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Chocolate Peanut Butter Pretzel Cookie Bars

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: maryjane robbins

Perfect for lovers of sweet and salty, these cookie bars feature a pretzel shortbread crust topped with a thick layer of chocolate-peanut butter filling. A final layer of crushed pretzels adds even more crunch. Try as you might, it's nearly impossible to eat just one.

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directions on our blog

At a glance

one 9 x 13" pan, about 40 servings


Choose your measure:


  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 cup ground pretzels (measure after grinding)
  • 1/3 cup confectioners' sugar
  • 1/2 cup melted butter
  • 1 to 2 tablespoons water, enough to bring the dough together


  • 2 cups semisweet chocolate chips
  • 1 cup peanut butter, smooth preferred
  • 1 cup coarsely chopped pretzels, for topping


  1. Preheat the oven to 350°F. Line a 9" x 13" baking pan with parchment, leaving the ends long to create a sling. This will make removing the bars easier.
  2. To make the crust: Combine the flour, ground pretzels, and sugar, mixing with your fingers to sift and combine. Mix in the melted butter, then enough water to bring everything together, making a soft dough that's easy to press into the pan. Press the dough into the pan, smoothing it out as much as possible.
  3. Bake the crust for 10 to 12 minutes. It won't brown much, but will firm up nicely. Remove it from the oven and cool completely.
  4. To make the filling: In a double boiler or in the microwave, melt the chocolate chips. Add the peanut butter, stirring until well combined and smooth. Pour the filling over the crust.
  5. Spread the filling evenly over the crust, and tap the pan on the counter a few times to remove air bubbles. Sprinkle more crushed pretzels on top for added crunch.
  6. Chill in the freezer for 45 to 60 minutes. Use the parchment to lift the bars out of the pan. Slice into squares or bars. You can serve frozen; just chilled, or at room temperature — these bars are great no matter what!
  7. Yield: one 9 x 13" pan, about 40 servings.