Food & Wine

HOLIDAY BAKING WEEK: CHOCOLATE, PEANUT BUTTER & PRETZEL BARS

It's that time of year when friends get together and bake up a holiday storm, creating sweet treats to be served at parties or boxed up and given as gifts. This week, we'll share a few ideas you could try out during your bake-a-thon. Today's comes from the Kraft website.

INGREDIENTS

2 cups finely crushed pretzels

2/3 cup butter, melted

1/4 cup sugar

2 pkg. (3.9 oz. each) JELL-O chocolate instant pudding

2 cups cold milk

1 cup Planters creamy peanut butter, divided

1-3/4 cups thawed Cool Whip whipped topping, divided

2 bananas, sliced

24 miniature pretzel twists

DIRECTIONS

Heat oven to 350°F.

Mix first three ingredients until well blended; press onto bottom of 13x9-inch pan. Bake 10 min.; cool completely. Meanwhile, beat dry pudding mixes, milk and 3/4 cup peanut butter in medium bowl with whisk until well blended. Stir in 3/4 cup Cool Whip. Spread 3/4 cup peanut butter mixture over crust; top with bananas and remaining peanut butter mixture.

Whisk remaining peanut butter and half of the remaining COOL WHIP in separate medium bowl until well blended. Stir in remaining COOL WHIP; spread over dessert. Refrigerate 2 hours. Top with whole pretzels just before serving.

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