Salty Sweet Bars

Salty Sweet Bars | Butter Baking

Hey you guys.

These bars. These bars. Are sooooooo good.

Salty Sweet Bars | Butter Baking

My blog went down today (I’m really sorry!) due to some issues with my host.

I got an email this morning full of techy blog-speak that I didn’t understand. Words like ‘script’, ‘auto-posters’, ‘CPU’ and ‘MySQL’ were used. Umm…. sorry, what?

So I freaked out.

Salty Sweet Bars | Butter Baking

My instinct was to sweep the issue right under the carpet and just get on with my day.

But then I realised that if I didn’t deal with it, my blog wasn’t going to go back up all by itself.

Shame, but unfortunately true.

Salty Sweet Bars | Butter Baking

So I dealt with said issue. And the blog is now back up and running (obviously, because you’re reading it). It even has a new Contact page for your convenience.

To apologise for the blog going AWOL, and to calm my own nerves, I’m sharing these ridiculously amazing bars with you today.

Salty Sweet Bars | Butter Baking

I LOVE these. I could eat them for breakfast, lunch and dinner. Not even kidding.

The pretzel crust is crunchy and salty and buttery. The blondie layer is chewy, has caramel undertones and is studded with roasted pecans and big chunks of homemade peanut butter truffle. And then, the whole thing is topped with my favourite chips… Pringles.

Salty Sweet Bars | Butter Baking


The salty. And the sweet. And the pretzels. And Pringles. And the peanut butter. And chocolate. And pecans. And the cookie…

It’s just heaven.

Salty Sweet Bars | Butter Baking

  • For the peanut butter chocolate truffle:
  • 120g milk chocolate, chopped (4 oz)
  • 120g peanut butter (4 oz)
  • For the pretzel base:
  • 1½ cups crumbled pretzels
  • 60g unsalted butter, melted (4 tbsp)
  • 2 tbsp brown sugar, packed
  • 1 tbsp maple syrup
  • For the blondie layer:
  • 110g unsalted butter, melted (1/2 cup)
  • ½ cup brown sugar, packed
  • ⅓ cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup plain flour
  • ⅓ cup roasted pecans
  • Peanut butter truffle (as above)
  • For the topping:
  • 1½ cups crumbled potato chips
  1. To make the peanut butter truffle, microwave the chocolate in a small bowl in 30 second intervals, stirring between each burst.
  2. Once the chocolate is melted, add the peanut butter and mix until well combined.
  3. Line a tray with baking paper and spread the peanut butter chocolate truffle mixture over it in a thin layer. Freeze for half an hour.
  4. Remove the peanut butter chocolate truffle from the freezer. Chop the truffle roughly into ½ inch chunks. Return to freezer until required.
  5. To make the pretzel crust, preheat the oven to 200 C (400 F) and grease and line an 8 x 8 inch metal pan with baking paper.
  6. In a medium bowl, mix together the pretzels, melted butter, brown sugar and maple syrup until the sugar breaks down and everything is combined.
  7. Press the mixture into the base of the prepared pan and bake for 6 - 8 minutes, until set. Set aside to cool.
  8. To make the blondie layer, put the melted butter, both sugars, egg and vanilla in a large bowl. Mix until just combined, then add the flour and mix until it is just incorporated.
  9. Stir in the pecans and peanut butter truffle chunks.
  10. Spread the batter out over the pretzel crust and top with the crumbled potato chips, pressing them in lightly.
  11. Bake for 25 - 35 minutes, until a skewer inserted comes out clean.
  12. Allow to cool before removing from the tin and cutting into squares.
  13. Makes 9 delicious bars.
  14. Happy baking!

Adapted from The Moonlight Baker – love this recipe!!!

13 Thoughts on “Salty Sweet Bars

  1. A Sweet Baker on July 12, 2013 at 11:52 pm said:

    I’m having the same issues with mine and I can’t seem to get anywhere with my host….argh! Hopefully I’ll be up and running again soon! These bars look amazing! :)

  2. This is just… Toooo much !

  3. These look insane!

  4. You sweep and I bury my head (as in ostrich behavior, if you don’t see it, its not there). :) You have my true admiration for hosting your own site AND knowing how to respond, whether you want to or not, during web site disasters! These bars are truly the ultimate in salty sweet. Great for hormonal cravings and life challenges. :) I am glad you solved your technical glitch and baked.

    • I LOVE the ostrich description! Haha! Completely agree that if you can’t see it, it’s not there!
      Don’t admire me yet, I don’t even know how to update my wordpress software, and if I don’t do it soon, the site will go down again (see ostrich behaviour, above, AKA sticking my head in the sand).
      These are the ultimate salty/sweet! You should try them! Thanks for the comment, hope you have a great week 😀

  5. munakenny on July 16, 2013 at 3:42 am said:

    Oh Boy! I’m speechless right now :)

  6. Just saw this post now and I had to comment – these look like they turned out so well for you!! Love the photos (as always). Thrilled and flattered that one of my recipes was a source of inspiration for your site! :]

  7. Love your recipes, I have baked for years and still love the best recipes, keep up the good work and make it easier to print your goodies. Nan

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