These chocolate peanut butter pretzel bars have a thick peanut butter shortbread cookie base with a deliciously rich layer of chocolate ganache, topped with crunchy salted pretzels. Cookie bars that make for the perfect salty sweet treat!
If you are in to salty AND sweet desserts, these chocolate peanut butter bars are for you. Peanut butter and chocolate together are a dream. These dessert bars are so stunning to look at, fun to make, and delicious to eat. I love enjoying a dessert that satisfies both a salty and sweet craving.
Cookies are one of my favorite things to make, but dessert bars with a cookie base layer are the much more elevated version of a traditional dessert. They are unique in the dessert world and can be made so many different ways. Display them on a platter or stacked intoa pyramid. Complete with crunchy pretzels on top and some flaky sea salt to finish it off - these are the ultimate dessert bars with a thick chocolate ganache and peanut butter cookie base.
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Chocolate Peanut Butter Pretzel Bars
Ingredients to make these decadent dessert bars are simple. These dessert bars are comprised of two layers and made with a total of 13 common ingredients.
- all purpose flour
- granulated sugar
- brown sugar
- peanut butter
- unsalted softened butter
- baking powder
- kosher salt
- egg
- vanilla extract
- heavy whipping cream
- semi-sweet chocolate chips
- pretzels
- flaky sea salt
If you are loving these layered chocolate peanut butter pretzel bars, be sure to check out our other dessert bar recipes!
How to Make Chocolate Peanut Butter Pretzel Bars
To make these layered dessert bars, we will first make and bake the peanut butter cookie layer as the base. Then we will add a thick layer of chocolate ganache and top it off with salted pretzels and some flaky sea salt.
How to Make the Peanut Butter Cookie Base Layer
- Step 1: With an electric mixer, cream together softened unsalted butter, sugar, and peanut butter together. Then add in the egg and vanilla, mix until combined.
- Step 2: Add in flour, baking powder, and salt. Mixing on low until a crumbly dough forms like the above. This is similar to a shortbread crust and it is a bit crumbly. Once you push it into the pan, it forms well together.
- Step 3: Press the dough into a parchment paper lined 9x13 inch pan, sprayed with nonstick spray. You can use your hands or the bottom of a measuring cup to flatten the dough into an even layer.
- Step 4: With a fork, poke some holes throughout the layer. Then bake in the oven for approximately 20-22 minutes. When fully baked, remove from the oven and let cool.
How to Make the Chocolate Ganache Layer
Next up, is to make the chocolate ganache layer. I recommend starting to make this layer while the peanut butter cookie layer is baking.
5. Step 5: Measure out the semi-sweet chocolate chips in a heat proof bowl. Place the heavy whipping cream in a sauce pot on the stove on low/medium heat. Warm the cream slowly, stirring occassionally. As soon as a few bubbles form, pull the cream off of the heat. Do not allow it to boil. You do not want to scald the cream.
6. Step 6: Immediately pour the warmed cream over top of the chocolate chips and allow it to sit for five minutes. Then stir together continuously until the chocolate ganache forms. Initially the mixture will look milky, just keep mixing and eventually it will come together forming a smooth thick chocolate ganache.
7. Step 7: Pour the chocolate ganache over top of the baked and cooled peanut butter cookie layer, still in the original baking pan. Spread the ganache evenly with a spatula or spoon until an even layer is formed. If needed, tap the pan gently on the counter to help rid any air bubbles.
8. Step 8: Scatter lightly chopped pretzels overtop. Finish the dessert bars off by sprinkling flaky sea salt over top. Alternatively you can use one of the other or omit pretzels and flaky sea salt all together if you just want plain chocolate ganache. Either way, it will be delicious. If you do want the toppings, ensure you add them before the chocolate ganache layer sets so that the pretzels stick on top.
9. Step 9: Allow the chocolate ganache layer to cool for 10-15 minutes at room temperature. Cover the pan with plastic wrap or aluminum foil and place in the refrigerator to cool.
Chill in the refrigerator for a minimum of 3 hours and up to overnight. Once the bars are completely set, slice 24 even dessert bars and enjoy!
Equipment Needed for Chocolate Peanut Butter Pretzel Bars
The main equipment needed to make chocolate peanut butter pretzel bars include a 9x13" pan, parchment paper, an electric mixer fitted with a beater blade, a cutting knife, cutting board, a whisk, and a large heat proof bowl.
- 9x13" Baking Pan
- Pachment Paper, Plastic Wrap or Aluminum Foil
- Large Heat Proof Bowl
- Electric Mixer (stand mixer or hand mixer, fitted with a beater blade)
- Silicone Spatula
- Whisk
- Cutting Knife
- Large Cutting Board
- Nonstick Baking Spray
How to Store Chocolate Peanut Butter Pretzel Bars
These completed dessert bars should be stored in the refrigerator in an airtight container for up to 1 week. You can also freeze these for up to 1 month in the freezer, so long as they are wrapped in plastic wrap and in an airtight container. Keep in mind that freezing could change the texture and finished outcome.
Be sure to bring closer to room temperature before eating by allowing the bars to sit at room temperature. If frozen, thaw in the refrigerator. You can also eat straight from the refrigerator - just be aware that the colder these bars are the firmer they will be. Allowing them to come closer to room temperature is the ideal eating method. This ensures that the chocolate ganache layer is smoother and soft to bite into, as well as the delicious peanut butter cookie base.
Top Tip
Allow the finished dessert bars to chill in the refrigerator for at least 3 hours or overnight. This allows the chocolate ganache layer to set up. When ready to cut, remove from the refrigerator. Use a warmed knife and cut 24 even sized bars. Using a warm sharp knife allows you to cut perfectly clean even slices. I usually use hot water to warm my knife before cutting. Clean off knife inbetween slices to get clean edges on the dessert bars!
Related
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Chocolate Peanut Butter Pretzel Bars
Equipment
- 9x13 baking pan
- electric mixer fitted with a paddle attachment
- parchment paper, plastic wrap or aluminum foil
- spatula, whisk
- knife and large cutting board
- nonstick baking spray
- large heatproof bowl
Ingredients
Peanut Butter Cookie Base Layer
- ¼ cup unsalted butter (softened, room temperature)
- ¾ cup peanut butter
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
Chocolate Ganache Layer
- 14 ounces heavy whipping cream
- 20 ounces semi-sweet chocolate chips
- 1 cup pretzels (lightly chopped)
- 1 tablespoon flaky sea salt (optional for topping)
Instructions
Peanut Butter Shortbread Cookie Base Layer
- Preheat oven to 350℉. Prepare a 13x9 baking pan/dish by lining it with parchment paper and spraying with nonstick baking spray.
- With an electric mixer, beat together softened unsalted butter, peanut butter, brown sugar, and granulated sugar until light and fluffy. Scrape the bowl down as needed. This can take several minutes for the mixture to be uniform.
- Mix in egg and vanilla until combined. With the mixer on low, slowly add in flour, baking soda, and salt. As soon as the cookie dough forms, stop mixing! It will be softer.
- Spread the cookie dough evenly across the bottom of the prepared baking pan.
- Bake for around 20-22minutes until lightly golden on top. Let cool completely in the pan. Cooke layer must be cool before topping with the chocolate ganache layer.
Chocolate Ganache Layer
- Once the base cookie layer is cool, make the chocolate ganache. Measure out the semi-sweet chocolate chips in a large heat proof bowl and set aside.
- In a small pot, warm the heavy whipping cream on low/med heat. Do NOT allow it to boil. Just before it starts to bubble, remove from the heat and pour the warm cream over the top of the chocolate chips. Let sit for 5 minutes and then mix until completely combined. The mixture will look milky at first, but keep mixing and it will come together into a nice smooth chocolate ganache - it takes a couple minutes!
- Pour the chocolate ganache mixture over top of the cooled baked peanut butter cookie base layer, still in the baking pan. Spread it around to create an even layer. Top with chopped pretzels and flaky sea salt if desired. You can also leave plain.
- Allow the ganache layer to cool for 10 minutes at room temperature. Then cover the pan with plastic wrap. Allow the chocolate ganache layer to set up by cooling in the refrigerator for at least 3 hours or up to overnight.
- When the ganache is set, pull the prepared cookie bars out with the parchment paper overhang and transfer to a cutting board. Slice into 24 even sized bars. Store in an airtight container in the refrigerator for up to 5 days. Enjoy!
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