Nutty Chocolate Pretzel Bars
1 10-ounce can deluxe salted mixed nuts (coarsely chop Brazil nuts)
1 18-ounce package refrigerated sugar cookie dough
1 cup toffee bits
1 1/2 cups milk chocolate chips
1/3 cup butterscotch chips
1/3 cup creamy peanut butter
1 cup coarsely chopped salted pretzels
1 ounce vanilla candy coating, chopped, or 2 tablespoons white vanilla chips
Heat oven to 375 degrees. Spray 13 by 9 inch pan with nonstick cooking spray. Spread nuts in bottom of sprayed pan. Cut cookie dough into 1/2 inch slices; place over nuts in pan. With floured fingers, press to form crust. Sprinkle toffee bits over crust; press in lightly. Bake for 20 to 25 minutes or until golden brown. Cool 30 minute. In large microwave-safe bowl, combine chocolate chips and buterscotch chips. Microwave on high for 1 1/2 to 2 minutes or until melted, stirring every 30 seconds until smooth. Add peanut butter; stir until well-blended. Fold in pretzels. Spread mixture evenly over baked crust. Place candy coating in small microwave-safe bowl. Microwave on high for 30 to 60 seconds or until melted, stirring every 15 seconds until smooth. Drizzle over bars. Refrigerate 30 minutes or until chocolate is set.
Approximate nutritional information each bar: 13 grams total fat, 5 grams saturated fat, 10 milligrams cholesterol, 190 milligrams sodium, 21 gram total carbohydrate, 1 gram dietary fiber, 13 grams sugars, 3 grams protein.
Grand Forks Herald - Recipes