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Peanut Butter Pretzel Millionaires Shortbread Bars

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These easy homemade dessert bars feature layers of buttery shortbread, gooey peanut butter caramel, crunchy pretzels, and a thick chocolate topping. The sweet-and-salty combination makes them a crowd-pleaser for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter
  • 1 cup (220g) packed light brown sugar
  • 1/4 cup (60ml) heavy cream
  • 1/2 cup (125g) creamy peanut butter
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 to 1 1/2 cups (50-75g) mini pretzels, roughly crushed
  • 1 1/2 cups (260g) semi-sweet chocolate chips
  • 2 tablespoons (28g) unsalted butter or coconut oil
  • Optional: 2 tablespoons (30g) peanut butter (for swirling into the chocolate)
  • Extra crushed pretzels or flaky sea salt for topping

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
  2. In a large bowl, cream together 1 cup butter and 1/2 cup sugar until light and fluffy (2-3 minutes). Add 2 cups flour and 1/4 teaspoon salt. Mix until a crumbly dough forms. Press dough evenly into the prepared pan.
  3. Bake at 350°F (175°C) for 20-22 minutes, until edges are just golden. Let cool completely.
  4. In a medium saucepan over medium heat, melt 1/2 cup butter and 1 cup brown sugar, stirring constantly. Once melted, add 1/4 cup heavy cream and cook for 2 minutes, until bubbling and smooth. Remove from heat. Stir in 1/2 cup peanut butter, 1/2 teaspoon vanilla, and 1/4 teaspoon salt. Pour over cooled shortbread and spread evenly.
  5. Sprinkle 1 to 1 1/2 cups crushed pretzels evenly over the caramel layer. Lightly press down.
  6. Refrigerate pan for at least 30 minutes to set the caramel.
  7. In a microwave-safe bowl, combine 1 1/2 cups chocolate chips and 2 tablespoons butter or coconut oil. Microwave in 20-second bursts, stirring after each, until melted and smooth. If desired, melt 2 tablespoons peanut butter separately for swirling.
  8. Pour melted chocolate over the chilled caramel and pretzel layer. Spread evenly. Dollop and swirl peanut butter if using. Sprinkle with extra pretzels or flaky sea salt.
  9. Refrigerate for at least 1 hour, or until chocolate is set.
  10. For clean cuts, use a sharp knife warmed under hot water and wiped dry between slices. Serve chilled or at cool room temperature.

Notes

For gluten-free bars, use a 1:1 gluten-free flour blend and gluten-free pretzels. For dairy-free/vegan, substitute plant-based butter, coconut cream, and vegan chocolate chips. Chill between layers for clean cuts. Store bars in an airtight container in the fridge for up to a week or freeze for up to 2 months. For best results, use creamy, no-stir peanut butter in the caramel layer.

Nutrition

Keywords: peanut butter, pretzel, millionaires shortbread, dessert bars, easy dessert, sweet and salty, chocolate, caramel, bake sale, potluck, homemade bars

Find it online: https://tempotaste.com/peanut-butter-pretzel-millionaires-shortbread-bars-easy-homemade-dessert-recipe/