Description
Delicious no-bake Chocolate Pretzel Peanut Butter Squares with creamy peanut butter, crunchy pretzels, and smooth chocolate.
Ingredients
Scale
- 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