This is a great recipe for leftover chocolate candy bars. You can replace the peanut butter cups with Snickers bars, Milky Way bars or your favorite candy bar. Just for fun you could also use several different kinds of candy bars. If you don’t like peanut butter just omit it from the recipe! Kids of all ages love these bars.

Peanut Butter Cup Pretzel Bars

1 box butter flavor cake mix
1 stick softened butter
1 egg
8 ounces mini pretzels
7 ounce jar marshmallow crème
1 can eagle brand sweetened condensed milk
1/2 cup chunky peanut butter
Two 8 ounce bags mini peanut butter cups (like Reece’s)

Preheat oven to 350 degrees F. Mix the cake mix butter and egg with a mixer. It will be a stiff dough. Press dough into the bottom of a 9 by 13 inch metal cake pan that has been lined with parchment paper or non-stick foil. Lightly press pretzels into dough in rows with pretzels touching each other. Mix marshmallow crème and sweetened condensed milk in the same bowl with a mixer until combined.
Pour marshmallow crème mixture evenly over the pretzels.

Microwave peanut butter for 20 seconds until liquid. Drizzle over the top of the marshmallow crème. Sprinkle one bag of mini peanut butter cups over marshmallow crème mixture. Break up 30 mini pretzels into pieces. Sprinkle over the top. Sprinkle second bag of mini peanut butter cups on top of pretzels. Bake for 20 to 25 minutes. Cool in pan then store in refrigerator. The soft filling will set up when refrigerated. Enjoy Friends!

Published in The News and Neighbor on August 27, 2014