Chocolate Pretzel Bars

Back to school for the kids means back to snack making for you. By dedicating the time on a weekend to whip up a batch of...

Back to school for the kids means back to snack making for you. By dedicating the time on a weekend to whip up a batch of these chocolate pretzel bars will mean one less thing you have to worry about during the week.

Ingredients

  • 1 1/4  Cup  Great Value quick oats
  • 1/4  Cup  unsalted butter
  • 1/4  Cup  creamed honey
  • 1/4  Cup  packed brown sugar
  • 3/4  Cups  puffed-rice cereal
  • 3/4  Cups  chopped Great Value pretzel sticks
  • 2  Tablespoons  flax seeds
  • 1/3  Cup  semi-sweet chocolate chips

Directions

1. Heat a large non-stick frying pan over medium-high. Add quick oats, stirring often, until browned, 4 to 5 minutes. Set aside.

2. Stir unsalted butter, creamed honey and packed brown sugar in a large saucepan set over medium-high. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir in oats, puffed-rice cereal, chopped pretzels and flax seeds until combined.

3. Scrape into a greased 8” x 8” baking dish. Smooth top, then sprinkle with chocolate chips. Refrigerate until firm, about 30 min. Cut into bars. Let stand at room temperature 5 minutes before serving.

Keep well-refrigerated in a re-sealable plastic bag for up to one week.

Additional back-to-school snack recipes can be found at www.walmart.ca/recipes.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.