Chocolate Peanut Butter Pretzel Bars
A peanut butter cup in bar form, with pretzels thrown in for crunch! The base is a mixture of creamy peanut butter and crunchy, crushed pretzels topped with a layer of chocolate and pretzels to decorate. These vegan treats are moreish and rich!
Servings 25 bars
Ingredients
- 75 g (2 cups) salted mini pretzels plus 25 more pretzels for decoration
- 270 g (1 cup) creamy peanut butter (I like Whole Earth brand)
- 2 tbsp unsalted butter or vegan butter softened
- 50 g (1/4 cup packed) light brown sugar
- 75 g (1/2 cup + 2 tbsp) icing sugar (powdered sugar)
- 250 g (1 1/2 cups) milk chocolate or dark chocolate chopped
Instructions
- Line an 8 inch (20 cm) square baking tin with baking paper.
- Roughly crush 75g (2 cups) of the mini pretzels, either by pulsing in a food processor, or by putting them into a sandwich bag and crushing them with a rolling pin.75 g (2 cups) salted mini pretzels
- Combine the peanut butter, butter and sugars in a bowl until smooth, then stir in the crushed pretzels. Press this mixture evenly into the lined pan, and chill for 20 minutes.270 g (1 cup) creamy peanut butter, 2 tbsp unsalted butter or vegan butter, 50 g (1/4 cup packed) light brown sugar, 75 g (1/2 cup + 2 tbsp) icing sugar (powdered sugar)
- Meanwhile, melt the 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.250 g (1 1/2 cups) milk chocolate or dark chocolate
- Place 25 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. If you're pressed for time, pop the tin into the freezer for 10-15 minutes so the chocolate can set quicker.75 g (2 cups) salted mini pretzels
- Run a hot butter knife around the inside edge of the pan to release the bars. Use the baking paper to lift the bars out of the tin. Use a hot, sharp knife, to cut into 25 squares.
- Store in an airtight container for up to 2 weeks. You can keep them at room temp if your home is cool or in the fridge if they're getting a bit melty.
Notes
Vegan (/ dairy-free) option: use vegan butter and dark chocolate. Ensure the pretzels you're using are vegan.
Melting chocolate: either melt the chocolate in a bain marie (a small, heatproof bowl set over a pan of simmering water) or in the microwave (in a small, microwavable bowl in 10 second bursts, stirring between bursts until fully melted).