Home » Cookies Bars & Candy » Chocolate Peanut Butter Pretzel Bars

Chocolate Peanut Butter Pretzel Bars

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

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.

Chocolate Peanut Butter Pretzel Bars

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 

Chocolate Peanut Butter Pretzel Bars

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!


  1. I just made these in an 8×8 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 9×13 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.

    1. You have to use quality ingredients if you want the best results. All peanut butter isn’t created equal, unfortunately.

  2. 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!

  3. I just made this recipe yesterday as it’s been taunting me for two weeks! I made it in the 9×13 pan instead of 8×8 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 8×8 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.

    1. 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 (8×8-inch) pans.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating