Crispy Pretzel-Peanut Butter Bars

March 4, 2014


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

Food52 Review: 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

Ingredients

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

Directions

For the crust:

  1. Spray an 8- x 8-inch baking pan with nonstick cooking spray and set aside.
  2. 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.

For the top and assembly:

  1. 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.
  2. 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.
  • This recipe is a Wildcard Contest Winner!
  • This recipe is a Community Pick!

More Great Recipes:
Chocolate|Milk/Cream|Peanut Butter|Dessert

Reviews (10) Questions (1)

10 Reviews

enbe February 15, 2018
These are so fun and such a hit! I used half chunky half smooth PB (what I had on hand) and I think I like the extra layer of crunch (especially since my bottom layer wasn't super crisp) so next time I think my preference will be to add more texture but there WILL be a next time!
 
Top I. December 16, 2017
I just tried to make this today. My crust was runny so I made a second batch of the crust, but used melted marshmallows instead of sugar, water and corn syrup. That made it like a rice crispy treat with pretzels and was delicious.
 
CWA22 April 23, 2016
Excellent. If you want the bottom to be crunchy, then crush the pretzels roughly into smallish pieces; don't pulverize them.
 
Lanvi November 3, 2015
Pretty good, but the crust was not crunchy :(
 
rachelwatford620 July 29, 2015
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Manhattan T. June 16, 2015
Has anybody made these a day in advance? D'you think they'd hold or get all...ooky? Thanks!
 
Kprocks April 17, 2015
I just made them last night, really yummy. BUT the crust was not crispy - any ideas how I can get that crunch?
 
Allison L. April 17, 2015
Not to take away from these gorgeous looking things but do you think it would work to make the bottom like a regular rice krispie treat (with pretzels) and then to put the top on?
 
Anna F. April 17, 2015
these are delicious…period.
 
Elizabeth April 16, 2015
Can you eliminate or sub something for the corn syrup?