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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

December 15 2011

Chocolate, Peanut Butter and Pretzel Bars

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 350F.

MIX first 3 ingredients until well blended; press onto bottom of 13x9-inch pan. Bake 10 min.; 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.