When I stumbled upon this recipe on King Arthur’s website I knew I had to make it. (As a side note, I love using King Arthur flour in my baking, and their site has some great recipes!) The salty-sweet combo of the pretzels and chocolate are enough to win me over, but then add in peanut butter? I’m in heaven. And to top it all off, it is so easy! Plus you can make it on a whim because you don’t need to have room temperature ingredients. I knew this would be the perfect recipe to make for my friend’s St. Patrick’s day party.
The Starting Lineup
Making pretzel crumbs
Combine the dry crust ingredients, then mix in the melted butter with your fingers. Don’t be afraid to get your hands dirty! Add in a teaspoon or so of water if the crust is too dry (I had to add in 3).
Press the dough into a 9x13in banking pan lined with parchment. Leave some parchment hanging out the sides so you can easily lift the bars out at the end. Bake for 10 – 12 minutes and cool completely.
Melt the chocolate chips and add in the peanut butter. Refrain from eating the entire mixture and instead pour over the cooled crust – this is harder than it looks.
There is nothing better than chocolate and peanut butter.
Spread the filling evenly over the crust and tap the pan on the counter a few times to remove air bubbles. Sprinkle crushed pretzels on top. I think it would be fun to experiment with adding other ingredients on top like chopped up Reeses, toffee pieces, or peanuts.
Chill in the freezer for 45 – 60 minutes (aka an eternity…) Use the parchment to lift the bars out of the pan (see, that came in handy!), slice into squares or bars and enjoy!
Cut into small bites
They’re as delicious as they look