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Peanut Butter and Pretzel Bars (known as PB & Ps in the book)

Servings 20 bars

Ingredients

  • 3 cups salted mini pretzels
  • 1 cup salted creamy peanut butter
  • 2 tbsp unsalted butter , softened
  • 1/4 cup packed , light brown sugar
  • 10 tbsp (1/2 cup + 2 tbsp) powdered sugar
  • 1 1/2 cups chopped milk chocolate

Instructions

  • Line an 8 x 8" baking pan with foil, coat with non stick spray. Set aside.
  • Roughly crush 2 cups of the mini pretzels, either by pulsing in a food processor, or buy putting them into a sandwich bag and crushing them with a rolling pin.
  • Combine the peanut butter, butter and sugars in a small bowl, then stir in the crushed pretzels. Press this mixture evenly into the lined pan, and chill for 20 minutes.
  • Meanwhile, temper the milk chocolate (see notes) and pour over the chilled peanut butter mixture, using a rubber spatula to spread it evenly and smooth it out.
  • Tap the pan against a hard surface to even out the chocolate a bit more.
  • Place 20 mini pretzels evenly in a grid pattern on top of the chocolate (they'll be your guide for cutting the bars). Leave at room temperature until the chocolate has set.
  • Lift the foil out of the pan with the bars, peel the foil off, then using a sharp knife, cut into squares.