Inspired by the Queen of Country Music and the Food Network kitchen: Trisha Yearwood's chocolate peanut butter goodie is transformed into an irresistible gluten-free wonder. Melted chocolate hugs healthy peanut butter and gluten-free pretzels.
In a food processor, crumble the pretzels. Pour into a large bowl; add the butter, powdered sugar and 1 generous cup of peanut butter. Combine well. Press into a 9x13 inch pan lined with non-stick aluminum foil. Place in the refrigerator.
Melt the chocolate chips with ¼ cup of peanut butter for 30 seconds. Stir. Shoot back into the microwave for another 30 seconds until completely melted. Slather over the pretzel crust.
Refrigerate overnight. Take out the No-Bake Chocolate-Peanut Butter Squares to thaw for about 15 minutes. Run a knife under hot water. Wipe clean and slice into squares.