salty pretzel chocolate peanut butter cup bars
We love pretzels in this household. A bag easily vanishes after one night. I had to inform J that 2-3 cups of pretzels was on reserve for these bars but the rest of the bag was open to him. He patiently waited for this recipe’s development before launching straight into the salty reservoir. What a champ. Once that bag crumbled hollowly in the trash, he came for these bars next. He requests them most of all my baked goods this season when I inquire after what he wants for dessert. Simple, 5 ingredients, reminiscent of a candy bar with no weird components. So much yes.
As a kid, one of our favorite Beanie Baby sellers also doubled as a confectionary, and every time we perused for a new stuffed friend I begged my mom for a chocolate peanut butter shell. These resembled a Reese’s in flavor except with an aptly Floridian beach-themed shape. I miss those shells. This, though, is something of a grown up version, enough to quell the nostalgia while modernizing a dessert many of us adore.
Willpower galore, it took, to wipe my fingers on napkins rather than lick gobs of peanut butter and dark chocolate straight off.
I enjoy recipes that involve a good deal of chilling time since I can go about whatever life demands and return to the process when appropriate. These bars take three turns in the fridge/freezer, two for a shorter length and the third for longer, so you can divvy up your day’s tasks depending on how much time you need to complete them. For example, I did laundry and ran to Target during the shorter periods, and rode my bike during the longer. Too, prevents me from getting overeager and ruining the project with my debilitating impatience.
Though you can melt chocolate sans coconut oil, it helps to ensure the smoothest texture and quickens hardening time once everything is dunked. On the flipside, coconut oil is very sensitive to temperature changes, so once the bars are removed from their chilling vessels it’s important to be prepped and ready so the bars don’t soften too fast. If this happens, really it’s no problem – just pop them back in the fridge for a few minutes to show the coconut oil who’s boss.
Secondly, I’d veer from using stir peanut butter in this recipe. This variety, though delicious and my preference in everyday eating, does not respond to chilling as well and is harder to melt, therefore harder to spread over the crust. I bought Jif Natural, which is a less processed brand but still remains malleable like a standard peanut butter.
And last, before I shut my peanut butter cup bar hole, these are easily vegan if you opt for a dairy free dark chocolate brand!
Love peanut butter cups as much as I? Leave a comment if you try this recipe and give me a hello on Instagram if you wander through!
12 Days of Christmas:
Day 1: Holiday Cookie Box
Day 2: Butterscotch Snickerdoodles
Day 3: Graham Cracker Gingerbread Crumb Bars
Day 4: Giant Turtle Cookies
Ingredients
- 3 cups salted pretzels, crushed into fine grain
- 6 tbsp + 1 tsp coconut oil, divided
- 1/4 cup pure maple syrup
- 1 cup peanut butter
- 12-14 ounces dark chocolate chips
Instructions
- Prepare a 9 x 9 inch baking pan with parchment paper. In a food processor, combine pretzels, 6 tbsp coconut oil, and maple syrup until a cohesive but not doughy mixture forms. The blend should adhere reasonable well when pinched between your fingers, but it can still be slightly crumbly. Dump crust ingredients into the pan and press evenly from edge to edge. Set in the fridge for 10 minutes to harden the coconut oil and firm the crust.
- In a microwave safe bowl, heat peanut butter in 20 second increments until melted, stirring each time. Cool for 5 minutes. Remove crust from fridge and spread peanut butter evenly overtop. Place tray into the freezer for about 20 minutes to set.
- When that time has elapsed, remove parchment from pan. With a sharp kitchen knife, slice into 16 bars and spread onto a baking sheet. Freeze an additional 2 hours at least, or overnight, to harden completely.
- At the end of the freezing time, prepare the chocolate. Mix chips with 1 tsp coconut oil and microwave in 30 second increments until melted. Cool for 5 minutes. Remove bars from freezer and, working as quickly as possible, coat thoroughly with chocolate. Set back onto baking sheet and repeat until all bars are coated. If you need more chocolate, melt some more! Place bars on the baking sheet in fridge for 10-15 minutes to set the chocolate. To store, keep bars in an airtight container in the fridge for up to a week.
