Chocolate Peanut Butter Pretzel Bars

A chocolate and peanut butter filling sits atop a pretzel crust with more chopped pretzels sprinkled on top. A sweet and salty paradise.

They are quick and easy to throw together being the only part requiring baking is the bottom layer. The baking of the crust gives you just enough time to melt and mix the chocolate and peanut butter together for the simple filling and crush the pretzels for the topping.

The hardest part is waiting the hour or so for them to set up in the freezer.

Even though these disappeared in record speed and hold a bit of an addictive quality to them I thought they could be better. I say this tongue in cheek because I ate more than my fair share.

Next time I will swap out the flour in the crust for graham cracker or cookie crumbs and maybe throw some chopped up candy bars (like Reese’s Peanut Butter cups) on top alongside the pretzels and add a drizzle of chocolate over top.

I love the sound of that.

Yes, there will definitely be a next time.

Chocolate Peanut Butter Pretzel Bars

Rating: 51

Prep Time: 20 minutes

Cook Time: 12 minutes

Yield: 20 bars

Chocolate Peanut Butter Pretzel Bars

A chocolate and peanut butter filling sits atop a pretzel crust with more chopped pretzels sprinkled on top. A sweet and salty paradise.

INGREDIENTS:

Crust
1 + 1/2 cups all-purpose flour
3/4 cup ground pretzels (measure after crushing)
1/3 cup confectioners' sugar
1/2 cup melted butter
Filling
2 cups semisweet chocolate chips
1 cup creamy peanut butter
1 cup coarsely chopped pretzels, for topping

INSTRUCTIONS:

  1. Preheat the oven to 350°F. Line a 9" x 13" baking pan with parchment, leaving long ends to use to remove the bars from the pan.
  2. To make the crust:
  3. Whisk together the flour, ground pretzels and sugar until well combined. Mix in the melted butter using your fingers to evenly distribute it. You should have a soft but not wet dough.
  4. Press the dough evenly into the pan and bake for 10 to 12 minutes. While the crust cooks make the filling.
  5. To make the filling:
  6. In a double boiler or using a microwave melt the chocolate chips, stirring every 30 seconds until smooth and creamy. Add the peanut butter and stir until well combined and smooth.
  7. Pour the filling over the warm crust and spread out evenly. Tap the pan on the counter to allow air bubbles to escape.
  8. Spread the filling evenly over the crust, and tap the pan on the counter a few times to remove air bubbles. Sprinkle the remaining crushed pretzels on top and slightly press them down so they stick in the chocolate.
  9. Chill in the freezer for 1 hour. Use the parchment to lift the bars out of the pan onto a cutting board. Use a large chef's knife to slice into squares or bars. Serve frozen, chilled or at room temperature.

Notes:

Adapted from King Arthur Flour

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Comments

  1. MC says

    I just made these twice. The first time I tried swapping the flour for graham cracker crumbs because I liked the sound of that, but I wouldn’t recommend it. I wound up throwing it out. The consistency didn’t make for a good base. It didn’t form a dough and stay together like it does with the flour. The worst part it all just spread around and mixed with the chocolate when I poured it over. When I followed the recipe without substitutions all turned out delicious, but I’m curious about making it with brown sugar instead of confectioners sugar. I feel like it would give the crust more flavor, which is what I found myself searching for while eating them . All in all def a good recipe and easy to make! Thanks!

  2. Sandra says

    omg these look so incredibly delicious, I feel hungry right now…seriously. And even though I shouldnt – i think I’m gonna make one of these :)))) (feeling excited)

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