Here’s another great recipe by Trisha Yearwood (famous country singer). I was having baking withdrawals since my wrist surgery and was going through recipes and cookbooks trying to find something new that did not require a lot of wrist movement…something easy and something I had in my pantry.  I’m not a huge fan of the Food Network since they let Paula Deen go, but I do occasionally watch a few shows, Trisha Yearwood for one and The Pioneer Woman the other.  Anyway, Trisha Yearwood was making this recipe and I thought it looked very easy, I had all the ingredients and it did not require a lot of wrist movement….so, off to the pantry I went.

You will not be disappointed in this recipe, its delicious, easy to make and very yummy!  If you like the salty sweet combination, this recipe is for you! Trisha Yearwood did not put anything on top of this no-bake bar, but as you can see…I did.  I think this is delicious with or without anything sprinkled on top…that’s up to you to decide.  I like the extra crunch of broken pretzels, peanuts and candy sprinkles on top…besides, they are extra pretty that way! 🙂  I hope you enjoy her recipe as much as I do…and, it’s a keeper for me! 

The photo below is not the best, before I could get a nice picture of them, I was dividing them into small containers to take to the nurses at the hospital and a few neighbors!  I told myself I would take a better picture of what was left once I got back from the hospital, but…I uhhhhh, forgot! lol

Happy NO-Baking!

Recipe courtesy of Trisha Yearwood

Yield:  10 to 12 servings

Ingredients:

1 and 1/2 sticks (12 tablespoons) butter, melted

2 cups pretzel rods, crushed into crumbs (or any pretzel)

1 and 1/2 cups confectioners’ sugar

1 cup plus 1/4 cup smooth peanut butter

1 and 1/2 cups milk chocolate chips

Directions:

In a medium bowl, add the melted butter, pretzel crumbs, confectioners’ sugar and 1 cup of the peanut butter and stir together until well combined

Press the mixture evenly into the bottom of an ungreased 9-by-13-by-2-inch baking dish.

Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth; two intervals should be enough.

Mix to blend, then spread over the peanut butter-pretzel layer.  Refrigerate for at least 1 hour before cutting into squares.

Additional:  Trisha Yearwood did not sprinkle anything on top of the squares, and you don’t have to either…but, if you do, have fun with it!  I sprinkled peanuts, broken pretzels and colored chocolate balls…you can certainly add what you like!

Recipe by Trisha Yearwood