| Portions |
|---|
| Makes 16 bars |
Ingredients
Pretzel Crust:
- 2 cups finely crushed pretzels
- 3 tbsp granulated sugar
- ½ cup unsalted butter, melted
Peanut Butter Layer:
- 1 cup smooth peanut butter
- 9 oz (250g) cream cheese, softened
- 1½ cups icing sugar, sifted
- 1 tsp vanilla extract
- ¼ tsp kosher salt
Chocolate Topping:
- 1½ cups semi-sweet chocolate chips
- 2 tbsp coconut oil
- Flaky salt, for finishing
- Store-bought caramel sauce, for drizzling
Directions
- Line a 9×13-inch baking pan with parchment paper. Mix the crushed pretzels, sugar, and melted butter together, then press the mixture firmly and evenly into the bottom of the pan, a flat-bottomed measuring cup makes this easy. Pop the pan in the freezer while you make the filling.
- Beat the cream cheese until smooth, then add the peanut butter, icing sugar, vanilla, and salt and beat until silky and combined. Spread the filling evenly over the chilled crust and return the pan to the freezer for 15 minutes.
- Melt the chocolate chips with the oil in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth. Pour over the peanut butter layer, spread to the edges, and scatter generously with flaky salt. Freeze for 1 hour or until the chocolate is set, then lift out using the parchment, slice into 16 bars, and drizzle with caramel sauce to serve.
- Enjoy!