Written on April 15, 2013 at 8:40 am , by Naomi Robinson
Well it’s tax day, so I thought we should keep things simple with this a no-bake dessert. If you click for the recipe for these No-Bake Butterscotch Pretzel Bars, you’ll see it calls for peanut butter, but since I have a peanut allergy, I swapped it out for cashew butter. Along with that, I added a pinch of a cayenne for an added kick to the sweet and salty combo in these cashew bars.
It doesn’t get more fast and easy than this. The dessert comes together in just ten minutes and you can of course make these as traditional bars or flip them to wedges like the photos. To make them as wedges, use a 9 inch removable cake pan or springform pan. If you don’t have a removable bottom pan, just make sure to use a foil sling.
Alright, you’ve been armed with all the necessary tips and tweaks. Grab the recipe here and get busy!
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