Chocolate Peanut Butter Pretzel Bar
This Chocolate Peanut Butter Pretzel Bar comes together easily with simple ingredients you probably already have on hand.
Servings: 16 pieces
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Ingredients
- 13.5 oz chocolate, roughly chopped or broken up (I use Trader Joe's Pound Plus Milk Chocolate)
- 2 Tbsp + 1 tsp peanut butter, classic smooth
- 48 mini twist pretzels, (or whatever pretzel size/type you have)
Instructions
Prepare the baking dish
- Line an 8x8 inch baking dish with parchment paper. Make sure the edges of the paper extend out over the sides of the baking dish so it’s easier to pull the chocolate out of the dish before cutting.
- Alternately, don’t line the dish with parchment paper. Just oil it very well.
Melt the chocolate
- Heat the chocolate in a sauce pan over medium-low heat for 3 ½ - 5 minutes, until the chocolate is about ¾ of the way melted. Stir constantly with a silicon spatula to keep the chocolate from burning.
- Take the chocolate off the heat. Keep the chocolate off the heat, and stir it with your spatula until the chocolate is completely melted.
Add the peanut butter
- Pour the melted chocolate into the baking dish. Shake the dish to help even out the chocolate. Now dollop the peanut butter on top of the chocolate.
- With a butter knife, swirl the peanut butter into the chocolate. The peanut butter will smooth out as it gets warm. It will mostly incorporate into the chocolate, but there will still be some peanut butter ribbons visible in the chocolate.
Add the pretzels
- Now press the pretzels into the chocolate. (If using mini twist pretzels, it should be about 48 pretzels.). Press the pretzels in so that the chocolate/peanut butter just comes through the pretzel holes. If you don’t press the pretzels in deep enough, they won’t stay in the cooled chocolate.
- Let the chocolate peanut butter pretzel bar cool in the refrigerator for at least 1 ½ hours before slicing.
Slice, serve, and enjoy!
- Take the chocolate peanut butter pretzel bar out of the refrigerator. Let it sit on the counter for 10 minutes.
- Use the edges of the parchment paper to pull the chocolate out of the pan. Now use a pizza cutter to cut the chocolate into pieces of your desired size.
- Note: if you did not use parchment paper, it’s easier to keep the chocolate peanut butter pretzel bar inside the baking dish, and cut individual pieces from there. Enjoy!
Notes
Store the chocolate peanut butter pretzel bar in the refrigerator for 5-7 days.
Use a good chocolate bar for the base of this recipe. I like Trader Joe’s Pound Plus Milk Chocolate bar. It’s good quality and affordable.