Chocolate, Peanut Butter and Pretzel Bars Recipe
Ingredients
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2 cups finely crushed pretzels
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2/3 cup butter, melted
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1/4 cup sugar
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2 (3.9 ounce) packages JELL-O Chocolate Instant Pudding
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2 cups cold milk
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1 cup PLANTERS Creamy Peanut Butter, divided
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1 3/4 cups thawed COOL WHIP Whipped Topping, divided
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2 bananas, sliced
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24 miniature pretzel twists
Directions
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Heat oven to 350 degrees F.
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Mix pretzel crumbs, 1/4 cup sugar and butter; 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.
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Spread 3/4 cup peanut butter mixture over crust; top with bananas and remaining pudding mixture.
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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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