Choc Pretzel and Peanut Butter Slice

Last week I came clean about my food magazine addiction, so it should come as no surprise that this recipe is from the latest edition (and only the second ever) of the taste.com.au magazine.  This recipe caught my eye for a few reasons: no baking required and it contained oreos and crunchy peanut butter (crunchy is my favourite).

It took some searching to find the chocolate coated pretzels (luckily Scott has the woolworths app on his phone), they are NOT with regular pretzels/chips etc, instead they are in the confectionary aisle as they are made by Cadbury (and they are SUPER yummy)!

I found this a good recipe to make if you’ve got kids running around.  You complete a couple of steps and then it goes in the fridge – perfect if you are making it around dinner time (it had been a busy day and I wanted to take it to a baby shower the following morning).

The end result was great.  I waited until the top chocolate layer had almost set and then cut it into pieces, as the chocolate was quite thick and I was worried it would be too hard to cut. As suggested I cut it into one pretzel sized pieces.  It is very rich though, and you could probably get away with just half a slice.

Choc Pretzel & Peanut Butter Slice

1 bag (110g) choc coated pretzels

2 cups crunchy peanut butter

165g butter softened

2 packets of Oreo Classic biscuits

1 1/3 cups icing sugar mixture

200g dark chocolate – finely chopped

1/4 cup milk

2 teaspoons vegetable oil

  • Grease and line a 20cm square cake pan with baking paper
  • Melt 125g of the butter. Process the biscuits until crushed, add the melted butter to combine. Spread firmly over base of pan and put in the fridge for 30minutes
  • Using electric beaters – beat peanut butter, icing sugar, remaining 40g of butter and milk until well combined (it will look crumbly). Spread over base and use the back of a spoon to pat down firmly. Put slice back in the fridge for 2 hrs or until firm
  • Place chocolate and oil in a bowl and microwave on medium heat, stirring occasionally until chocolate has melted, spread over the slice.  Place pretzels in lines on top of slice and put back into the fridge for an hour or until set.
  • Cut slice, using pretzels as a guide into small pieces.

Throwback Thursday – Peanut Butter Scrolls

I chose this recipe as I thought it was an odd combination of ingredients and I was curious as to how it would work. My attention was also grabbed by the ‘Economical’ comment next to the recipe heading. They turned out better than expected, and were also a hit with my two biggest critics Scott and Liam.

Please click here for link to metric conversion table

Original Recipe

Original Recipe

Peanut Scrolls

6 oz (1 1/2 teacups) self raising flour

1/4 teaspoon of salt

2 oz butter or margarine

2 tablespoon of sugar

3 tablespoons of milk

Peanut Butter – no amount specified

2 oz raisins

  • Sift flour and salt.
  • Rub in butter and 1 dessertspoon of peanut butter.
  • Add sugar, mix into a firm dough with the milk (I found it easiest to use my hands towards the end)
  • Roll out thinly, between two sheets of baking paper into an oblong shape
  • Spread with peanut butter
Peanut Butter - yum

Peanut Butter – yum

  • Cut raisins into small pieces and sprinkle over
  • Roll up tightly, wrap in glad wrap and put in fridge or freezer until firm
My roll looked a bit dodgy

My roll looked a bit dodgy

  • Cut into thin slices
The dough should be quite firm to cut through

The dough should be quite firm to cut through

  • Place onto greased tray and bake in a moderate over for 10 – 15 minutes (I baked these for 12 minutes on 160 degrees in a fan forced oven).
Enjoy!

Enjoy!