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Chocolate Peanut Butter Pretzel Tart Bars
2h 25m$7.52

Chocolate Peanut Butter Pretzel Tart Bars

Sweet-salty pretzel bars with peanut butter and semisweet chocolate. Allow about 2 hours 25 minutes, including crust cooling and at least 90 minutes refrigeration.

  • alcohol-free
  • bars
  • chocolate
  • dessert
  • peanut butter
  • pretzels
  • public
  • sweet-salty
  • tart bars
  • Vegetarian
Bundle it with similar meals
130 min prep15 min cook16 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

semisweet chocolate chips · 1.5 Cup

Kroger® Semi Sweet Chocolate Baking Chips

75%

In recipe$2.99
To buy$3.99
Details
Kroger · 12 oz$3.99 per packageBuy 1Package use: 75%Product matchEstimated at KROGER

creamy peanut butter · 1.25 Cup

Creamy Peanut Butter - Kroger - 16 Oz

71%

In recipe$1.63
To buy$2.29
Details
Kroger · 16 oz$2.29 per packageBuy 1Package use: 71%Product matchEstimated at KROGER

mini pretzels · 4 Cup

Snyder's of Hanover® Mini Pretzels

Sale

35%

In recipe$1.40
To buy$3.99
Details
Snyder's of Hanover · 16 oz$4.79
Sale
$3.99 per packageBuy 1Package use: 35%Product matchEstimated at KROGER

unsalted butter · 10 Tablespoon

Kroger® Unsalted Butter Sticks

Sale

31%

In recipe$0.93
To buy$2.99
Details
Kroger · 4 sticks / 16 oz$3.59
Sale
$2.99 per packageBuy 1Package use: 31%Product matchEstimated at KROGER

powdered sugar · 1.5 Cup

Kroger® Confectioners Powdered Sugar

20%

In recipe$0.45
To buy$2.29
Details
Kroger · 32 oz$2.29 per packageBuy 1Package use: 20%Product matchEstimated at KROGER

granulated sugar · 0.25 Cup

Kroger® Pure Cane Granulated Sugar

3%

In recipe$0.12
To buy$4.49
Details
Kroger · 4 lb$4.49 per packageBuy 1Package use: 3%Product matchEstimated at KROGER

fine salt · 0.25 Teaspoon

Kroger® Salt

0%

In recipe$0.00
To buy$1.00
Details
Kroger · 26 oz$1.00 per packageBuy 1Package use: 0%Product matchEstimated at KROGER

Cost Summary

Availability unavailable
$7.52

· only what you use

$0.47

per serving · 16 servings

You pay at checkout$21.04
36% used in this recipe$13.52 unused

Cook this recipe

  • mini pretzels-4 cups
  • powdered sugar-1 1/2 cups
  • semisweet chocolate chips-1 1/2 cups
  • creamy peanut butter-1 1/4 cups
  • unsalted butter-1/2 cup + 2 tablespoons
  • granulated sugar-1/4 cup
  • fine salt-1/4 teaspoon
1
Heat oven and crush pretzels
Parchment paper
Rolling pin
8-inch square baking pan
Zip-top bag

Heat the oven to 350°F and line an 8-inch square pan with parchment overhang. Measure pretzels before crushing: reserve one-eighth whole for topping, then crush the rest in a zip-top bag until mostly fine.

4 cups pretzel
2
Mix and press the pretzel crust
Measuring cups and spoons
Rubber spatula
Mixing bowls
8-inch square baking pan

Mix crushed pretzels, granulated sugar and four-fifths of the melted butter until evenly moistened. Press firmly into the pan to make a compact crust.

3 1/2 cups pretzel
1/4 cup granulated sugar
1/2 cup butter
3
Bake and cool the crust
8-inch square baking pan

Bake for 10–12 minutes, until lightly browned and fragrant. Cool for at least 15 minutes, until the crust is cool enough not to melt the filling.

Use oven mitts when handling the hot baking pan.

4
Make the peanut butter filling
Measuring cups and spoons
Rubber spatula
Mixing bowls

Stir four-fifths of the peanut butter with powdered sugar, remaining butter and salt until smooth and thick. Spread over the cooled crust.

1 cup peanut butter
1 1/2 cups powdered sugar
2 tablespoons butter
1/4 teaspoon salt
5
Melt the chocolate topping
Microwave-safe bowl
Rubber spatula

Microwave the chocolate chips with the remaining peanut butter in 20-second bursts, stirring after each, until smooth and glossy.

Microwave in short bursts and handle the bowl carefully because it can become hot.

1 1/2 cups chocolate chips
1/4 cup peanut butter
6
Top the bars
Rubber spatula

Spread the chocolate over the filling and press the reserved pretzels gently into the top.

1/2 cup pretzel
7
Chill and cut
Knife
Cutting Board
Parchment paper
8-inch square baking pan

Refrigerate for at least 90 minutes, until the chocolate is fully set. Lift from the pan and cut into bars with a warm, dry knife.

Cut the chilled bars on a stable cutting board and keep fingers clear of the knife blade.

8

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