butter to the dough and continue mixing. It should make a big difference. If that doesn’t work, try adding a teaspoon of water. 

Once cooled, package them up or eat one yourself and I think you’ll find that this sweet and salty shortbread has the perfect combination. Enjoy!

No Yeast Soft Pretzels

No Yeast Soft Pretzels | Revamperate No Yeast Soft Pretzels | Revamperate
Once upon a time I worked in the mall (a year ago, actually) and I’m amazed I didn’t gain 200 pounds from mall food. More specifically, the pretzels. Wetzel’s Pretzels was my go-to spot because they were cheap and buttery and they offered a special deal to mall employees, so they were even cheaper. Seriously, those are my favorite pretzels and I strive to be able to make those calorie-filled pretzels one day…but today is not that day. Instead, today I’m sharing how to make NO YEAST soft pretzels.

Ok, I know what you’re thinking. Pretzels without yeast? Are you cray? Does that even work? Well, yes it does, but it won’t be like your average pretzel. The yeast does more than just make the dough rise, and it will make these taste a little more like bread or a dinner roll than you usual mall or fair-style soft pretzel. That doesn’t mean they’re not delicious!

These soft pretzels are very easy to make without yeast (in case you don’t have it in the house or something) and they taste wonderfully satisfying with butter and course salt on top. Trust me, they are really delicious. I ate half the batch by myself! They also reheated surprisingly well the next day, but there’s no doubt fresh-out-of-the-oven is the best you can get. Here’s how to make them…

No Yeast Soft Pretzels | Revamperate
Ingredients (makes 8 small soft pretzels):

  • 1 1/2 cups flour
  • 2 tbs vegetable oil
  • 2 tsp baking powder
  • 2/3 cup milk
  • 1/2 tsp salt
  • 2 tbs butter, cut into cubes + more for topping
  • 1 tsp sugar
  • 1 egg
  • Course salt (for topping)

First, whisk together the the flour, salt, sugar and baking powder in a bowl. Cut your cold or slightly softened butter into cubes and add to the dry ingredients, and mix with the whisk until the mixture is crumbly, pressing into the butter. If it’s easier, you can use your hands. Whisk in the milk and oil, stirring until well combined.

No Yeast Soft Pretzels | Revamperate
Move the dough to a floured surface and divide into two balls. Knead the ball into the flour 10-12 times (it will be sticky at first) until the dough is easier to handle. Then divide into eight balls and individually roll each one into long strings of dough, about 6-8 inches or as long as you can stretch them without breaking. Using the flour and an even surface will make this easier. Then form each into a pretzel and set on a parchment lined baking sheet. Repeat for each ball until you have eight formed pretzels.

In a separate bowl, beat the egg. Brush the egg generously onto each pretzel and bake on 425 degrees for 8-12 minutes until you barely begin to see brown. At this point, they will be very light and soft. If you bake them longer, the outside will become crunchier, so it depends how soft you like your soft pretzels.

While they bake, melt about 1-2 tbs of butter in a bowl. When you remove the pretzels from the oven, immediately spread the butter on with a brush and top with course salt for that deliciously buttery and salty flavor. Serve and eat while warm and enjoy!

Homemade Chex Mix

Homemade Chex Mix | Revamperate
Homemade Chex Mix | Revamperate
Can we all agree that Chex mix just hits the spot sometimes? It’s a perfect salty treat that makes you feel less guilty than potato chips. Although, I often give in to those. Well, I don’t know about you, but I only eat the Chex cereal and the pretzel pieces, so always leave half empty bowls with the remains laying around hoping someone else will eat them. The great thing is you can totally make your own! Then you can make it with whatever you want – Chex cereal and pretzels in my case. If you want, you can even add in some almonds or some random bread pieces. Make it your own and you’ll start enjoying it even more. I don’t even buy Chex mix because I prefer to go the homemade route.

This recipe was sort of passed down from my mom, and you’ll never guess what’s in it. When you look at the ingredients, you’ll think I made a mistake, but I didn’t. This recipe really does have Worcestershire sauce in it.Homemade Chex Mix | Revamperate
Ingredients (4 cups of mix):

  • 4 tablespoons butter, melted
  • 3 tablespoons Worcestershire Sauce
  • 1 tablespoon Lowry’s seasoned salt
  • 3 cups Chex cereal
  • 1 cup pretzels, slightly broken
  • Sprinkle of garlic
  • 1 inch deep sheet pan
  • Spatula

Start by preheated the oven to 225 degrees. To melt the butter, you can either put it in the pan and let it melt as the oven preheats, which is what I usually do, or you can melt it in the microwave and then pour into the pan. Once the butter is melted inside of a sheet pan (should be at least 1 inch deep), add in the Worcestershire Sauce and mix together with a spatula. Then add the Lowry’s seasoned salt (yes, this really is the best seasoned salt for the recipe, in my opinion) and a sprinkle of garlic. Use the spatula to mix the ingredients together inside of the pan and then add the Chex and pretzels, stirring continually until the cereal and pretzels are evenly coated. This recipe is easily doubled or even halved, but these measurements will yield a small enough amount that you’re sure to eat it all before it has a chance to go stale. Another great thing about this recipe is that you can use old stale cereal and you won’t even notice it when it’s been baked!
Homemade Chex Mix | Revamperate
Pop the pan in the oven for 20 minutes. Then remove, sir well and repeat two more times. At that point, give it a little taste test and decide if it’s crunchy enough for you because it should be. Otherwise, pop it in for one more round. Let it cool and devour! This Chex mix recipe will fill you up and I guarantee it will go fast. It also makes a nice last minute gift. Enjoy!

Salted Pretzel Almond Bark

Pretzel Almond Bark | Revamperate Pretzel Almond Bark | Revamperate Pretzel Almond Bark | RevamperateFor the days your sweet tooth needs some satisfaction but your mind keeps talking you out of it, you can still find a way to compromise. With this incredibly easy salted pretzel almond bark made with melted chocolate chips, you not only get a nice combination of sweet and salty but can snack without feeling super guilty. This sweet and salty bark makes a nice gift or just a good midnight snack.Pretzel Almond Bark | RevamperateTo make a small batch (about 10 pieces), you’ll need:

  • 1 cup chocolate chips
  • 1 handful of small pretzels
  • 1 handful of sliced almonds
  • 1/2 teaspoon of salt (optional)

First, lay out a piece of wax paper on a cookie sheet. In a small bowl, microwave the chocolate chips on defrost mode for 30 seconds, stir and repeat until the chocolate is completely melted. Pour the chocolate onto the wax paper and use the back of a spoon to spread it out until it’s about 1/4 inch thick, if not a little bit thicker.

Take a handful of pretzels and use your hands to crunch them into smaller pieces. Spread over the chocolate and gently press the pieces down. Do the same with the almond slices, pushing down slightly to press them into the chocolate. Place the salt in your hands and evenly sprinkle it around the chocolate. It adds a little extra salt if you want it. Otherwise, the pretzels also give it a saltiness.Pretzel Almond Bark | Revamperate Pretzel Almond Bark | Revamperate Pretzel Almond Bark | RevamperateLet the chocolate sit for a while, or put the sheet in the fridge to speed up the hardening of the chocolate. When it’s hard enough, use your hands to break it into pieces.

That’s all there is to it. This pretzel almond bark is pretty easy, right? Package it up for a cute holiday gift or snack on it yourself. Enjoy!

Pretzel Shortbread Bars

Pretzel Shortbread Bars | Revamperate Pretzel Shortbread Bars | Revamperate It’s been a rough week for me, but that doesn’t completely stop me from baking (even if it probably should). I have a pretty bad sinus infection keeping me down, so I’ve been watching a lot of Friends and scrolling through a lot of Pins in between planning out recipes and trying to cuddle with my cat. Oliver pretty excited to have someone to play with during the week, so he’s more interested in playing than sleeping. Now, onto the shortbread!

If you’re a regular reader, you probably know I bake a lot of sweets. There’s usually lots of sugar and chocolate involved. Sometimes it’s nice to change it up a little bit by adding some salt into the mix. The right combination of sweet and salty can be just what you need sometimes, and these incredibly easy pretzel shortbread bars are the perfect compromise.

Do you have any idea how easy it is to make shortbread? I don’t know why I always thought it was so intimidating. It’s literally three key ingredients. Not even any eggs. So easy.

Here’s what you need to make about 20 bars:

  • 30-40 pretzels
  • 1 cup of butter, softened
  • 1/2 cup granulated sugar
  • 2 cups of flour
  • 1 teaspoon vanilla extract

First, beat together the butter, vanilla and sugar until creamy. Slowly add in the flour and continue to beat until well combined. It’ll be pretty tough at this point.

Grind up about 15 pretzels in a food processor until very fine, and beat into the dough. If it’s too thick mix in with a large spoon or your hands.

Move the dough to a sheet of wax paper and kneed with your hands. Remember, your hands can do things your mixer just can’t! Place a piece of wax paper inside of a 13X9 inch (or similar) pan and push the dough into the pan, moving it into the corners and flattening the top. It should be about 1/2 inch thick.Pretzel Shortbread Bars | Revamperate Pretzel Shortbread Bars | Revamperate Grind up additional pretzels in the food processor just enough to break them into small pieces and lightly press them into the top of the dough. Bake on 325 degrees for 35-40 minutes until the edges are slightly brown and the middle is a little tough. Cool on a rack for about 30 minutes, remove from the pan by lifting the wax paper, and cut the shortbread into pieces with a sharp knife.

These are the perfect quick snack for sweet and salty lovers! Beware; they are quite crumbly, so be prepared to clean up some crumbs. It’s so worth it, I promise. Enjoy!