Chocolate Fudge Peanut Butter Pretzel Bars

Lines of pretzel bars with some turned sideways to see the bottom layer.

Chocolate Fudge Peanut Butter Pretzel Bars

Chocolate Fudge Peanut Butter Pretzel Bars have layers of a no bake peanut butter pretzel bar, topped with easy chocolate fudge made with sweetened condensed milk and chocolate chips, and then finished off with a pretzel on top. These bars are the perfect sweet & salty combo that is irresistible!

Course Dessert

Cuisine American

Keyword chocolate fudge peanut butter pretzel bars, peanut butter pretzel bars, pretzel bars

Prep Time 15

Cook Time 0

Fridge Time 1

Total Time 1 15

Servings

Calories 334kcal

Author Jessica - Together as Family

Ingredients

2 cups finely crushed pretzels
1 cup graham cracker crumbs
1 cup powdered sugar
1¼ cup creamy peanut butter divided
12 tablespoons salted butter divided
1 can (14 oz) sweetened condensed milk
24 ounces milk chocolate chips
28 whole mini pretzels (for topping)

Instructions

Prepare a 9x13 baking dish by lining with parchment paper, cooking spray, or spread with softened butter. Set aside.
In a large mixing bowl stir together the crushed pretzels, graham cracker crumbs, and powder sugar.
Melt 8 tablespoons of butter in the microwave and add it into the mixing bowl along with 1 cup of the creamy peanut butter.
Stir until well combined and the dry mixture is saturated.
Press the crushed pretzel and butter mixture into the prepared pan.
In a microwave-safe bowl, add the remaining 4 tablespoons of butter and the sweetened condensed milk.
Microwave for about 45 seconds (or longer) until the butter is melted completely and the sweetened condensed milk is very warm.
Immediately stir in the milk chocolate chips and the remaining 1/4 cup of creamy peanut butter. Stir until it's completely combined and smooth.
* Have the peanut butter & chocolate chips measured out and ready to dump right in.
Quickly pour the chocolate fudge over the peanut butter pretzel layer and smooth it out.
* The fudge mixture will set up quickly so make sure that you mix it quickly, but completely, and then immediately pour it over the pretzel layer.
Top the chocolate fudge layer with whole mini pretzels. Cover the pan in plastic wrap or a lid, and refrigerate for 1 hour before slicing and serving.
* These can be refrigerated for longer, up to 8 hours or overnight, if wanted. Eat straight from the fridge or let the bars sit at room temperature for just a few minutes to soften up.
* Use as many, or as little, whole pretzels that you want. Whatever the amount of squares you are going to cut is how many pretzels you will need for the top.

Notes

Chocolate Chips : Some brands sell a larger 23 ounce size bag and that's just fine in this recipe.

Butter : Unsalted butter can be used if that's what you prefer. I like the sweet & salty contrast so I always use salted butter.

12 tablespoons of butter is equal to 3/4 cup OR 1 stick + 1/4 stick of butter

Variation Ideas -

Chocolate : I highly recommend using milk chocolate chips in this recipe but if you really want to, you can use semi-sweet chocolate chips if you prefer.
Pretzels : Use a bag of mini pretzels because you need whole pretzels to top the bars off with. That being said, you can also use whatever pretzels you have like sticks or snaps. Instead of whole pretzels on top, chop some pretzels and sprinkle them over the fudge layer.
Topping : Instead of whole pretzels, or in addition to the pretzels, try melting some peanut butter and drizzle it over the top of the bars. You could also melt peanut butter chips and drizzle that.
Fudge Layer : If you want more peanut butter flavor try using half milk chocolate chips + half peanut butter chips for the fudge layer.

Nutrition