I'll admit it, the very mention of this delicious combo makes me hungry. And now Rachael Ray Every Day Magazine has a special way of making it even better, by making it a chocolate bar! Executive Food Editor Nina Elder told Tonia's Kitchen there's no baking here, just a little microwaving for a very sweet, yet salty treat that can hold its own with fancier desserts on your holiday display!
Microwave 1 ⁄2 cup peanut butter, 1 ⁄2 cup chocolate chips, 6 tbsp. butter and 1 ⁄2 tsp. pure vanilla extract on high in 15-second increments, stirring in between, until just melted.
Add 1 cup crushed pretzels and 1 cup confectioners’ sugar. Using an electric mixer on medium, beat to blend. Immediately press into a foil-lined 8-inch square pan.
Microwave 1 cup semisweet chocolate chips at 50 percent power in 15-second increments, stirring in between, until just melted. Pour over cookie base.
Decorate immediately with sprinkles and pretzels. Let stand until set, about 1 hour. Cut into 2-inch squares.
