Chocolate Peanut Butter Pretzel Bars Recipe
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Ingredients
What You Need
- 2 cups finely crushed pretzels
- 2/3 cup butter, melted
- 1/4 cup sugar
- 2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
- 2 cups cold milk
- 1 cup PLANTERS Creamy Peanut Butter, divided
- 1-3/4 cups thawed COOL WHIP Whipped Topping, divided
- 2 bananas, sliced
- 24 miniature pretzel twists
- Heat oven to 350 degrees F.
- Mix first 3 ingredients until well blended; press onto bottom of 13x9-inch pan. Bake 10 minutes; 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.
- Spread 3/4 cup peanut butter mixture over crust; top with bananas and remaining peanut butter mixture.
- 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.
- Note: You will need to crush about 6 cups miniature pretzel twists to get the 2 cups finely crushed pretzels to make crust.
- Variation: Prepare using 2 packages (1.4 oz. each) JELL-O Chocolate Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.
- Calories 200, Total Fat 12 g, Saturated Fat 5 g, Cholesterol 15 mg, Sodium 310 mg, Carbohydrate 21 g, Fiber 1 g, Protein 4 g, Calcium 4 mg. Daily Values: Vitamin A 4%, Vitamin C 0%.
- Percent Daily Values are based on a 2,000 calorie diet
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