Crispy Pretzel-Peanut Butter Bars

June 29, 2017

You guys. You guys. You guuuuuuyyys. If you follow any bloggers’ Instagram Stories, have you noticed how every single story starts like that? I always try to shy away from that phrase while storying. Call it a pet peeve. Sorry that got a little ranty. It just needed to be said.

Now on to more pressing issues. The 4th of July. And summer. And baking.

It is hot here. That means I have zero interest in supplying my household with their favorite chocolate chip cookies. I mean, I do it so I don’t have to hear crying and whining. But still, it makes the upstairs so hot.

If you are like me and looking for an easy, no-oven-required recipe for the festivities ahead, then this is the recipe for you.

I have also been in and out of the city all week long for some fun cool stuff (which I will fill you in on later most likely in a #BatchSesh). When I get home it is either go, go, go with the boys or it is drop dead on the bed time. The last thing I want to do is bake up some cookies or bars.

All you need is a microwave and a saucepan. Oh, and a candy thermometer. You gotta get that caramel layer right! I feel like I could eat just that crackly, crunchy caramel and pretzel layer. Hmmm… maybe I will.

Crispy Pretzel - Peanut Butter Bars

A crispy pretzel and cereal caramel crust topped with a layer of creamy peanut butter and chocolate. No oven required!
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 16 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

Instructions

  1. Spray an 8x8-inch baking pan with cooking spray and line with parchment.
  2. Add the crushed pretzels and cereal to a mixing bowl. Set off to the side.
  3. In a small saucepan with a candy thermometer attached, bring the sugar, water, and corn syrup to a boil. Whisk intermittently. Boil until the temperature reaches 235 degrees F and the color changes to a light caramel.
  4. Remove saucepan from heat and whisk in the butter.
  5. Once combined, pour quickly over the cereal pretzel mix. Stir with a rubber spatula to evenly coat. Then quickly pour the mixture into the prepared pan. Press into one even layer using the spatula. Allow the crust to cool before preparing the center layer.
  6. Once the crust is cooled, add the milk chocolate and peanut butter to a microwave safe bowl. Microwave on high for 30 seconds. Stir until the chocolate is melted. You might need to microwave for another 20 seconds if the chocolate hasn't melted quite yet.
  7. Pour the mixture over the crust and chill in the fridge for at least an hour.
  8. After an hour, prepare the top layer. In a saucepan, melt the butter, chocolate, and corn syrup over low heat. Whisk continuously until combined.
  9. Pour over the middle layer. Chill until set, at least an hour.
  10. Sprinkle with sea salt, slice, and serve.
  11. NOTE: I store these in the fridge so they don't get too melty in the summer heat.
  12. Recipe adapted from Food52

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  • Tea Terri
    June 30, 2017 at 11:37 pm

    It says 30 servings with an 8×8 square
    . …..for who???? 9 servings tops at my home.

    • Stefanie
      July 1, 2017 at 2:42 pm

      Oh geez… sorry definitely a typo and in the wrong area… will adjust now. Thanks!