Peanut Butter Pretzel Bars

Equipment

• 9"x9" Tin
• Parchment Paper
• Sandwich/freezer bag and rolling pin / something for crushing the pretzels, or a food processor
• Large Bowl
• Spoon or Spatula
• Microwaveable Bowl / Jug
• Cake Skewer / Butter Knife

Ingredients

• For the Peanut Butter Layer
• 250g Pretzels
• 175g Unsalted Butter
• 250g Smooth Peanut Butter
• 250g Icing Sugar
• For the Topping and Decoration
• 200g Chocolate (I used 150g dark and 50g milk)
• 30g Smooth Peanut Butter
• 16 Pretzels (for decoration - optional!)

Method

• For the Peanut Butter Pretzel Layer

1. Grease and line a 9"x9 baking tin.
2. Crush the pretzels in a sandwich/freezer bag using a rolling pin, or use a food processor if you have one! Once the pretzels have formed a fine crumb add them to a large bowl along with the icing sugar and stir to disperse the ingredients. Set aside.
3. Microwave the butter and peanut butter in 10 second bursts in a microwave safe bowl/jug until smooth and fully melted. Once melted, pour in to the large bowl along with the pretzels and icing sugar, and stir until fully combined and no large pockets of butter remain.
4. Press and smooth out the peanut butter pretzel mixture in to lined baking tin. Chill in the fridge for 30 minutes.

• For Topping and Decoration

1. Microwave your chocolate in 10-20 second bursts in a microwave proof bowl/jug until smooth. Stir in 30g of peanut butter and then pour on top of the peanut butter layer. Smooth out to form an even surface (giving the tin a little shake on a flat surface helps!).
2. Decorate with the pretzels (I spaced them out neatly so each portion gets one pretzel!), gently pressing them down in to the chocolate help them stick.
3. Chill in the fridge until fully set (this should take 1-2 hours) and then cut in to pieces. Enjoy!

Notes

• - Store your Peanut Butter Pretzel Bars in the fridge where they will last for 2+ weeks.
• - More or less chocolate can be added to the topping depending on your desired thickness.