Recipes
Utz Kitchen Sink Bars
Are you looking for a snack that packs a punch of flavor and texture in every bite? Look no further than Kitchen Sink Bars, a sweet and salty treat that will satisfy all of your cravings. This easy-to-make recipe combines Utz Original Potato Chips and Utz Thin Pretzels with a variety of sweet and savory ingredients to create a bar that is truly unforgettable. Whether you're looking for a tasty snack to share with friends or just want to treat yourself, these bars are the perfect solution. To start, you'll need a 9x13 inch baking dish, and a mixture of Utz Original Potato Chips and Utz Thin Pretzels. Crush the chips and pretzels into small pieces and set aside. Next, melt 1 cup of unsalted butter in a saucepan over medium heat. Once melted, add 2 cups of brown sugar and 1 cup of corn syrup, stirring until combined. In a separate bowl, mix together 2 cups of quick oats, 1 cup of flour, 1 tsp of baking powder, and a pinch of salt. Stir in the melted butter mixture until well combined, then fold in the crushed chips and pretzels. Spread the mixture evenly into your prepared baking dish and bake in a 350°F oven for 25-30 minutes, or until golden brown. Once your Kitchen Sink Bars are out of the oven, sprinkle a handful of your favorite sweets on top. We recommend using M&Ms, chocolate chips, or chopped up candy bars for an extra burst of sweetness. Let the bars cool for a few minutes, then cut into squares and enjoy! With their crunchy texture and irresistible flavor, Kitchen Sink Bars are the perfect snack for anyone who loves a good balance of sweet and salty. Whether you're a fan of Utz Original Potato Chips or Utz Thin Pretzels, this recipe is sure to satisfy. So why wait? Give Kitchen Sink Bars a try today and see for yourself why they're a hit with snack lovers everywhere! Ingredients: 1 cup unsalted butter, softened 1 cup brown sugar 1 large egg 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups crushed Utz Original Potato Chips 1 1/2 cups crushed Utz Thin Pretzels 1 cup semisweet chocolate chips 1 cup chopped nuts (optional) 1/2 cup peanut butter chips (optional) Directions: Preheat oven to 375°F and grease a 9x13 inch baking pan. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture until just combined. Stir in the crushed Utz Original Potato Chips, crushed Utz Thin Pretzels, chocolate chips, and nuts (if desired). Spread the batter evenly into the prepared pan. Sprinkle peanut butter chips over the top (if desired). Bake for 20-25 minutes or until the edges are golden brown. Allow to cool in the pan for 10 minutes before slicing into bars. Enjoy your delicious Utz Kitchen Sink Bars!
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Utz Peanut Butter Thumbprint Cookies
Here’s a recipe that’ll throw you back to your childhood. Submitted by Jay Poore and Chuck Tullis, these classic and iconic Peanut Butter Jam Thumbprint Cookies are soft, chewy, with a crackly top and filled with sweet jam. Use your favorite jelly flavor like strawberry, grape, or raspberry. The salty potato chips are an unexpected twist that really brings everything together. It’s the perfect snack, dessert or holiday treat. Ingredients 1 stick butter 1/3 cup sugar ½ cup light brown sugar 1 egg 1 tsp vanilla 1 ½ cups flour ¾ tsp baking soda 2/3 cup creamy peanut butter 1 egg white, lightly beaten 2 cups crushed Utz Original Potato Chips ½ cup fruit jam or filling of your choice Directions Preheat oven to 375˚F. Cream butter, scraping down sides of the bowl and add both sugars. Cream together, about 3 minutes. Add the egg and vanilla and continue to mix. In a mixing bowl, sift together the flour and baking soda. Add the flour mixture to the sugar mixture and stir until just combined. Add the peanut butter and mix until well combined. Roll heaping tablespoon sized balls of dough and toss in the egg whites followed by the crushed potato chips, until well coated. Place balls onto a parchment lined baking sheet. Gently press your finger into the center of the dough. Place into the oven and bake for 12 to 15 minutes or until cookies have spread and baked through. Allow cookies to cool before filling with a small amount of jam or filling. Once cookies have been filled, se aside and allow cookies to set.
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Utz Sweet and Salty Bourbon and Orange Pecan Pie
This version of pecan pie submitted by Lindsey Kress is great for serving at dessert or just having after dinner. The bourbon makes it a lot more festive for a dinner party and the orange zest brightens up the flavor. It's rich, but not too heavy. You can taste the butter as it melts in your mouth...the flavors are just perfectly balanced. The Utz Mini Pretzels add an amazing second crunch to the pie that compliments the toasted pecans beautifully. Ingredients Crust 1 ½ cups flour ½ tsp salt ¼ cup shortening ¼ cup cold butter, cut up ¼-1/3 cup ice water Filling 2 large eggs 1 cup light corn syrup 2 Tbsp salted butter, melted ½ cup light brown sugar, packed 2 Tbsp bourbon 1 tsp vanilla or orange extract Zest of one large orange ½ tsp cinnamon ¼ tsp kosher salt 2 cups pecans ¾ cup Utz Mini Pretzels or Butter Waffles ¾ cup bittersweet or dark chocolate chips Directions Preheat oven to 350 degrees Fahrenheit. For the crust, in a medium bowl stir together flour and salt. Using a pastry blender or your hands, add in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; toss with a fork or hands until hydrated. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until the mixture begins to come together. Gather dough into a ball and knead gently until it holds together. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a 12-inch circle. Fold pastry into fourths and transfer to a 9-inch pie plate. Unfold and ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Refrigerate until ready to fill. For filling, in a large bowl, whisk together eggs, corn syrup, butter, vanilla, brown sugar, orange zest, cinnamon, and salt. Stir in pecans, pretzels, and chocolate chips. Spoon mixture into prepared pie crust. Bake for 30 minutes. Cover pie with foil and bake until filling is puffed and center is just set, 15-20 minutes more. After removing from the oven, zest more orange on top of pie. Transfer pie to a wire rack and let cool to room temperature.
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Utz Strawberry Pretzel Salad
There's a lot to love about summertime. The sunshine, the warm weather... but most of all, being able to make fresh strawberry desserts! This pretzel salad mix is a classic dessert from the 50s and 60s. It's a no-bake cheesecake layer combined with a crunchy pretzel crust and fresh berries. Our own Wendy Groover submitted this recipe to us and it's perfect for big family gatherings or get-togethers with friends. It's a super easy dessert to make that's a nice light end to a summer meal. Ingredients ¾ cups butter, melted 3 tbsp sugar 1 (6 oz) pkg strawberry gelatin 2 cups boiling water 2 cups sliced strawberries (thawed if frozen) 1 cup powdered sugar 8 oz cream cheese, softened 1 cup whipped topping 2 cups coarsely crushed Utz Mini Pretzels Directions Preheat oven to 400˚F. In medium bowl, combine pretzels, butter and sugar. Press into 9 x 13 baking pan. Bake for 8 – 10 minutes but do not overbake. Cool on wire rack. Next, in a small bowl, beat whipped topping, cream cheese and powdered sugar until smooth. Spread over pretzel crush and refrigerate until chilled. In a large bowl, dissolve gelatin in boiling water. Slowly stir in sliced strawberries and chill until partially set, about 30 minutes. Carefully spoon gelatin filling over whipped topping layer. Chill until firm, 4-5 hours.
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