32m$7.71Chocolate Peanut Butter Pretzel Tart Bars
Sweet-salty pretzel tart bars layered with creamy peanut butter and semisweet chocolate. A crisp pretzel crust gives these easy bars a tart-style base without special equipment.
- Energy
- 345 calories per serving
- Protein
- 6.5 g per serving
- Carbs
- 37.3 g per serving
- Fat
- 20.7 g per serving
- Sodium
- 217 mg per serving
Shopping options
granulated sugar
0.25 Cup
Kroger® Pure Cane Granulated Sugar
3%
mini pretzels
4 Cup
Snyder's of Hanover® Mini Pretzels
35%
semisweet chocolate chips
1.5 Cup
Kroger® Semi Sweet Chocolate Baking Chips
75%
unsalted butter
10 Tablespoon
Kroger® Unsalted Butter Sticks
31%
creamy peanut butter
1.25 Cup
Creamy Peanut Butter - Kroger - 16 Oz
71%
powdered sugar
1.5 Cup
Kroger® Confectioners Powdered Sugar
20%
fine salt
0.25 Teaspoon
Kroger® Salt
0%
Cost Summary
· only what you use
per serving · 16 servings
Cook this recipe
- mini pretzels-4 cups
- powdered sugar-1.5 cups
- semisweet chocolate chips-1.5 cups
- creamy peanut butter-1.25 cups
- unsalted butter-10 tbsp
- granulated sugar-0.25 cups
- fine salt-0.25 tsp
Heat oven to 350°F. Line an 8-inch square baking pan with parchment overhang, then crush 3 1/2 cups mini pretzels in a zip-top bag until mostly fine with a few small crunchy pieces.
Stir the crushed pretzels, granulated sugar, and 8 tablespoons melted butter until evenly moistened. Press firmly into the pan to form a compact tart-style crust.
Bake the crust for 10 to 12 minutes until lightly browned and fragrant. Let it cool in the pan for 15 minutes.
Use oven mitts when handling the hot baking pan.
Stir 1 cup creamy peanut butter, powdered sugar, remaining 2 tablespoons melted butter, and fine salt until smooth and thick. Spread the filling evenly over the cooled crust.
Microwave semisweet chocolate chips with the remaining 1/4 cup creamy peanut butter in 20-second bursts, stirring after each burst, until smooth and glossy.
Microwave in short bursts and handle the bowl carefully because it can become hot.
Spread the chocolate topping over the peanut butter layer, then press the remaining 1/2 cup mini pretzels gently into the top.
Chill for at least 1 hour 30 minutes until the chocolate is fully set. Lift from the pan and cut into 16 bars with a warm, dry knife.
Cut the chilled bars on a stable cutting board and keep fingers clear of the knife blade.
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