St Patrick’s Day is creeping up on us fast! It’s one of my favorite holidays because well, how could it not be when it is my husband day of birthday? As an homage to Ireland and the pub lifestyle, I wanted to come up with a dessert that spoke to the “luck-of-the-Irish” . So I got thinking and what’s more appropriate than peanut butter, chocolate and pretzels? But I also wanted the presentation to be part all the fun. After all, we eat first with our eyes! Check out this simple, out of this world dessert.
Preheat oven to 350 degrees. Spray each mason jar with cooking spray, coating all side. Set aside.
Prepare pre-made brownie box mix. I used Ghirardelli Chocolate Chunk Brownie mix. Using a funnel or piping bag, add brownie mixture to the mason jars filling the jar 1/2 the way full. Brownies will raise durning baking so don’t overfill.
Bake at 350 degrees for 40 minutes-45 minutes.
While the brownies are baking, prepare peanut butter frosting layer. Using an electric handheld or stand mixer, cream the butter and peanut butter on medium speed until completely smooth and no more chunks of butter are visible. Slowly mix in confectioners’ sugar, starting with just one cup. Add more confectioners’ sugar if needed. You want a very thick frosting layer. I used about 1.5 cups.
PEANUT BUTTER FROSTING LAYER
- 1/2 cup (1 stick) salted butter, softened to room temperature
- 1 cup creamy peanut butter
- 1 – 2 cups confectioners’ sugar
Once brownies are done and completely cooled (about 1 hour of cooling time), pipe in your peanut butter frosting layer. I piped two seperate layers because I LOVE peanut butter!
Chop up your pretzels and layer them on top of the frosting, gently pressing them down so that they stick. Refrigerate brownies for about 30-60 minutes until the frosting “sets” on top of the brownies.
Once brownies are set, add whipped cream layer and and chocolate drizzle. Top with pretzel, serve & enjoy!
Adorn with St Patricks Day Decor and you have the perfect pub style dessert!