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Peanut Butter Pretzel Bars

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Total Time
Prep: 15 min. + chilling

By Taste Of Home Editorial Team

Recipe by Jennifer Beckman, Falls Church, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 15, 2023

My secret to these rich no-bake bites? Pretzels in the crust. They add a salty crunch to the classic peanut butter and chocolate pairing. —Jennifer Beckman, Falls Church, Virginia


Test Kitchen Tips
  • Because shortening melts at a higher temperature than butter, it’s useful for baking cookies that you want to have a nice uniform shape.
  • Unless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired.
  • Try all of our salty and sweet pretzel desserts.
    • Test Kitchen Approved

    Peanut Butter Pretzel Bars

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    Yield: 4 dozen
    Prep: 15 min
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    Ingredients

    • 1 package (16 ounces) miniature pretzels, divided
    • 1-1/2 cups butter, melted
    • 1-1/2 cups peanut butter
    • 3 cups confectioners' sugar
    • 2 cups semisweet chocolate chips
    • 1 tablespoon shortening
    Text Ingredients

    Directions

    1. Line a 13x9-in. baking pan with foil, letting ends extend up sides. Set aside 1-1/2 cups pretzels for topping. In a food processor, pulse remaining pretzels until fine crumbs form. In a large bowl, mix butter, peanut butter, confectioners' sugar and pretzel crumbs.
    2. Press mixture into prepared pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over peanut butter layer. Break reserved pretzels and sprinkle over top; press down gently. Refrigerate, covered, until set, about 1 hour. Lifting with foil, remove from pan. Cut into bars.

    Nutrition Facts

    1 bar: 201 calories, 13g fat (6g saturated fat), 15mg cholesterol, 233mg sodium, 22g carbohydrate (12g sugars, 1g fiber), 3g protein.
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