Salted Pretzel Marshmallow Bars (Nick)

So I finally decided to make something and in-turn document it as well. Since I have been very lackadaisical about posting as well as documenting things I am trying to get back into it.

I have subscribed to food network magazine and enjoy their variety of things and this month they had a feature on marshmallows so I decided to make these bad boys… The perfect combo of sweet salty and peanut butter!

 

 

As you can see when I lifted the tin foil out of the pan they crumbled a little, not the most beautiful thing but alas, still delicious.

The ingredients were simple and the only thing I did not have in my kitchen were peanut butter chips and marshmallows..

First you mash some pretzels and mix it with the dry stuff (Left), Then you melt the butter and mix the wet (right)

Then using 2 additions you mix them together…giving you a mixture like this…

I then placed the mixture into a foil lined and greased 9×9 pan and sprinkled more pretzel bits ontop for show and taste. Into the oven at 350 for about 18 minutes and the come out ready to go for icing and decorating. The hardest problem is waiting for them to cool before you remove them from the pan. Due to my impatience when I removed the foil one of the corners broke off and another fragmented slightly.

 

As you can see here, this it what it looked like after cooking and removing it from the pan.

 

Then finally I cut up marshmallows and placed some about the bars, returning it to the broiler until the tops of the marshmallows were brown but not burnt. Then melted some chocolate and peanut butter chips and sprinkled it on with a spoon. And you end up with what I made! 

They are very rich and a good combination of sweet salty and peanut butter but be careful they are addicting! Make sure you have other people around to eat some so you dont tempt yourself with eating the whole pan!

Here is a link to the foodnetwork site recipe for exact measurements and specifications…

http://www.foodnetwork.com/recipes/food-network-kitchens/salted-pretzel-marshmallow-bars-recipe/index.html

And here is the recipe as follows

Ingredients

For the bars:

  • Cooking spray, for the pan
  • 1 1/2 cups broken pretzel pieces
  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 stick unsalted butter
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs, lightly beaten
  • 2 teaspoons vanilla extract

For the topping:

  • 8 marshmallows, halved crosswise
  • 1/4 cup peanut butter chips
  • 1 teaspoon vegetable oil
  • 1/4 cup semisweet chocolate chips

Directions

Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 9-inch-square baking pan with aluminum foil, leaving a 2-inch overhang on all sides. Lightly spray the foil with cooking spray.

 

Pulse 1 cup pretzel pieces in a food processor until finely ground (you should have about 1/2 cup crumbs). Transfer to a bowl. Whisk in the flour, baking powder and salt.

 

Melt the butter in a saucepan over medium heat. Remove from the heat and stir in the brown sugar. Let cool slightly, then stir in the eggs and vanilla. Stir the pretzel crumb mixture into the butter mixture in two additions.

 

Spread the batter in the prepared pan. Scatter the remaining 1/2 cup pretzel pieces on top. Bake until golden and a toothpick inserted into the center comes out clean with a few crumbs, 25 to 30 minutes. Let cool completely in the pan on a rack, then lift the foil to remove the bars from the pan and transfer to a baking sheet.

 

Preheat the broiler. Press the marshmallow halves, cut-side down, in even rows on top of the bars. Broil, rotating the baking sheet as needed, until the marshmallows are golden brown, 1 to 2 minutes; let cool.

 

Put the peanut butter chips and 1/2 teaspoon vegetable oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth. Repeat with the chocolate chips and the remaining 1/2 teaspoon vegetable oil in another bowl. Drizzle the melted peanut butter and chocolate mixtures over the bars. Let harden at room temperature or chill to set before cutting.

~Thanks to foodnetwork for the recipe~

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