Peanut Butter Pretzel Bars

I feel like a bit of a one-trick pony these days.

I mean, are you sick of cookie bars yet?

 

Hahahahahahahahahahahaha.

What was I thinking?  You guys are my peeps.

No way are you sick of cookie bars.

They’re totally delicious, totally easy and completely versatile.

 

Like, would a cake let you put chocolate chip cookies and pretzel nuggets in it?

Hmmm, don’t answer that.  Idea logged.

 

Anyway, cookie bars are pretty chill.

Ooh, yuck.  I can’t believe I just said that.

What I MEAN is, they are all easy-breezy-I-don’t-care-what-you-add-to-me-because-I-will-work-and-be-delicious-no-matter-what.

Phew.

 

So yeah.  I make a lot of bar desserts.

They make me happy.

And since you ARE my peeps, I’m thinking they make you happy too.

 

Peanut Butter Pretzel Bars…

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So I started with a log of cookie dough.

Log.  Snort.

PhotobucketAnd I pressed it in a pan.

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Annnd I baked the bajeezus out of it.

OK, not really.  I barely baked it.

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Then I put a bunch of marshmallows all over it.

If you don’t follow me on instagram look at THIS box of marshmallows I got from Jet-Puffed.

I decided I had better start using them!

PhotobucketThen I baked that up for a quick minute…just until the marshmallows puff up a little.

Then immediately press your peanut butter filled pretzel nuggets into the gooey-ness. I used THESE pretzel nuggets.

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If you want to make it pretty melt some peanut butter chips with a bit of shortening….

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And go ahead and drizzle that shizzle…

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For real now.

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Print

Peanut Butter Pretzel Bars


Description:

makes 30 bars


Ingredients:

  • 1 (16.5 oz) roll chocolate chip cookie dough
  • 3 cups mini marshmallows
  • 2 cups Peanut Butter filled Pretzel Nuggets
  • 1/2 cup peanut butter chips
  • 1 tsp vegetable shortening

Instructions:

  1. Preheat oven to 350°
  2. Spray a 9×13 pan with non-stick spray
  3. Press your chocolate chip cookie dough into the prepared pan.
  4. Bake for 10-12 minutes until edges are golden.
  5. Sprinkle marshmallows evenly on top of crust and bake for 1-2 more minutes until marshmallows puff up but don’t brown.
  6. Remove from oven and immediately press your pretzel nuggets into the warm marshmallow.
  7. Let cool and cut into squares.

Notes:

Store in an airtight container for up to 2 days.
You can cut these with a sharp spatula or a wet knife to prevent from the marshmallow sticking.

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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76 Responses
  1. jennifer

    Looks delish but i have to tweak the pb! Do you think regular pretzel nuggets would work, or should i break some pretzel sticks instead? This definitely will satisfy the salty sweet cravings!

  2. Your food photography is stunning. So crisp and sharp. May I ask what camera and lens you use? I strive for my pics to look like yours. I’m havin fun going through your blog and my son can’t wait for me to make these bars. Thank u Kelly

  3. “easy-breezy-I-don’t-care-what-you-add-to-me-because-I-will-work-and-be-delicious-no-matter-what” <— that is so true! Bars are easier than cookies; one pan vs. 24-36 individual things and dont even get me started on muffins/cupcakes and then piping them all. Bar cookies rule!

    And so does choc, pb, pretzels and marshmallows!

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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