Peanut butter pretzel bars hit that sweet and salty sweet spot in one chewy square. They start with a soft peanut butter blondie, then get loaded with chocolate chunks, peanut butter morsels, and crunchy pretzels. They travel well, which makes them perfect for road trips, lunchboxes, or a quick treat at home.
What Makes These Peanut Butter Pretzel Bars Great
- Soft, chewy peanut butter blondie base
- Studded with chocolate chunks and peanut butter chips
- Salty pretzel crunch in every bite
- One bowl mixing and a single pan
If you love a salty edge with your dessert, these are for you. The pretzels keep the sweetness in check and add a satisfying snap.
Pull the bars when the center is just set; they firm up as they cool and stay nice and chewy.
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Why You’ll Love These Peanut Butter Pretzel Bars
- These sweet and salty peanut butter bars are chewy in the middle with crisp pretzel bits throughout.
- The peanut butter blondie base is rich without being heavy or cakey.
- Every bite has a little chocolate, a little salt, and a lot of peanut butter flavor.
Ingredient Notes
Here is a quick look at the key players, not the whole shopping list. You will find the exact measurements in the recipe card below.
- Smooth peanut butter: gives the bars their flavor and tender, chewy texture.
- Brown sugar: adds moisture and that soft blondie chew.
- Butter: should be softened so it creams smoothly with the peanut butter.
- Pretzels: bring the salty crunch; break them into bite size pieces.
- Chocolate chunks: broken Hershey bars melt into rich pockets of chocolate.
- Peanut butter morsels: double down on the peanut butter flavor.
For equipment, you will want a stand mixer, a mixing bowl, and a 9×9 pan. Grease the pan well so the bars lift out cleanly.
How to Make Peanut Butter Pretzel Bars
These peanut butter pretzel bars come together fast in a stand mixer. Mix the dry ingredients, cream the wet, then fold in all the good stuff by hand.
- Preheat the oven to 350 degrees and grease a 9×9 pan.
- Whisk together the flour, baking soda, baking powder, and salt, then set it aside.
- Beat the butter, peanut butter, brown sugar, and vanilla until light and fluffy, then add the eggs one at a time.
- Fold in the pretzels, peanut butter morsels, and chocolate chunks by hand.
- Spread the batter in the pan and bake for 30 to 35 minutes, until a toothpick comes out clean.
This recipe makes 8 bars in a 9×9 pan, and you can double it in a 9×13 pan for a crowd. Let the bars cool fully before slicing so they hold their shape.
Storage Options
These bars keep well, which makes them great for sharing or stashing. Store them with a piece of parchment between layers so they do not stick.
- Keep at room temperature in an airtight container for up to 4 days.
- Refrigerate for up to 1 week if you prefer a firmer bar.
- Freeze wrapped tightly for up to 3 months, then thaw at room temperature.
Variations & Substitutions
These peanut butter and pretzel bars take well to swaps. Use what you have in the pantry.
- Swap the Hershey bars for chocolate chips or chopped dark chocolate.
- Use crunchy peanut butter for even more texture.
- Try butterscotch chips in place of the peanut butter morsels.
- Add a flaky salt sprinkle on top before baking for extra salty contrast.
What to Serve with Peanut Butter Pretzel Bars
These peanut butter pretzel bars are a treat on their own, but a few pairings make them feel special. Here are some easy ideas.
- A cold glass of milk, which is the classic match for anything peanut butter.
- A scoop of vanilla ice cream for a quick dessert.
- More snacky bars like these sweet popcorn bars for a dessert spread.
- A slab of caramel apple pie bars when you want a fruity option too.
Got questions before you start baking? Here are the ones that come up most often.
Frequently Asked Questions
How do I keep peanut butter pretzel bars chewy?
Do not overbake them. Pull the pan when the center is just set, since they continue to firm up as they cool.
Can I use natural peanut butter?
A no stir natural peanut butter works best. Very oily natural styles can make the batter loose and greasy.
Why are my pretzels soft?
Pretzels soften over time as they absorb moisture. Stir them in last and enjoy the bars within a few days for the best crunch.
Can I make these in a bigger pan?
Yes. Double the recipe and bake in a 9×13 pan, adding a few extra minutes to the bake time.
Whether you are packing them for a trip or just craving something sweet and salty, these bars deliver every time. Bake a batch and watch them disappear.
Peanut Butter Pretzel Bars
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Ingredients
- 2 cups flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 10 Tbsp butter softened
- 1 cup smooth peanut butter
- 1¾ cup brown sugar
- 1 tsp vanilla
- 3 eggs
- 2 cups pretzels
- ½ cup peanut butter morsels
- 4 Hershey Bars broken into chunks (1.55 oz each bar)
Instructions
- Preheat oven to 350º. Grease a 9×9 pan.
- In a mixing bowl, combine flour, baking soda, baking powder and salt. Mix well. Set aside.
- In a stand mixer, beat together butter, peanut butter, brown sugar and vanilla. Beat on medium-high speed until light and fluffy. Add each egg one at a time and beat until incorporated.
- Fold the pretzels, peanut butter morsels and chocolate chunks into the batter by hand.
- Pour batter out into greased baker. Bake at 350º for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Melanie,
I am not meaning this in a critical way. I am hoping it is more helpful than anything. I love your Melanie in the Middle and A Beautiful Bite. I like the recipes, the print out for the recipes also. The heading is pretty, very pretty. But, the heading for Melanie in the Middle was catchier. Not the title but the picture looked more real. The heading on a Beautiful Bite is a photograph. It just needs to look more real life. I really think a photograph of some of your cooking or something would be more appealing. I hope you understand what I am trying to say. You said, “something was missing.” It is but I think it is more the real you to make the website look real like when you demonstrate your cooking. Just my opinion. Do as you please. I like it anyway.
Good morning Melanie. As usual, I am sipping coffee and checking out your blogs. Your Peanut Butter Pretzel Bars look and sound marvelous. I love how the ‘Hersheys’ survived the baking process and still is legible in the final product. I’m sure these were very tasty and I will try this myself. I love the salty and sweet combo too much!
I’m wondering how you had any batter left to put in the pan! It looked yummy even before you baked it!! And I think it would make a great mix for a unique cookie batter ice cream. Bet they are as good on the beach as they are on a train.
When do you add the dry ingredients? Before or after folding in the pretzels, peanut butter and chocolate?
Melanie, I made these yesterday and they are delicious but 2 things. One is Sherri F.’s question. I added the dry ingredients after I had the wet mixture together, before the pretzels, p butter chips and chocolate. Also, your recipe said 9×9 pan. I always follow the directions to a T the first time, next time I will do a 9×13 (which if I had been looking at your pictures, I think you used).
Regardless, they were delicious and Laurie has a point…..I left some in the bowl to eat beforehand.
Thanks for all your recipes.