Chocolaty Pretzel-and-Peanut Cookie Bars

Chocolaty Pretzel-and-Peanut Cookie Bars

Made  times

"I saw this in Martha Stewart Living January/February 2014 and thought it looked amazing. Can't wait to try it!"
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2 h 15 m 20 servings yields 9x13 inch pan
Serving size has been adjusted!

Original recipe yields 20 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F.
  2. Butter a 9x13 inch baking pan and line with parchment paper, leaving a 1-inch overhang on long sides
  3. Butter parchment paper.
  4. Place 4-1/2 cups pretzels in a food processor and pulse until texture resembles coarse cornmeal
  5. Transfer (pretzels) to a bowl and stir in sugar and butter until well combined.
  6. Transfer to pan, spreading evenly, and pack down flat with the bottom of a measuring cup.
  7. Drizzle condensed milk evenly over crust.
  8. Sprinkle evenly with peanuts, chocolate, and remaining 1 cup pretzels, gently pressing them into milk.
  9. Bake until chocolate melts and condensed milk bubbles and becomes golden, 20 to 22 minutes.
  10. Cool completely in pan on a wire rack
  11. Refrigerate until chocolate is set, about 30 minutes.
  12. Run a paring knife between bars and short sides of pan.
  13. Using parchment overhangs, transfer to a cutting board.
  14. Cut into 20 squares