One of the toughest parts of Craig’s dairy allergy is the realm of desserts. Most desserts that you can buy from the store ready to eat or buy and just stick in the oven are not Craig-friendly. We do have a few basic dessert staples that we use (like Ghirardelli Double Chocolate Brownie Mix), but most desserts that I can make Craig-friendly require an entire free day to make from scratch…and I rarely have an entire free day to make something from scratch.
However, chocolate peanut butter pretzel bars are simultaneously one of the easiest and most delicious desserts I have EVER made. They take the unbeatable combination of chocolate and peanut butter, and…dare I say it…step it up a notch. The saltiness of the pretzels cuts through the sweetness of everything else with sharp perfection, and I love the crunch it adds to the otherwise smooth texture. And guess what else! This is a NO BAKE recipe. That’s right! You don’t have to turn on your oven! The bonuses of this recipe just go on and on.
I found this recipe through Pinterest, on a blog called Bakerlady. She adapted her recipe from a blog called The Craving Chronicles. And now here is my adaptation, as simple and delicious as can be, ready for you to make!
- 6 tablespoons unsalted butter or margarine
- 3/4 cups peanut butter
- 1 1/2 cups pretzel crumbs*
- 1/2 cup confectioners’ (powered) sugar
- 3/4 cups semi-sweet chocolate chips
- 2 tablespoons peanut butter
*Now about making those pretzel crumbs…The blog where I first found this recipe said to pulse the pretzels in your food processor until most of them are finely ground, but there are still some pea-sized pieces. However, I don’t own a food processor, so I took a slightly different approach…
It really didn’t take long at all to make my pretzel crumbs. I could have easily crushed them to be more fine as on the website where I originally found this recipe, but I preferred it to be a good mix of finely ground pretzel and little pretzel chunks to add that crunch I love.
Line an 8x8in pan with foil. Spray with cooking spray.
In a medium microwave bowl, melt butter in the microwave (about 30-ish seconds). Mix in the pretzel crumbs, peanut butter, and confectioners’ sugar. It’s going to be very thick, and kind of turn into just one big clump, so just try to make sure the clump is mixed well with all the ingredients.Spread your pretzel mixture evenly into your prepared pan. Refrigerate for at least ten minutes while you throw together your ganache topping.
Combine semi-sweet chocolate chips and peanut butter in the microwave, stirring frequently until the mixture is melted and smooth. Then pour over pretzel mixture, and spread evenly.Refrigerate for at least one hour.