Peanut Butter Pretzel Tagalong Bars

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I made these bars such a long time ago and completely forgot to post them!

That’s not to say they weren’t delicious, just that some other peanut butter goodies got in the way (remember these swirled healthy brownies? Or these peanut butter bites? Yeah, those).

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My version of ‘tagalong’ peanut butter bars combines so many of my favourite things.

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Firstly, there’s a buttery shortbread base. Yum.

With pretzels studded through it. Even more yum.

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Then there’s the peanut butter truffle filling, that’s just like the inside of a peanut butter cup.

There’s chocolate, of course, because it is amazing and goes so well with anything peanut butter (and I’ve swirled it in rather than spread it over the top, too, so you get lovely big bites of chocolate).

Peanut Butter Pretzel tagalong Bars | Butter Baking

And these bars are totally rocking that whole salty/sweet thing, which is just so awesome in your mouth.

Enjoy. X

PEANUT BUTTER PRETZEL TAGALONG BARS
 
Ingredients
  • FOR THE SHORTBREAD BASE:
  • 220g unsalted butter, softened (1 cup)
  • ¾ cup caster (superfine) sugar
  • 1 tsp vanilla extract
  • 2 egg yolks
  • 2 cups plain flour
  • 1½ cups pretzels, roughly crushed
  • FOR THE TOPPING:
  • 190g milk chocolate (1 cup)
  • 2 cups peanut butter
  • 60g unsalted butter, softened (4 tbsp)
  • 1 cup icing (powdered) sugar, sifted
  • Sea salt for sprinkling
Method
  1. To make the shortbread base, preheat the oven to 180 C (350 F) and line a 9 x 13 inch pan with baking paper.
  2. Using a stand mixer fitted with paddle attachment, beat the butter, sugar and vanilla until combined.
  3. Add the egg yolks, beating until incorporated.
  4. Turn the mixer onto a low speed and add the flour, mixing until just combined.
  5. Press the shortbread mixture evenly into the prepared pan. Top with the crushed pretzels, pressing them into the base.
  6. Bake for 20 minutes, until golden. Set aside to cool.
  7. Meanwhile, make the topping.
  8. Melt the chocolate over a double boiler or in the microwave (in 30 second bursts) until smooth and set aside.
  9. Cream the peanut butter, butter and icing sugar in a stand mixer until lightly and fluffy.
  10. Spread it over the shortbread base in a smooth, even layer.
  11. Randomly drop tablespoons of melted chocolate over the peanut butter layer and swirl around with a knife to "marble" it in.
  12. Sprinkle with sea salt (optional).
  13. Refrigerate until the filling is set before cutting into squares.
  14. Makes 25 tagalongs.
  15. Happy baking!

Adapted from the Seaside Baker.

Leave me a comment:

  1. These are bound to be a new favorite at my house! Of course, the peanut butter chocolate combo caught my eye! Usually, I’m not a fan of sweet and salty but with peanut butter adding pretzels and chocolate seems perfect. The added pretzel crunch is a bonus. Thanks, Natasha!

  2. Hi, can I replace the pretzels with something else or leave it out? Would love to make these, but sm missing the pretzels.

  3. Have made these, the chocolate caramel bars (sooo easy!) and Nutella cheesecake since Valentine’s Day (I’ve been in a baking mood lately. Actually, more like the last 3 months, trying out different recipes), and loving them all! Thanks for these great ideas!!

  4. OOOOH WOW!! I CAN HARDLY WAIT UNTIL I MAKE THESE YUMMY SCRUMCIOUS BARS ESPECIALLY WITH THE COMBINATION OF PRETZELS.CHOCOLATE AND CARAMEL UMMM SOUNDS SOOO “DDEEEEELISSSOUS!!!! THANK YOU Natasha sure glad I found you on my computer!!!