Peanut butter chocolate pretzel bars are a chilled dessert with a sweet-salty crumb base and a smooth chocolate top. They need no oven, but allow plenty of refrigerator time for clean slicing.
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Recipe at a Glance
- Yield: 16 bars
- Preparation: 20 minutes
- Cooking: 0 minutes
- Resting and chilling: At least 3 hours
Table of Contents
Ingredients
Base
| Ingredient and amount |
|---|
| 160 g salted pretzels, crushed finely |
| 100 g digestive biscuit crumbs |
| 100 g powdered sugar |
| 180 g smooth peanut butter |
| 100 g unsalted butter, melted |
Top
| Ingredient and amount |
|---|
| 200 g semisweet chocolate, chopped |
| 30 g smooth peanut butter |
| A few crushed pretzels, optional |
Before You Start
Use smooth conventional peanut butter; very oily separated natural peanut butter can give a softer base.
Directions
1. Prepare
Line a 20 cm square pan with parchment handles. Crush pretzels finely, checking for large hard pieces.
2. Mix base
Combine pretzel and biscuit crumbs with powdered sugar. Stir in peanut butter and melted butter until evenly moistened.
3. Press
Press firmly and evenly into the pan, including corners. Refrigerate while preparing chocolate.
4. Top
Melt chocolate and 30 g peanut butter gently, stirring smooth. Spread over the base and scatter optional pretzel crumbs.
5. Chill and slice
Refrigerate at least 3 hours until firm. Lift out, stand 10 minutes and cut with a warm dry knife. Keep chilled until serving.
Cook’s Tips
- Use smooth conventional peanut butter; very oily separated natural peanut butter can give a softer base.
- Measure ingredients before starting and use the stated pan size. Cooking times are a guide; follow the texture and doneness cues in the method.
Storage
Refrigerate airtight for up to 1 week. Freeze individual bars well wrapped up to 1 month and thaw in the refrigerator.
Frequently Asked Questions
Can I use crunchy peanut butter?
It can work but gives a coarser base and less clean slices.
Why does chocolate crack when cutting?
Let the slab stand briefly and score the chocolate gently with a warm knife first.