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.
The crust is a little crumbly.
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|| |
- 1 + ½ cups all-purpose flour
- ¾ cup ground pretzels (measure after crushing)
- ⅓ cup confectioners' sugar
- ½ cup melted butter
- 2 cups semisweet chocolate chips
- 1 cup creamy peanut butter
- 1 cup coarsely chopped pretzels, for topping
- 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.
- 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.
- Press the dough evenly into the pan and bake for 10 to 12 minutes. While the crust cooks make the filling.
- 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.
- Pour the filling over the warm crust and spread out evenly. Tap the pan on the counter to allow air bubbles to escape.
- 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.
- 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.
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