The holidays are the perfect time to indulge in these ooey-gooey, salty-sweet peanut butter bars. A lot of people comment that the pretzels in the filling are a pleasant surprise. Just make sure to cut cookie bars small—they're super rich. —Megan Behr, Marion, Iowa
Ingredients
- 1-1/2 cups all-purpose flour
- 2/3 cup confectioners' sugar
- 1/3 cup baking cocoa
- 1/4 teaspoon salt
- 1 cup butter, melted
- caramel layer:
- 1 package (13 ounces) caramels
- 3 tablespoons heavy whipping cream
- 1-1/2 cups lightly crushed pretzels
- peanut butter layer:
- 1 cup creamy peanut butter
- 1/4 cup butter, softened
- 1/2 cup confectioners' sugar
- chocolate layer:
- 2 cups semisweet chocolate chips
- 3 tablespoons shortening
Directions
- Preheat oven to 350°. Whisk flour, sugar, cocoa and salt; stir in butter. Press onto bottom of a greased 13x9-in. baking pan. Bake until set, 10-15 minutes. Cool completely.
- Microwave caramels and cream, covered, on high in a microwave-safe bowl, stirring occasionally, until melted, 3-5 minutes. Spread over crust; cover with pretzels. Refrigerate until set.
- Meanwhile, combine peanut butter and butter; beat in confectioners' sugar until smooth. Spread over pretzels. Return to refrigerator.
- In the microwave, melt chocolate chips and shortening in a microwave-safe bowl; stir until smooth. Spread over peanut butter layer. Refrigerate 15 minutes before cutting into bars.
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