If you believe in prayer, I would like to recruit you for just a moment.
You see, yesterday, my laptop died. It just wouldn’t come on. It went from working just fine, to unresponsive.
I went from having a cookbook…to no cookbook at all.
I am taking my unresponsive heart and soul to work today to beg and plead IT to take a look at it.
I moped around the house all day yesterday when I should have been whipping up a batch of these to improve my chances with IT. Hm. That’s what I get for being in such a slump all day. Let’s call it depression, because…it was. It is.
Mr. Prevention and I went to a few different stores and I am the trying-to-be-proud new owner of a Samsung that is about 3x cooler than my last laptop (really), but I won’t feel that way until I have my months of hard work back in my hands.
The CRAZIEST part is…I was going to back up my computer YESTERDAY. Ever since embarking on this cookbook adventure, I knew I was working with a somewhat unreliable, on-its-last-leg, POS computer that I should REALLY back-up. Ever since losing my 8 page research paper on the red fox in 4th grade, I still haven’t learned to be smart and back things up…timely.
Wah wah, I know.
So today, I can’t bring you any healthy (coffee and sugar are all I could bear yesterday)…I bring you the dessert I made for Mr. Prevention’s birthday and the dessert I should have gotten my rear in gear to make for IT. Computer Gods, feel pity upon me today!!!!
As if you need any reinforcement that peanut butter plus sugar plus chocolate plus butter plus pretzels is worth every last sweet & salty calorie…these were delicious!
No-Bake Sweet & Salty Peanut Butter Pretzel Bars from Very Best Baking
Nonstick cooking spray
2 cups natural creamy peanut butter, divided
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups powdered sugar, divided
4 cups pretzel twists, divided
2 cups (12 oz) semi-sweet chocolate morsels, divided
Line a 13 x 9-inch baking pan with parchment leaving an overhang on the sides. Lightly spray parchment with nonstick cooking spray.
Beat 1 1/4 cups peanut butter and butter in large mixing bowl until creamy. Gradually beat in 1 cup powdered sugar. Stir in remaining 1 cup powdered sugar, 3 cups pretzel that have been broken into small piece (the smaller the better) and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.
Microwave remaining 1 1/2 cups morsels and 3/4 cup peanut butter in medium in a microwave-safe bowl on high for 1 minute; stir. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread chocolate layer evenly over powdered sugar mixture. Sprinkle with the remaining pretzels that have been broken into pieces, pressing down lightly. Refrigerate for at least 3 hours or until firm. Lift from pan; peel off parchment. Store in covered container in refrigerator.
Yield: 60 pieces
Nutrition Information (per piece): 121 calories; 8.2 g. fat; 0 mg. cholesterol; 78 mg. sodium; 11.3 g. carbohydrate; 1.0 g. fiber; 2.6 g. protein
Result: Rich, decadent, simple, classic…HEAVENLY. A lot of mouths enjoyed these. The portion is size is small but the impact is lasting! These are so simple to make and keep well in the fridge for days. Enjoy…in moderation![/print_this]
Today…will be a better day.