This will be short. All of my words are being poured into my work right now, and I fear I may run out of things to say, so I'm trying to conserve them for where they're really needed.
If you're still counting your calories and making efforts to eat healthy like we all do in the new year, you just might want to look away. If you're thinking about Super Bowl, like Ben, this should be a consideration for your football-watching menu. Similar to those retro seven-layer magic bars we all love and easily devour, this version is made with favourite bar snacks, like salty pretzels and crunchy peanuts, instead of coconut and graham crackers.
I've tucked them away in the freezer for when we plan on eating them - hey, it could be as early as next week, when I'm plowing through the final pages of this manuscript - but let's assume they'll stay hidden until I'm forced to watch the big game with my boys.
P.S. I don't really hate watching football. But I do find it easier on the eyes when a certain New England team happens to be playing. Sadly, this year they aren't.
Pretzel Magic Bars
(barely adapted from Martha Stewart)
- 1 1/4 sticks unsalted butter, melted, plus more for pan
- 5 1/2 cups salted mini pretzel twists
- 1/4 cup granulated sugar
- 1 can (14oz.) sweetened condensed milk
- 1 1/2 cups lightly salted cocktail peanuts
- 1 cup milk chocolate chips
Preheat oven to 350°F. Butter a 9-by-13-inch baking pan and line with parchment, leaving a 1-inch overhang on long sides. Butter parchment.
Place 4 1/2 cups pretzels in a food processor and pulse until texture resembles coarse cornmeal. Transfer to a bowl and stir in sugar and butter until well combined. Transfer to pan, spreading evenly, and pack down flat with the bottom of a measuring cup. Drizzle condensed milk evenly over crust. Sprinkle evenly with peanuts, chocolate chips, and remaining 1 cup pretzels, gently pressing them into milk.
Bake until chocolate melts and condensed milk bubbles and becomes golden, 20 to 22 minutes. Cool completely in pan on a wire rack, then refrigerate until chocolate is set, about 30 minutes. Run a paring knife between bars and short sides of pan. Using parchment overhangs, transfer to a cutting board. Cut into 20 squares.