CHOCOLATE PEANUT BUTTER PRETZEL BARS

Just when I was super excited for leather and fall breezes, Chicago gets slammed with an absurd heat wave. It's currently 89 degrees in my apartment. These babies are no-bake and basically a buckeye mixed with pretzels. And naturally, I'm a sucker for anything in bar form.

We will all ignore that this was taken on an iPhone 5 and that the color correction looks like it was done by a tween who is really into the "Mayfair" filter.

We will all ignore that this was taken on an iPhone 5 and that the color correction looks like it was done by a tween who is really into the "Mayfair" filter.

WHAT YOU NEED:

16 oz. semisweet chocolate or chocolate chips (about 2 2/3 cup)

3 cups pretzels*

4 tablespoons unsalted butter, melted

1 cup creamy peanut butter

1 cup powdered sugar

*I used the miniature ones because that's all I could find in a pinch, but the little sticks would work best.

HOW TO:

  1. Line a 9x13 inch pan with parchment paper, allowing the excess to hang over the sides.
  2. Melt half of the chocolate in the microwave, heating in 30 second bursts, carefully stirring and checking after each. Spread into an even layer in prepared pan.
  3. Press pretzels into chocolate, organizing in rows. 
  4. Stir together peanut butter and melted butter into smooth. Mix in powdered sugar, then spread over pretzel layer.
  5. Melt remaining chocolate using the same method as before, and carefully spread over peanut butter layer.
  6. Chill in refrigerator for at least 30 minutes. Before slicing, allow to reach room temperature for a few minutes to avoid chocolate cracking (learn from my mistakes). Store in refrigerator or freezer.

Recipe via Brown Eyed Baker