Crispy Pretzel-Peanut Butter Bars

March  4, 2014
Photo by James Ransom
Author Notes

These have a salty pretzel crust with a milk chocolate-peanut butter filling and a smooth chocolate glaze on top. —Riley Wofford

Test Kitchen Notes

WHO: Riley Wofford is an International Culinary Center graduate who hates eggplant but loves Diet Coke.
WHAT: An addictive, crunchy, three-layer alternative to peanut butter cups.
HOW: In a small baking pan, top a layer of sugared Rice Krispies and crushed pretzels with a mixture of melted peanut butter and milk chocolate. Cover the whole thing in a bittersweet chocolate coating.
WHY WE LOVE IT: There isn't much to say about these bars other than "Woah." They combine a few of our favorite things: peanut butter, chocolate, and pretzels. And, they're incredibly easy to make, which is lucky considering how quickly they'll disappear. —The Editors

  • Makes 30 bars
  • For the crust:
  • 1 cup crushed salted pretzels
  • 3/4 cup Rice Krispies cereal
  • 1/4 cup sugar
  • 1/4 cup water
  • 3 tablespoons light corn syrup
  • 3 tablespoons unsalted butter
  • For the top and assembly:
  • 5 ounces milk chocolate, chopped
  • 1 cup creamy peanut butter
  • 3 ounces bittersweet chocolate, chopped
  • 1/2 stick unsalted butter
  • 1/2 teaspoon light corn syrup
In This Recipe
  1. For the crust:
  2. Spray an 8- x 8-inch baking pan with nonstick cooking spray and set aside.
  3. Place the pretzels and cereal in a large bowl and set aside. In a small saucepan over high heat, combine the sugar, water, and corn syrup. Bring to a boil and cook for 3 to 5 minutes, until a candy thermometer registers 235º F. Remove from the heat and stir in the butter. Pour the mixture over the cereal/pretzel mixture and quickly stir until completely coated. Press the mixture over the bottom of the prepared pan and let cool to room temperature as you prepare the top.
  1. For the top and assembly:
  2. Combine the milk chocolate and peanut butter in the top of a double boiler placed over simmering water, stirring until the mixture is smooth. Pour the mixture over the cooled crust and spread into an even layer. Chill in the refrigerator for about 1 hour, until the layer is hardened.
  3. Combine the bittersweet chocolate, butter, and corn syrup in the top of a double boiler placed over simmering water, stirring until the mixture is smooth. Pour the mixture over the cooled layer of milk chocolate and spread evenly. Chill for about 1 hour, until the glaze is hardened. Cut into squares or bars and serve at room temperature.

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