I met my dear friend, Jellybean, thirty years ago when we worked together for a temporary agency in Park Ridge, IL. Since then, she got married and had five beautiful children.
We phone each other at least once a week. Jellybean is my go-to girl for easy, delicious recipes. She knows I love salt and I love sugar. And salt and sugar together? Perfection.
Jellybean told me she tried a new recipe that is Trisha Yearwood’s. Heck, if it’s good enough for Garth, it’s good enough for me. It is a no-bake recipe (right up my alley) and is a cinch to put together. Jellybean also said that they are absolutely scrumptious.
So if you need an easy dessert recipe for Mothers Day – try this one.
1 1/2 sticks (12 tablespoons) butter, melted
2 cups pretzel rods, crushed into crumbs
1 1/2 cups confectioners’ sugar
1 cup plus 1/4 cup smooth peanut butter
1 1/2 cups milk chocolate chips
In a medium bowl, add the melted butter, pretzel crumbs, confectioners’ sugar and 1 cup of the peanut butter and stir together until well combined. Press the mixture evenly into the bottom of an ungreased 9-by-13-by-2inch baking dish. Combine the chocolate chips and the remaining 1/4 cup of peanut butter in a microwave-safe bowl.
Microwave in 30-second intervals, stirring in between until the chocolate and peanut butter are melted and smooth. Two intervals should be enough. Mix to blend, then spread over the peanut-butter-pretzel layer.
Refrigerate for at least 1 hour before cutting into squares.
And if you want to make this scrumptious delight to be calorie-free, follow these instructions.
* take a spatula and wave it over the baking dish three times,
*stamp your feet twice
Hope your day is filled with sweets.