Sunday Baking Project – Week #10 – Outrageous Pretzel Bars Reinvented
It seems that I have skipped Week 9 – will maybe get back to it sometime. And this week I am taking the recipe a bit further. The Outrageous Pretzel Bars are really that! They consist of a Brown Sugar Cake (Brownie-like) and are topped with a Chocolate Fudge made with Sweetened Condensed Milk and Chocolate Chips. More Chocolate Chips are put on top along with crushed Pretzels. And the recipe is huge – they were cut into 24 Bars but maybe should have been cut into 36. The bars are very chocolaty and filling and one cannot really eat much at a time. That being said, my Husband loved the Bars! He is an avid Chocolate Lover whereas I am not. But they were good, especially the next day after they had time to dry out a little.
I took one-third to my Mahjong Group, froze one-third for one of my sons and we tried to eat the other third. Since my husband is very reserved as to how much he eats and I am only an occasional chocolate consumer, we did have some left over. After a week, the leftovers were thoroughly dried out and of course impossible to eat, but being the improvisor that I am, I just couldn’t throw them away.
My Food Reinvention skills came about when my Sons were small and I got my first Blender. I started using leftovers to make other things. The first was gravy that I turned into soup and so on. I have a really yard time throwing food out so the Outrageous Pretzel Bars were the perfect thing to turn into something else.
I broke up the leftover bars and put them into my Food Processor and chopped them up into as fine a crumb as I could. Then I added about 1/3 cup of melted Butter and 1/4 cup Granulated Sugar. (One could just use a Graham Cracker Crust Recipe for this Chocolate Bar Crust) I did use it as a guide but the Butter called for was too much so I only used about 1/3 as stated above.
Next I pressed the Crumb Mixture into the bottom of my 9″ Springform Pan and baked it for about 5 minutes. You could actually make the pie without baking the crust but the oven was already on for something else, so I did bake it. The problem with baking is that it releases some of the butter and then you have to blot it off.
Next I made the Bavarian Creme. I started out by making a Vanilla Soft Custard which is the base for all Bavarian Cremes. Next I incorporated a cup of Whipped Creme into the Custard. Recipe will be found in the recipe section of this blog.
Once the Creme chilled sufficiently I poured it into the Crust and then chilled the whole thing. When it was ready to serve I took off the sides of the Springform and placed the whole thing, (bottom of pan included) on a serving plate and topped with Chocolate Curls. Next I cut it into moderate portions. The Bavarian Creme was actually much less filling than the original Pretzel Bars themselves.