Butterscotch-Pretzel Bars

Name: Butterscotch-Pretzel Bars
Prep time: 10 min
Total time: 3 min
Ingredients: Cooking spray; 3 5.3-ounce boxes shortbread cookies (such as Walkers); 1 stick salted butter, melted; 1 14-ounce can sweetened condensed milk; 2 c. broken mini pretzel twists; 1 c. salted roasted peanuts; 1/2 c. butterscotch chips; 1/2 c. milk chocolate chips

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Prep Time: 10 minutes

Total: 3 hours, 35 minutes

Servings: 12

Author : Ree Drummond

content type: recipe locale: us displaytype: recipe

Ingredients

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Cooking spray3 5.3-ounce boxes shortbread cookies (such as Walkers)1 stick salted butter, melted1 14-ounce can sweetened condensed milk2 c. broken mini pretzel twists1 c. salted roasted peanuts1/2 c. butterscotch chips1/2 c. milk chocolate chips

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Instructions

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Step 1

Preheat the oven to 375˚. Line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on all sides. Coat the parchment with cooking spray.

Step 2

Pulse the cookies in a food processor until finely ground. Drizzle in the melted butter and pulse until the crumbs are completely coated. Press the crumb mixture evenly into the bottom of the prepared pan. Pour the sweetened condensed milk over the top and gently spread it to the edges with the back of a spoon.

Step 3

Add the broken mini pretzel twists, salted roasted peanuts, butterscotch chips and milk chocolate chips, pressing them down gently with your hands. Bake until the bars are golden brown around the edges and beginning to pull away from the pan, 25 to 30 minutes. Let cool in the pan on a rack for at least 3 hours. Use the parchment overhang to lift the bars out of the pan. Slice with a serrated knife.