Description
These Chocolate Pretzel Peanut Butter Squares combine creamy peanut butter, crunchy pretzels, and rich semi-sweet chocolate in a no-bake layered treat. With a smooth peanut butter base studded with pretzels and chocolate chips, topped with a luscious melted chocolate and peanut butter layer, and finished with crunchy pretzel bits, these squares are perfect for parties, snack time, or a delightful dessert.
Ingredients
Scale
Peanut Butter Mixture
- 1¼ cups (300 ml) creamy peanut butter, smooth variety
- ¾ cup (170 g) salted butter, softened
- 2 cups (250 g) powdered sugar, finely sifted
- 4 cups (approx. 120 g) broken mini pretzels, crunchy variety
- 2 cups (340 g) semi-sweet chocolate chips
Instructions
- Prepare Your Pan: Line a 13×9 inch baking pan with non-stick heavy-duty foil, leaving an overhang on two sides to lift the dessert out easily later. Lightly grease the foil or alternatively, use parchment paper for easy removal.
- Beat the Mixture: In a large mixing bowl, beat together 1¼ cups (300 ml) creamy peanut butter and the softened salted butter until the mixture is smooth and creamy, ensuring no lumps remain for a good texture.
- Add the Dry Ingredients: Gradually add 1 cup (125 g) of powdered sugar to the peanut butter mixture, beating well to remove dry spots. Then stir in the remaining 1 cup (125 g) powdered sugar by hand for even incorporation.
- Fold in Pretzels and Chocolate Chips: Gently fold in 3 cups (approx. 90 g) of broken pretzel bits and ½ cup (85 g) semi-sweet chocolate chips until the mixture is evenly coated with crunchy bits.
- Spread Mixture in Pan: Press and spread the peanut butter, pretzel, and chocolate chip mixture evenly into the prepared pan, smoothing the surface flat for an even layer.
- Melt Chocolate Mixture: In a heavy pan set over the lowest heat, combine the remaining 1½ cups (255 g) semi-sweet chocolate chips and ¾ cup (180 ml) peanut butter. Stir constantly to melt evenly and avoid burning. Remove from heat as soon as the mixture is smooth.
- Spread Chocolate Layer: Pour and spread the melted chocolate and peanut butter mixture evenly over the peanut butter layer in the pan, smoothing to create an even and glossy top layer.
- Press Pretzels on Top: Sprinkle the remaining 1 cup (30 g) broken pretzel bits evenly on top of the chocolate layer and lightly press them in so they adhere well to the warm chocolate.
- Chill to Firm: Cover the pan and refrigerate for at least 2 hours or until very firm, which ensures the squares hold their shape when cut.
- Cut into Squares: Use the foil overhang to lift the dessert from the pan onto a cutting board. For clean cuts, cut the slab in half first, refrigerate one half while cutting the other. Use a sharp bread knife and optionally a ruler to slice into 60 small, uniform squares.
Notes
- Use smooth, creamy peanut butter (avoid natural varieties) for best texture and binding.
- Be sure to gently melt the chocolate and peanut butter mixture on low heat to prevent burning.
- Pressing pretzels lightly into the warm chocolate layer helps them stick and adds a crunchy texture.
- Refrigeration is essential for firm squares and easy cutting.
- Cutting the dessert in halves and refrigerating one side while slicing helps keep clean, neat edges.
- Store leftovers covered in the refrigerator to maintain freshness and texture.
