Melty Semi-sweet chocolate, peanut butter chips and pretzel bits make these Salted Pretzel Peanut Butter Chip Bars the ultimate gooey, crunchy, sweet and salty bar!
Gooey, Crunchy, Salty, Sweet
I might be in trouble, y’all. These Salted Pretzel Peanut Butter Chip Bars are gooey, crunchy, salty, sweet and… completely addicting. Somebody please come over and take these from me before I eat the entire batch!
The Perfect Balance
I’ve had a fork in hand since the minute these bars came out of the oven and haven’t put it down since. They have the perfect balance of salty and sweet. Gooey from all the chocolate and peanut butter but with this unbelievable salty crunch from all the crushed pretzels. Seriously,
More Bars and Brownies You’ll Love
- Monster Cookie Bars: All the great monster cookie ingredients baked into thick chewy Monster Cookie Bars! You won’t be able to put them down!
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- Strawberry Peanut Butter Bars: Fresh strawberries and creamy or crunchy peanut butter baked into chewy bars that are simply irresistible!
What Do I Need to Make Salted Pretzel Peanut Butter Chip Bars?
- All-purpose flour
- Crushed pretzel pieces
- Baking powder
- Kosher salt
- Unsalted butter
- Light brown sugar
- Eggs
- Vanilla extract
- Peanut butter chips
- Semisweet chocolate chips
- 8×8-inch square pan
- Sauce pan
- Whisk
Quick Tip: The Thick of It
I bake these bars in an 8×8-inch square pan. For a thinner bar, bake in a 9×13-inch baking dish for 25-30 minutes.
How to Make Salted Pretzel Peanut Butter Chip Bars
- Preheat oven to 350°F. Line an 8 x 8-inch square baking dish with aluminum foil and lightly spray with non-stick cooking spray. Set aside.
- In a large bowl, whisk together 1-1/2 cups crushed pretzels, flour, baking powder and salt.
- Melt the butter in a saucepan over medium heat. Remove from the heat and stir in the brown sugar. Let cool slightly, then whisk in the eggs and vanilla.
- Stir butter mixture into the pretzel crumb mixture.
- Fold in 1/2 cup each peanut butter chips and semisweet chocolate chips.
- Spread the batter in the prepared dish.
- Scatter the remaining 1/2 cup crushed pretzels, 1/4 cup peanut butter chips and 1/4 cup semisweet chocolate chips on top of the batter.
- Bake until golden and a toothpick inserted into the center comes out clean with a few crumbs, 40-45 minutes. Let cool completely in the pan on a rack, then lift the foil to remove the bars and cut into squares.
How to Serve and Store Pretzel Peanut Butter Chip Bars
Serve slightly warm or at room temperature. Store bars in an airtight container on the counter for 3-5 days. To freeze: Let cool completely, cut into bars and store in a freezer-safe container or in individual freezer-safe baggies. If wrapped individually in plastic wrap they will keep longer in the freezer.
If you make these Salted Pretzel Peanut Butter Chip Bars, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see.😍 I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Recipe adapted from Food Network Magazine
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Salted Pretzel Peanut Butter Chip Bars
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 12
- Category: Dessert
Description
These Salted Pretzel Peanut Butter Chip Bars are the ultimate gooey yet crunchy, sweet and salty bar!
Ingredients
- 1–1/4 cups all-purpose flour
- 2 cups crushed pretzel pieces, divided
- 1–1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 stick unsalted butter
- 1–1/2 cups light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup peanut butter chips, divided
- 3/4 cup semisweet chocolate chips, divided
Instructions
- Preheat oven to 350°F. Line an 8 x 8-inch square baking dish with aluminum foil and lightly spray with non-stick cooking spray. Set aside.
- In a large bowl, whisk together 1-1/2 cups crushed pretzels, flour, baking powder and salt.
- Melt the butter in a saucepan over medium heat. Remove from the heat and stir in the brown sugar. Let cool slightly, then whisk in the eggs and vanilla. Stir butter mixture into the pretzel crumb mixture. Fold in 1/2 cup each peanut butter chips and semisweet chocolate chips.
- Spread the batter in the prepared dish. Scatter the remaining 1/2 cup crushed pretzels, 1/4 cup peanut butter chips and 1/4 cup semisweet chocolate chips on top of the batter.
- Bake until golden and a toothpick inserted into the center comes out clean with a few crumbs, 40-45 minutes. Let cool completely in the pan on a rack, then lift the foil to remove the bars and cut into squares.
Notes
For a thinner bar, bake in a 9×13-inch baking dish for 25-30 minutes.
My pretzels were soft not crunchy in the inside so it was not very good. Did I use the wrong kind of pretzels? Or do something wrong?
Hi Kristen! Did you use regular pretzels and did you crush them? Were the pretzels fresh and not stale? Otherwise, they should add a nice slight crunch throughout. Hope this helps!
Is it 2 cups of pretzels and then crushed or measure after you crush them?
Hi, Heather! It’s two cups of crushed pretzels! So, after you crush them. Great question! hope they turn out great. Enjoy!