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Peanut Butter Pretzel Candy Bars

A pretzel shortbread layered with peanut butter cream, fully dipped in milk chocolate.
Print Recipe Pin Recipe
Cook Time 2 hours
Resting Time 6 hours
Course Dessert
Servings 0

Ingredients
  

Pretzel Shortbread

  • 280 grams Pretzel Dust Weigh pretzel dust AFTER grinding pretzels
  • 68 grams Flour
  • 100 grams White Sugar
  • 50 grams Brown Sugar
  • 2 grams Salt
  • 226 grams butter cold and cut in cubes

Peanut Butter Cream

  • 360 grams creamy peanut butter
  • 57 grams butter, unsalted
  • 2 grams salt
  • 360 grams powdered sugar

Chocolate for Dipping

  • 2 lbs milk chocolate

Instructions
 

Pretzel Shortbread

  • Preheat oven to 350F.
  • Line a 9 X 13" pan with parchment paper, leaving 3" of overhang on each side so you can easily lift the finished product out of the pan.
  • Grind pretzels into a very fine flour.
  • In the bowl of stand mixer, combine all ingredients for pretzel shortbread except for butter. Stir to combine.
  • Add butter and mix on medium low until mixture combines and becomes like wet sand.
  • Press the mixture very firmly and evenly into the bottom of parchment lined baking sheet.
  • Bake shortbread in 350F oven for 20 minutes, until golden brown. Let cool completely before making the peanut butter cream.

Peanut Butter Cream

  • Prepare a 9X13" sheet pan with parchment paper.
  • Sift powdered sugar, set aside.
  • Combine peanut butter, butter, and salt in a mixing bowl. Heat until fluid.
  • Add powdered sugar, mix until uniform.
  • Press evenly into parchment lined sheet. Refrigerate until firm.

Assembling Bars

  • Have shortbread layer and peanut butter layer ready in working space.
  • Melt 200 grams of chocolate and spread a thin layer overtop of cooled shortbread.
  • Place peanut butter layer on top of melted chocolate so the shortbread and peanut butter line up.
  • Allow to cool until chocolate between layers is completely set.

Cutting, Bottoming, and Dipping

  • Cut bars into desired size.
  • Melt chocolate (temper if necessary). Brush bottom of bar bottoming off before dipping in chocolate. Bottom the bar by dipping picking it up with your forefinger and thumb and dipping it halfway in the chocolate. Lightly scrap along a spatula to remove excess chocolate. Place on parchment paper.
  • After all bars are bottomed, run a knife along the sides of the bars to clean up lines.
  • Melt chocolate (temper if necessary). Fully dip bars in chocolate using a dipping fork. Place on parchment paper until chocolate is set.
Keyword candy bar, no candy thermometer, peanut butter, pretzels, shortbread
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