When you’re craving a sweet snack, nothing hits the spot quite like chocolate pretzel peanut butter squares. These no-bake treats are a fun mix of creamy peanut butter, crunchy pretzels, and rich chocolate that will have everyone coming back for more.
This recipe addresses issues with setting no-bake bars, achieving textural contrast, maintaining freshness, and creating a convenient, quick-to-prepare sweet snack with satisfying crunch.
I remember trying to make a similar treat once and ended up with a gooey mess that just wouldn’t set. But this recipe? It solved all my issues! It’s so easy to throw together, perfect for a busy weeknight or if guests drop by unexpectedly.
What really works here is the balance of flavors and textures. In about 15 minutes of prep time and a couple of hours in the fridge, you’ll have a tasty dessert that everyone will love, especially kids.
If you’re looking for something with a little more crunch, check out my pretzel with honey mustard.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the inclusion of mini pretzels, which typically contain wheat flour.
- The recipe contains butter and chocolate chips, so it is unsuitable for vegan diets.
- This recipe is not dairy-free because butter is included in the ingredients list.
- The recipe does not meet keto or low-carb diets because pretzels and confectioners’ sugar increase carbohydrate content.
- This recipe is nut-free aside from peanut butter, which is naturally a nut product, affecting nut-free suitability.
Why You Will Love This Recipe
- Crunchy and Creamy Texture The contrast of crispy pretzels and smooth peanut butter creates a satisfying mouthfeel that keeps you coming back for more. It’s a delightful play of textures that makes every bite enjoyable.
- Sweet and Savory Flavor The combination of sweet chocolate and salty pretzels strikes a delightful chord on your taste buds. This tasty blend elevates the classic peanut butter experience, ensuring it’s anything but ordinary.
- No-Bake Convenience With no baking required, you can whip these bars together in just about 15 minutes. Perfect for busy days, allowing you to spend more time enjoying them with family and friends.
- Long-Lasting Freshness Once chilled, these bars hold up well in the fridge, making them a great make-ahead treat. You’ll appreciate having a sweet snack ready whenever the craving hits!
How to Make Chocolate Pretzel Peanut Butter Squares
- Prep Time: 15 minutes
- Cool Time: 2 hours
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 60 small servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Delicious no-bake Chocolate Pretzel Peanut Butter Squares with creamy peanut butter, crunchy pretzels, and smooth chocolate.
Ingredients
- 2 cups (approx. 480 ml) creamy peanut butter, choose smooth (e.g., Jif or Skippy; avoid natural varieties)
- ¾ cup (170 g) salted butter, softened
- 2 cups (250 g) powdered sugar, finely sifted (confectioners’ sugar)
- 4 cups (approx. 120 g) broken mini pretzels, crunchy variety (e.g., Snyder’s)
- 2 cups (340 g) semi-sweet chocolate chips, good-quality (e.g., Ghirardelli or Guittard)
Instructions
- Step 1: 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. Grease the foil lightly. Alternatively, use parchment paper.
- Step 2: 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. Avoid lumps for proper texture.
- Step 3: Add the Dry Ingredients: Gradually add 1 cup (125 g) of powdered sugar to the peanut butter mixture, beating until no dry spots remain. Stir in the remaining 1 cup (125 g) powdered sugar by hand.
- Step 4: Fold in Pretzels and Chocolate Chips: Gently fold in 3 cups (approx. 90 g) broken pretzel bits and ½ cup (85 g) semi-sweet chocolate chips until evenly coated.
- Step 5: Spread Mixture in Pan: Press and spread the peanut butter and pretzel mixture evenly into the prepared pan, smoothing the surface flat.
- Step 6: Melt Chocolate Mixture: In a heavy pan over the lowest heat setting, combine the remaining 1½ cups (255 g) semi-sweet chocolate chips and ¾ cup (180 ml) peanut butter. Stir constantly to melt evenly without overheating or burning. Remove from heat immediately when smooth.
- Step 7: Spread Chocolate Layer: Pour and spread the melted chocolate and peanut butter mixture evenly over the peanut butter layer in the pan, taking care to achieve a smooth, even finish.
- Step 8: Press Pretzels on Top: Sprinkle the remaining 1 cup (30 g) broken pretzel bits evenly on top. Lightly press them into the warm chocolate layer to help them adhere.
- Step 9: Chill to Firm: Cover the pan and refrigerate for several hours (at least 2 hours) until very firm to ensure clean cutting and proper texture.
- Step 10: Cut into Squares: Using the foil overhang, lift the entire dessert from the pan onto a cutting board. For best results, cut the slab in half; refrigerate half while cutting the other. Use a sharp bread knife and a ruler (optional) to cut into small uniform squares.
Notes
- Room Temperature: Store squares in an airtight container at room temperature for up to 2 days. Keep away from heat and direct sunlight.
- Refrigeration: Store in an airtight container in the refrigerator for up to 7 days. Remove from fridge and allow to come to room temperature before serving.
- Freezing: Wrap squares individually in plastic wrap or aluminum foil and place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before serving.
- If the peanut butter mixture is too crumbly, add an extra tablespoon of softened butter to improve binding.
- To prevent burnt chocolate, keep heat low and stir constantly when melting chocolate and peanut butter. Remove from heat as soon as smooth.
- Pretzel bits may not stick easily; press them gently into warm chocolate immediately after sprinkling.
- For cleaner cuts, chill the dessert back in the refrigerator for 10 minutes before slicing.
- If squares are too soft, refrigerate for an additional 30 minutes before serving or cutting.
Nutrition
- Serving Size: 1 small square
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Ingredient Notes
- Chocolate chips: Look for high-quality semi-sweet chocolate chips, like Ghirardelli or Guittard. They melt beautifully and provide that rich chocolate flavor we love.
- Peanut butter: Choose creamy peanut butter for smooth texture. Jif or Skippy are great options. Avoid natural varieties as they can be too runny.
- Mini pretzels: Use small, crunchy pretzels for the best balance of sweet and salty. Snyder’s is a solid brand and adds the perfect crunch to each bite.
- Unsweetened cocoa powder: Opt for a good-quality cocoa powder like Hershey’s or Guittard. It adds depth to chocolate flavor without making it overly sweet.
- Butter: Stick with unsalted butter for better control of sweetness. Look for fresh, high-fat content for the best texture in your squares.
- Confectioners’ sugar: Use finely sifted confectioners’ sugar for a smooth topping. This helps create that melt-in-your-mouth finish without any grittiness.
Recipe Tips
- If the mixture is too crumbly, add an extra tablespoon of softened butter once ingredients are combined to achieve a better binding consistency.
- For a glossy chocolate layer, melt 1 ½ cups chocolate chips on low heat, stirring constantly until smooth, avoiding any overheating.
- If pretzel bits don’t stick, lightly press them down with your fingers right after sprinkling them on top, ensuring they adhere to the chocolate.
- When cutting into squares, place the dessert back in the fridge for 10 minutes to firm up, making it easier to achieve clean edges.
- If you notice the bars are too soft, refrigerate for an additional 30 minutes to help them set properly before serving or slicing.
Serving Suggestions
Serve chocolate pretzel peanut butter squares with sliced fresh fruit or a simple fruit salad. Pair with coffee or almond milk for a satisfying snack.
Use chocolate pretzel peanut butter squares to make an ice cream topping or layer them in a parfait. Add them to yogurt or oatmeal for added crunch.
Top with a drizzle of melted chocolate or a sprinkle of sea salt for extra flavor. Consider adding a dollop of whipped cream for a rich finish.
Recipe variations
- You can use crunchy peanut butter instead of creamy for extra texture in the chocolate pretzel peanut butter squares. It adds a satisfying bite to the no-bake base.
- Add ½ teaspoon cinnamon or a pinch of sea salt to the peanut butter mixture to enhance the flavor profile. These simple seasonings highlight the salty-sweet contrast well.
- Either semi-sweet or milk chocolate chips can top the bars. If using milk chocolate, monitor melting closely to prevent scorching and maintain a smooth chocolate layer.
- If making a larger batch, double ingredients and use a 15×10 pan. Refrigerate for 3 hours before cutting, similar to the method in White Chocolate Pretzels.
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How to Store?
To keep your chocolate pretzel peanut butter squares fresh and delicious, follow these storage tips:
Room Temperature: Store squares in an airtight container at room temperature up to 2 days. Keep away from heat and direct sunlight.
Refrigeration: Place the squares in an airtight container in the refrigerator up to 7 days. Allow them to come to room temperature before serving.
Freezing: Wrap squares individually in plastic wrap or aluminum foil, put in a freezer-safe container up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
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