These irresistible no-bake Chocolate Peanut Butter Pretzel Bars are sure to satisfy the sweet and salty fans in your life. They're delicious year-round whether you need something scrumptious for the holidays or a warm weather sweet fix.
Chocolate Peanut Butter Pretzel Bars
Sweet and salty flavor combinations are forever a favorite of my kids so, I'm constantly looking for inspiration to create the next cookie bar superstar. I came across this recipe from Nestle and fell in love. Any no bake, sweet and salty treat that using chocolate and peanut butter is a no brainer and, I was compelled to give it a try. My boys tested and approved , giving it two thumbs up.
Tips For Making No-Bake Peanut Butter Bars
We loved the flavor of these bars and I wanted to share a couple of tweaks I made as well.
- The original recipe calls for these to be made in a 13 x 9 inch pan. While it certainly works that way, I felt that made them a bit too thin for our liking. For that reason, I recommend using a 9 x 9 inch baking pan, and in my opinion it's the best.
- It's also very important to give these bars time to set-up before you attempt to cut them. Take the time to chill them thoroughly and also store leftovers chilled. I found that the bars held together better and they'll cut into prettier pieces as well.
- This recipe is easy, with the bonus of being no-bake and made with ingredients I typically already have on hand. That makes these bars even sweeter when they're requested by my sons.
Recipe adapted from Very Best Baking
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Helpful Kitchen Items:
Chocolate Peanut Butter Pretzel Bars
Ingredients
- 2 cup creamy peanut butter divided
- 2 cup powdered sugar divided
- ¾ cup butter softened
- 1 teaspoon pure vanilla extract
- 3 ½ cup roughly chopped pretzels divided
- 1 12 oz package semi sweet chocolate chips, divided
- ½ cup roughly chopped dry roasted peanuts
Instructions
- In a large mixing bowl, beat together 1 ¼ cup peanut butter, 1 cup powder sugar, 1 ½ sticks softened butter and vanilla until smooth.
- By hand mix in 3 cup chopped pretzels, 1 cup powdered sugar and ½ cup chocolate chips. Stir until fully moistened.
- Line a 9 x 9-inch pan with aluminum foil and spray lightly with cooking spray.
- Press the mixture evenly into the pan.
- In a microwave safe bowl, melt the remaining chocolate chips and ¾ cup peanut butter. Stir until completely smooth. Pour over the pretzel bars and spread evenly.
- Sprinkle the top with the remaining ½ cup broken pretzels and chopped peanuts.
- Refrigerate for at least 4 hours to set.
- Cut into squares and serve. Store chilled.
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Ruth Nelson
Yummy!! Easy to make. Great camping food!
Melissa
Thank you, yes!!
Janelle
I just made these in an 8x8 pan. When I pulled them out of the fridge to cut them, the bottom totally fell apart. I was going to bring them to work tomorrow, but they are so crumbly and soft, it would be embarrassing to serve them. They taste okay but are are VERY sweet. I know another poster had issues with the 9x13 pan, but I feel that size pan may have worked better because the bottom layer wouldn't have been so thick. Not sure what happened, but I probably won't be making these again.
Melissa
You have to use quality ingredients if you want the best results. All peanut butter isn't created equal, unfortunately.
Sharon
What peanut butter do you consider to be "quality"?
Melissa
You can use your favorite brand of peanut butter.
Tammy
I made a double batch in a 10×13 pan. I put it in the fridge overnight, and cut it into bars in the morning. I let it sit on the counter for a bit as when I first tried to cut them, they wanted to crumble a bit. The bottom layer was firm and together well. But oh holy moly are these ever sweet! My suggestion is to cut the bars small, as a little goes a loooong way! So good though, so so good! My peanut butter lovers are in heaven!
Penny
I just made this recipe yesterday as it's been taunting me for two weeks! I made it in the 9x13 pan instead of 8x8 and I know that made it a bit thin but I refrigerated it overnight before cutting into squares. The bottom layer, even straight from the fridge, was kind of soft and gooey and almost like it wasn't set. Is this because it was thin? Would it have held up better in the 8x8 thicker squares? I brought them to work and everyone loves the recipe, as do I, but I was a little disappointed that we almost have to eat them with a spoon.
Melissa
I've never had that issue at all however, I haven't made these in a larger pan. The issue may have been that the chocolate layer, which is the "glue" was too thin and not the bottom layer. I can't imagine otherwise why the bottom layer would have been as you describe. If you need a double batch I would make them as directed in 2 (8x8-inch) pans.
The Better Baker
My oh my! These bars look mighty fine! Thanks so much for sharing your delectable dishes with us at Weekend Potluck!
Melissa
Thank you it's my pleasure, thank you for hosting!