1 bag bag mini pretzel twists, (15 oz.) roughly chopped
1 cup lightly salted party peanuts
1 cup peanut butter baking chips, for topping
Directions:
Spray a 9 x 13-inch cake pan with cooking spray; set aside.
Heat large pot over medium heat and stir together the butter, brown sugar, corn syrup, caramel topping, peanut butter, and 1 cup of the chocolate chips until sugar dissolves and mixture starts to boil.
Remove from heat and immediately stir in the pretzels and peanuts. Mix well until evenly coated and turn out into prepared pan and press down evenly with spatula. Immediately sprinkle top with remaining cup of chocolate chips and 1 cup of peanut butter chips.
Let sit for 5 minutes until melted; swirl with spatula and spread over bars.
Let cool at least 1 hour before cutting into bars and serving. Will keep 5 days in fridge, covered.
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1 bag bag mini pretzel twists, (15 oz.) roughly chopped
1 cup lightly salted party peanuts
1 cup peanut butter baking chips, for topping
Directions:
Spray a 9 x 13-inch cake pan with cooking spray; set aside.
Heat large pot over medium heat and stir together the butter, brown sugar, corn syrup, caramel topping, peanut butter, and 1 cup of the chocolate chips until sugar dissolves and mixture starts to boil.
Remove from heat and immediately stir in the pretzels and peanuts. Mix well until evenly coated and turn out into prepared pan and press down evenly with spatula. Immediately sprinkle top with remaining cup of chocolate chips and 1 cup of peanut butter chips.
Let sit for 5 minutes until melted; swirl with spatula and spread over bars.
Let cool at least 1 hour before cutting into bars and serving. Will keep 5 days in fridge, covered.
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