Chocolate Peanut Butter Pretzel Bars

These PB Chocolate Pretzel Bars are going to knock your socks off! Everyone will be noshing on these like no tomorrow. Easy to make, no bake, and keeps super well. Be sure to keep these chilled until serving. They tend to soften if left sitting out too long.

Yield: approx. 60 small squares


  • 2 cups creamy peanut butter
  • 3/4 cup salted butter, softened
  • 2 cups powdered sugar
  • 4 cups bits of broken pretzels
  • 2 cups semi-sweet chocolate chips


  1. Line a 13×9 baking pan with heavy duty foil, leaving an overhang on both sides so that it can easily be lifted from pan. Grease foil.
  2. In a large mixer bowl, beat together 1 1/4 cups peanut butter and softened butter until creamy and well combined. Gradually beat in 1 cup of powdered sugar. Stir in the remaining 1 cup of powdered sugar, 3 cups pretzel bits, and 1/2 cups chocolate chips. Combine well. Spread evenly into the greased/foiled baking pan, smoothing evenly.
  3. In a heavy pan on lowest heat, stir together the remaining 1 1/2 cups chocolate chips and 3/4 cup peanut butter. Constantly stir until just melted. Remove from heat. Spread chocolate layer evenly over the peanut butter mixture. Smooth surface evenly over the top. Sprinikle with remaining pretzel bits, lightly pressing down. Cover and refrigerate several hours or until very firm.
  4. Using foil overhang, lift entire dessert from the pan and onto cutting board. Divide dessert in half and place one half back in fridge while you cut up the other half. Use a sharp bread knife to cut into small squares. Immediately chill squares until ready to serve. Be sure to serve chilled, as the bars will soften too much if left to sit out too long.
  5. *Note: I like to place my cut squares in mini muffin paper cups and freeze them like that in an airtight container. They’re easy to serve up, stay firm longer at room temp, and won’t make a mess πŸ™‚
  • Author: Chew Out Loud
  • Category: dessert
  • Cuisine: dessert