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Chocolate Pretzel Peanut Butter Squares Recipe

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  • Author: Kimberly
  • Prep Time: 2h 15m
  • Cook Time: 0m
  • Total Time: 2h 15m
  • Yield: 60 small squares
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

These Chocolate Pretzel Peanut Butter Squares are a perfect blend of salty and sweet, combining creamy peanut butter, crunchy pretzels, and rich semi-sweet chocolate. Ideal for parties or as a delightful snack, they’re easy to make with no baking required, offering a smooth peanut butter base topped with a luscious chocolate layer and a crunchy pretzel garnish.

Ingredients

Peanut Butter Mixture

  • 2 cups (approx. 480 ml) creamy peanut butter, smooth
  • ¾ cup (170 g) salted butter, softened
  • 2 cups (250 g) powdered sugar, finely sifted
  • 4 cups (approx. 120 g) broken mini pretzels, crunchy
  • 2 cups (340 g) semi-sweet chocolate chips

Instructions

  1. Prepare Your Pan: Line a 13×9 inch baking pan with non-stick heavy-duty foil, leaving an overhang on two sides for easy removal later. Lightly grease the foil to prevent sticking. Alternatively, parchment paper can be used.
  2. Beat the Mixture: In a large bowl, beat together 1¼ cups (300 ml) of the creamy peanut butter and the softened salted butter until smooth and creamy, ensuring no lumps remain.
  3. Add the Dry Ingredients: Gradually add 1 cup (125 g) of powdered sugar to the peanut butter mixture, beating until fully incorporated. Then stir in the remaining 1 cup (125 g) of powdered sugar by hand for thorough mixing.
  4. Fold in Pretzels and Chocolate Chips: Gently fold in 3 cups (90 g) of broken pretzel bits and ½ cup (85 g) of semi-sweet chocolate chips until everything is evenly coated.
  5. Spread Mixture in Pan: Press and evenly spread the peanut butter and pretzel mixture into the prepared pan, smoothing out the surface level.
  6. Melt Chocolate Mixture: On the lowest heat setting of a heavy pan, combine the remaining 1½ cups (255 g) of semi-sweet chocolate chips and ¾ cup (180 ml) peanut butter. Stir constantly until fully melted and smooth. Remove from heat immediately to avoid burning.
  7. Spread Chocolate Layer: Pour and evenly spread the melted chocolate and peanut butter mixture over the peanut butter layer in the pan, creating a smooth, even finish.
  8. Press Pretzels on Top: Sprinkle the last 1 cup (30 g) of broken pretzel bits evenly over the chocolate layer and lightly press them in to adhere.
  9. Chill to Firm: Cover the pan and refrigerate for at least 2 hours or until the squares are very firm for clean slicing and ideal texture.
  10. Cut into Squares: Use the foil overhang to lift the dessert from the pan. Cut the slab in half to make handling easier, refrigerate half while slicing the other. Use a sharp bread knife and a ruler for uniform, small square pieces.

Notes

  • Be sure to use smooth, creamy peanut butter for the best texture; natural peanut butters tend to separate and can affect firmness.
  • Softening the butter at room temperature ensures easy mixing and a smooth peanut butter base.
  • Press pretzels lightly into the chocolate layer so they stick well but retain some crunch.
  • Chilling time can be extended up to overnight for even firmer bars.
  • Use a sharp knife cleaned between cuts to achieve neat square pieces without crumbling.
  • You can substitute semi-sweet chocolate chips for dark or milk chocolate depending on your preference.

Find it online: https://slsrecipes.com/chocolate-pretzel-peanut-butter-squares-recipe/