No-bake PB & j bars recipe
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Collect all ingredients.
Photographer: Stacy K. Allen / Food Styling: Julia Levy / Prop -Styling: Abby Armstrong
Process pretzels for pretzel crust in a food processor until small crumbs form for 15 to 30 seconds. Add sugar, butter and salt; Impulses until evenly combined, about 5 impulses.
Photographer: Stacy K. Allen / Food Styling: Julia Levy / Prop -Styling: Abby Armstrong
Transfer the pretzel mixture into an 8-inch square baking pan and press firmly into an even layer. Cold, until firmly discovered, until firmer, about 10 minutes.
Photographer: Stacy K. Allen / Food Styling: Julia Levy / Prop -Styling: Abby Armstrong
For the filling of peanut butter, cream cheese, peanut butter, sweetener and salt in a large bowl with an electric mixer at medium speed until they are smooth and creamy, last for 1 to 2 minutes to scrape off the pages of the bowl as required.
Photographer: Stacy K. Allen / Food Styling: Julia Levy / Prop -Styling: Abby Armstrong
Stir the blow until it is evenly distributed, about 1 minute. Spread the filling evenly over chilled crust.
Photographer: Stacy K. Allen / Food Styling: Julia Levy / Prop -Styling: Abby Armstrong
Distribute the strawberry cannon evenly over the filling.
Photographer: Stacy K. Allen / Food Styling: Julia Levy / Prop -Styling: Abby Armstrong
Cover at least 4 hours or up to 12 hours until they are set. Cut into 9 same portions and serve chilled.
Photographer: Stacy K. Allen / Food Styling: Julia Levy / Prop -Styling: Abby Armstrong
Recipe developed by Amanda Holstein
