Peanut Butter Pretzel Bars

Chocolate Peanut Butter Pretzel Bars

Peanut Butter Pretzel Bars

Oh my oh my oh my. These are good. I thought I was off my pretzel kick but...guess not. No reason to when they keep delivering the toasty salty flavor I so enjoy.

These are no-bake, rich and sweet. Reminiscent of cookie dough or a peanut butter cup. You can use milk or dark chocolate for the frosting, (or a blend of semi-sweet and butterscotch chips which was what my college did in their version of these - and many a round-faced freshman could attest to their wonder). My family devoured these in record time.

Note: I've adjusted this recipe a little since it was originally published, adding a bit more butter and doing the mixing in the food processor. This improves the texture and makes the bars less crumbly.

Peanut Butter Pretzel Bars

Makes 9 large or 18 small

4 cups pretzels
1¼ cups creamy peanut butter
1½ cups powdered sugar
10 tablespoons unsalted butter
¼ teaspoon vanilla
1½ cups milk or semi-sweet chocolate chips
3 tablespoons heavy cream
Flaked salt, shredded coconut flakes (optional)

1. Put 4 cups of pretzels (look for ones with no added sugar/corn syrup) into bowl of food processor and let it rip for 15 seconds until it resembles a coarse flour (you can also do this by hand by putting the pretzels in a zip-top bag and bashing away with a rolling pin). 

2. Put butter in saucepan and melt over medium-low heat adding vanilla and peanut butter at the end to warm through. Stir to blend and pour over pretzel crumbs. Process just until combined then add powdered sugar and process again until blended (batter will be thick and somewhat dry). 

3. Press firmly into ungreased 8 x 8 glass dish (a piece of wax paper will make this sticky job easier). 

4. Melt chocolate chips in the microwave (or in a heatproof bowl over simmering water) in 30 second increments, stirring after each until almost smooth. Heat cream in separate dish to near boiling, pour over chocolate and stir until completely smooth. Pour over bars and spread to edges. Sprinkle top with flaked salt or coconut flakes, if desired. Chill for a few hours, cut and enjoy.  


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