Peanut butter pretzel cake bars recipe for 16
Recipe shopping list — copy the items into Valedo.
These 9-by-13-inch cake bars make sixteen servings for a picnic or birthday table. The batter has peanut butter, while crushed pretzels add a salty crunch on top.
Ingredients
All-purpose flour
2 cups
Baking powder
1 1/2 tsp
Fine salt
1/2 tsp
Unsalted butter
softened
1/2 cup
Creamy peanut butter
3/4 cup
Granulated sugar
1 cup
Light brown sugar
1/2 cup
Large eggs
3
Whole milk
3/4 cup
Vanilla extract
1 tsp
Milk chocolate chips
1 cup
Pretzel twists
coarsely crushed
2 cups
Heavy cream
1/3 cup
How to make it
- Heat the oven to 350°F and line a 9-by-13-inch pan. 2. Whisk flour, baking powder, and salt. 3. Beat butter, peanut butter, and both sugars; beat in eggs, milk, and vanilla. 4. Fold in dry ingredients and spread batter in the pan. 5. Bake 28 to 33 minutes and cool completely. 6. Melt chocolate with cream, spread over bars, top with crushed pretzels, and cut into 16.
FAQ
Who is "Peanut butter pretzel cake bars recipe for 16" for?
These 9-by-13-inch cake bars make sixteen servings for a picnic or birthday table. The batter has peanut butter, while crushed pretzels add a salty crunch on top.
What do I need to buy for "Peanut butter pretzel cake bars recipe for 16"?
This list has 13 items, including All-purpose flour, Baking powder, Fine salt, and Unsalted butter. Cross off what you already own, then buy the rest.
Do I need every item on "Peanut butter pretzel cake bars recipe for 16"?
No. Use it as a starting checklist for Peanut butter pretzel cake bars recipe for 16. Cross off what you already have—often that includes All-purpose flour—and add anything your situation still needs.
Does "Peanut butter pretzel cake bars recipe for 16" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Heat the oven to 350°F and line a 9-by-13-inch pan. 2. Whisk flour, baking powder, and salt. 3. Beat butter, peanut butter, and both sugars; beat in eggs, milk, and vanilla. 4. Fold in dry ingredients and spread batter in the pan. 5. Bake 28 to 33…
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