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No-Bake Peanut Butter Pretzel Dessert Bars - Sweet, Salty, and Simple

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Pretzels (about 4 cups, roughly crushed) – Twists or sticks both work.
  • Unsalted butter (10 tablespoons total) – 6 for the base, 4 for the filling.
  • Brown sugar (1/3 cup) – Adds depth to the pretzel crust.
  • Peanut butter (1 1/4 cups, creamy) – For the filling; use shelf-stable creamy peanut butter.
  • Powdered sugar (1 3/4 cups) – Sweetens and firms the filling without graininess.
  • Vanilla extract (1 teaspoon) – Rounds out the flavor.
  • Semisweet or dark chocolate chips (1 1/2 cups) – For the topping.
  • Coconut oil or neutral oil (1 tablespoon) – Makes the chocolate glossy and easier to slice.
  • Flaky sea salt (optional) – For garnish and extra crunch.
  • Equipment: 9x13-inch pan, parchment paper, mixing bowls, spatula, microwave-safe bowl or small saucepan.

Method
 

  1. Prep the pan. Line a 9x13-inch baking pan with parchment, leaving overhang for easy lifting. This keeps the bars from sticking and makes cleaner slices.
  2. Crush the pretzels. Place pretzels in a zip-top bag and crush with a rolling pin. Aim for a mix of fine crumbs and small pieces for good texture.
  3. Make the crust. Melt 6 tablespoons butter. In a bowl, mix crushed pretzels, melted butter, and brown sugar until it resembles wet sand. Press firmly into the lined pan to form an even layer.
  4. Chill the crust. Pop the pan into the fridge for 10–15 minutes to help the crust set while you make the filling.
  5. Mix the peanut butter filling. In a clean bowl, melt the remaining 4 tablespoons butter. Stir in peanut butter, powdered sugar, and vanilla until smooth. It should be thick but spreadable.
  6. Spread the filling. Spoon the peanut butter mixture over the chilled crust. Use an offset spatula or the back of a spoon to smooth into an even layer.
  7. Make the chocolate topping. In a microwave-safe bowl, heat chocolate chips and oil in 20–30 second bursts, stirring between each, until smooth and glossy. You can also melt gently on the stovetop.
  8. Top and finish. Pour the melted chocolate over the peanut butter layer and smooth it out. Tap the pan gently to release air bubbles. Sprinkle flaky sea salt if using.
  9. Chill to set. Refrigerate for at least 1 hour, or until the chocolate is firm to the touch. For clean cuts, chill 2–3 hours.
  10. Slice and serve. Lift the slab out using the parchment. Use a warm, sharp knife to cut into bars. Wipe the blade between cuts for neat edges.