#OurFamilyTable ~ No Bake Peanut Butter Pretzel Bars
This week it's all about the Pretzel! Christie from A Kitchen Hoor's Adventures said "April 26 is National Pretzel Day. You can bake up some soft pretzels or use pretzels as a coating for meats or part of a fruit salad or snack mix. Make sure the pretzels are represented in the recipe."
This one is definitely a keeper - they are disappearing quickly! The base is so full of wonderful peanut butter flavor, studded with little crunchy bites of pretzel and that beautiful chocolate layer tucks it all in. These would be wonderful party snacks to lay out on a platter, and you can totally eat them for breakfast... because it's really just peanut butter... right?!
- Cheddar Garlic Soft Pretzels by Hezzi-D's Books and Cooks
- Chocolate Frosted Peanut Butter Pretzel Bars by A Day in the Life on the Farm
- Homemade Dijon Mustard by Art of Natural Living
- No Bake Peanut Butter Pretzel Bars by Making Miracles
- Pretzel Croissants by Karen's Kitchen Stories
- Sheet Pan Pretzel Chicken Dinner by A Kitchen Hoor's Adventures
- Sourdough Cheddar Soft Pretzels by That Recipe
- Spicy Jalapeno Pretzel Mix by Palatable Pastime
No Bake Peanut Butter Pretzel Bars from Live Well Bake Often
For the peanut butter pretzel layer
3/4 cup butter, melted
1 and 1/4 cups powdered sugar
1 cup creamy peanut butter
2 cups crushed pretzels (measured after crushing)
For the topping
1 12-ounce package semi-sweet chocolate chips
1/4 cup creamy peanut butter
A few extra pretzels and handful of roasted peanuts to decorate
- Line a 9x13 baking dish with parchment paper (to make removal of the bars easier) and set aside
- Use your food processor to break down the pretzels until you have 2 cups of crumbs (mostly fine crumbs, leaving some with texture is great!)
- Combine the melted butter, powdered sugar, 1 cup creamy peanut butter and the crushed pretzels in a large mixing bowl and stir with a spatula until evenly combined.
- Use the spatula to spread the pretzel mixture into the bottom of the prepared baking dish, pressing gently until you have an even layer that fills the bottom.
- In a medium bowl, combine the 12-ounces of chocolate chips with the 1/4 cup of creamy peanut butter and microwave in 20-30 second bursts, stirring with a spatula between each round, until you get a smooth, stirrable chocolate mixture. Quickly spread the chocolate PB mixture over the top of your bar base and spread until evenly distributed and smooth.
- Gently arrange a handful of extra pretzels and roasted peanuts on top for decoration (if desired).
- Refrigerate at least 1 hour to chill and set.
- Remove the bars to a cutting board, and cut into your desired size (I kept mine fairly small, about 1 inch x 2 inches max as they are rich!) and store in a seal-able container in your refrigerator for up to a week or so. Enjoy!