Peanut Butter & Pretzel Bars

Peanut Butter & Pretzel Bars

First of all, I just wanna say thanks for all your awesome comments on my last post, after my rant about writing and pinterest, hahaha! It’s so easy to let negative feedback cancel out all the happiness I get from all the lovely comments in like 0.001 seconds.

Anywho, today, I’ve got a post full to the BRIM with goodness.

PB & Ps from No Bake Makery, by Cristina Suarez Krumsick.

Guys, that’s peanut butter, pretzels and chocolate!? AND its no bake!? AND a giveaway!? whaaaaa??

AND LOOKIT the styled photos are back!

Peanut Butter & Pretzel Bars

(many, many photos..)

Peanut Butter & Pretzel Bars

I was kinda scared to get back into the whole styled set up, seeming as I’ve been used to photographing things this way pretty much once a week, for almost 2 years (“whattttt??” mate I know, it’s almost been two years now. Totally weird.), and then just having this month long break from it. But I think it was good for me to have a break; editing photos in lightroom was actually more enjoyable again, rather than being a mega task and a half.

I just got to chill, edit the photos and watch some Breaking Bad (which is SUCH a good show. WOAH.).

Peanut Butter & Pretzel Bars

What made everything even better was how stress free and ridoncs fast it was to make these. They’re basically like peanut butter cups, but WITH pretzels thrown in.

Peanut Butter & Pretzel Bars

They’re actually even easier to make than peanut butter cups because there’s none of that annoying chocolate coating of multiple paper liners going on; you just put it all into the pan and BAM! Crunchy, salty-sweet candy bars.


Peanut Butter & Pretzel Bars

Cos, seriously, when those hot days (which, sadly, have been pretty rare here recently..) arrive, and you’re all “no ovens. no. no ovens. please. don’t turn that oven on. No seriously. What are you doing, turn the oven off, TURN IT OFF!!” (I’m hoping you know what I mean here, haha), but you want sugar, and that jar of raisins is not the sugar fix you need, I have to say that no-bake desserts are simply going to happen.

Peanut Butter & Pretzel Bars

So when the lovely people over at Grand Central Publishing offered to send me a copy of No Bake Makery, and another copy for a giveaway, I was pretty physched.


The 80 recipes (all of which have a photo, WOOH! I love it when there are photos for each recipe) are divided into categories of Truffles, Clusters & Bark, Fudge & Bars, Mini Pies & Cakes, Cold Cravings & Pudding, Candy & Cookies and Breakfast for Dessert.

Peanut Butter & Pretzel Bars

Some of the recipes which caught my eye are Cinnalmond Bites (there’s oreos and cinnamon cereal in them..come onnnn), maple pecan bites (If you know me well ,you know maple + pecan is my no.1 flavour combo that I will never get over), S’mores bark, Pecamel fudgy bars (pecan caramel and chocolate fudge. WOAH) and Cornflake fudge pie. There are SO many more buuut I’m not going to spoil it for you hahah 😉

You can get up to 5 entries in the giveaway for your own copy of No Bake Makery!

Just answer the question (seen in the Rafflecopter box below) for one entry. For the additional entries, just follow the instructions in the Rafflecopter box below (which I think, if you’re viewing this via e-mail or RSS, you will have to click through to this site to see.)

The giveaway is now over! Thanks everyone that entered, I’ll be announcing and contacting the winner soon! :)

a Rafflecopter giveaway

(The giveaway is open to US residents only)

The giveaway ends on the 6th of June at 12am (London time), when winner will be randomly selected, announced on here in the Rafflecopter box, and contacted via their provided e-mail address shortly afterwards.

Peanut Butter & Pretzel Bars

Peanut Butter & Pretzel Bars

Peanut Butter & Pretzel Bars


– When I can’t be bothered to temper chocolate properly, but I don’t want to get that ugly cacao butter bloom from untempered chocolate I use a cheat method (you get kinda shiny, non-bloom-y smooth chocolate):I chop up the chocolate as finely as I can be bothered, then it into a heat proof bowl. I then pour a small amount of boiling water into another, slightly larger bowl, let it cool a bit, then put the smaller bowl of chocolate into the larger bowl. Let it sit for a bit, and stir it around gently until it has all melted. If you find that the water has cooled too much in order to melt the chocolate fully, just pour out the cold water and replace with more boiling water.

– In the book, these are known as PB & Ps, I’ve just called them Peanut Butter and Pretzel bars for the sake of ease of recognition in my recipe index, and SEO (which is totally boring blogger stuff that would make you roll your eyes.. :/ )

Peanut Butter and Pretzel Bars (known as PB & Ps in the book)

Yield: 20 bars

3 cups salted mini pretzels
1 cup salted creamy peanut butter
2 tbsp unsalted butter, softened
1/4 cup packed, light brown sugar
10 tbsp (1/2 cup + 2 tbsp) powdered sugar
1 1/2 cups chopped milk chocolate

Line an 8 x 8" baking pan with foil, coat with non stick spray. Set aside.

Roughly crush 2 cups of the mini pretzels, either by pulsing in a food processor, or buy putting them into a sandwich bag and crushing them with a rolling pin.

Combine the peanut butter, butter and sugars in a small bowl, then stir in the crushed pretzels. Press this mixture evenly into the lined pan, and chill for 20 minutes.

Meanwhile, temper the milk chocolate (see notes) and pour over the chilled peanut butter mixture, using a rubber spatula to spread it evenly and smooth it out.

Tap the pan against a hard surface to even out the chocolate a bit more.

Place 20 mini pretzels evenly in a grid pattern on top of the chocolate (they'll be your guide for cutting the bars). Leave at room temperature until the chocolate has set.

Lift the foil out of the pan with the bars, peel the foil off, then using a sharp knife, cut into squares.


  1. Catherine says

    Peanut butter and chocolate (of course), and peanut butter with salted caramel. Cheers for American excess! Yum.

  2. Shannon says

    I made these today and followed your recipe EXACTLY. The problem that I had is that the pb layer did not harden like you show in your pictures. It stayed quite soft. The flavors were great though. Did you crush two cups of pretzels (as your recipe says) or did you use 2 cups of crushed pretzels?

  3. Bethany says

    I’m sorry to report that I made these a few days ago and while the flavor was good, mine also did not harden very well at all. I had to put them in the fridge to make them not somewhat melty and soft from the peanut butter. Once they were in the fridge I tried taking them back out but once they were at room temperature they became soft again so this was not a good treat for transporting. But they look pretty!

  4. Lauren Windham says

    Hey Izy, I made these as well. While the flavor was good, the bottom never hardened, even after freezing it. And then, since they were frozen, the chocolate on top was way too hard and I had to bite them with my back teeth– not very enjoyable! But keep on keepin’ on, I love your blog/ your instagram page/ etc. You are great at what you do!

  5. Jessica says

    Has anyone tried making these yet? I did today and only used a about 1/4 cup powedered sugar since I thought they would be sweet enough and didn’t need much more. Turned out delicious, however as soon as they hit room temp the bottoms are completely soft. Do not keep shape and really messy. Does the powdered sugar really make that difference or is something else going wrong?

    • says

      Think about it kind of like frosting – if you added half the amount of powdered sugar than usual the frosting would be mainly butter and so would be softer. Add more powdered sugar and the frosting gets firmer and thicker! If you keep them in the fridge they should be absolutely fine with the 1/4 cup of sugar :)


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