Western Living Magazine
6 Staircase Landings That Have Been Transformed into Cute and Cozy Nooks
Bathroom Tip #5: Make the mirror the star
You’re Invited: WL Design Talk with Ben Leavitt of Plaidfox
6 Ways to Treat Your Sweetheart (and Sweet Tooth!) This Valentine’s Day
Ask a Chef: Get Expert Answers to Your Top Kitchen Questions
Chef’s Tips: Shred, Grate and Grind Like a Pro
My Mexico City: Designer Ben Leavitt Shares His Mexico Itinerary
My Camogli: The Founders of Falken Reynolds Share Their Favourite Spots in Camogli, Italy
Staycation on the Sunshine Coast
Trending for 2024: Top 10 Stylish Furniture and Home Design Picks to Revitalize Your Space
How to achieve kitchen perfection: luxury appliance brand Fisher & Paykel shares all
Editors’ Picks: The Best Books We Read in 2023
Designers of the Year Frequently Asked Questions
Enter Western Living’s 2024 Designers of the Year Awards
Announcing the Finalists for the Inaugural WL Design 25 Awards
There's no easier way to get a peanut-butter-and-chocolate hit.
Peanut butter and jelly are always lauded as the greatest duo the food world has ever seen, but we would like to argue that peanut butter and chocolate deserve a place in the pantheon of genius combos. And then if you throw in some crunchy, salty pretzel bits in the mix? There’s no contest.That’s why we say that there’s no better way to celebrate National Peanut Butter Day (of course there’s a National Peanut Butter Day) than with this so-easy-it’s-almost-suspicious recipe for Chocolate Peanut Butter Pretzel Blocks, created by our recipe developer Julie Van Rosendaal. You just need three ingredients—we bet you can guess what they are. Even better, they’re no-bake: just pour the mixture into a parchment-lined square pan and chill until set. It’s a great one to make with kids (or better yet: get the little ones to make it for you while you watch the latest episode of The Marvellous Mrs. Maisel).If you want to give ’em away to friends in celebration of this glorious occasion, go nuts. But our personal favourite way to honour the patron saints of nut butter is to keep it a private affair—we’re keeping this next batch all to ourselves.
• 3 cups chocolate chips or chopped chocolate• 1 cup peanut butter, smooth or crunchy• 1 to 2 cups small or stick pretzels
In a medium bowl, melt chocolate and peanut butter in the microwave or over a pot of simmering water, stirring until melted and smooth.
Put pretzels into a sealable bag, seal and roughly crush with a rolling pin or can, leaving some bigger pieces—you want a range from big to small. Stir pieces into chocolate mixture and pour into a parchment-lined 8- or 9-inch square pan. Chill in fridge until set. Let sit at room temperature for a bit to make them easier to cut into small bars or squares.
Are you over 18 years of age?