Description
These Peanut Butter Pretzel Bars combine sweet, salty, and creamy flavors in a crunchy and chewy treat. With a base of crushed pretzels mixed with peanut butter, butter, and powdered sugar, topped with melted chocolate and extra pretzels, these no-bake bars are an easy and delicious dessert or snack perfect for any occasion.
Ingredients
Scale
Pretzel Base
- 16 ounces mini pretzel twists
- 1 1/2 cups butter, melted
- 1 1/2 cups creamy peanut butter
- 3 cups powdered sugar
Topping
- 2 cups mini pretzel twists (set aside from above)
- 2 cups semi-sweet chocolate chips
- 1 tablespoon butter
Instructions
- Prepare the Pretzels: Set aside 2 cups of pretzels for the topping. Line a 9×13 inch baking dish with aluminum foil, allowing the ends to stick out for easy removal of the bars later.
- Crush the Pretzels: Place the remaining pretzels in a food processor and pulse until they become fine crumbs.
- Mix the Base: In a large mixing bowl, combine the pretzel crumbs, melted butter, creamy peanut butter, and powdered sugar. Mix thoroughly until fully incorporated. Press this mixture evenly into the prepared baking dish, smoothing it out with your hand or a spoon.
- Melt the Chocolate: In a microwave-safe bowl, combine the semi-sweet chocolate chips and 1 tablespoon of butter. Microwave in 30-second intervals, stirring after each, until the mixture is melted and smooth.
- Assemble the Bars: Spread the melted chocolate evenly over the peanut butter and pretzel crust. Break up the reserved 2 cups of pretzels and sprinkle them onto the chocolate layer. Lightly press the pretzels down to help them stick to the chocolate.
- Chill Bars: Cover the dish and refrigerate for about 1 hour or until the chocolate topping is fully set.
- Serve: Once chilled, lift the bars out using the foil ends. Cut into 12 bars and enjoy!
Notes
- For best results, use creamy peanut butter to ensure the mixture binds well.
- Be careful not to over-microwave the chocolate; stir frequently to prevent burning.
- Bars can be stored covered in the refrigerator for up to one week.
- You may substitute semi-sweet chocolate chips with dark or milk chocolate based on preference.
- Ensure the baking dish is lined well with foil for easy removal and cleaner cuts.
