Chocolate Peanut Butter Pretzel Bars

These Chocolate Peanut Butter Pretzel Cheesecake Bars are pure salty-sweet bliss built for anyone who loves a rich treat with a satisfying crunch. The buttery pretzel crust sets up a creamy peanut butter cheesecake filling, and every batch finishes with silky chocolate ganache and a sprinkle of extra crunch. I made these bars for a friend’s birthday picnic, and they disappeared before I could even get seconds—the mix of flavors really is that unbeatable.

The first time I made these, they rocked our family movie night. Even my dad, who is not a cheesecake fan, went back for seconds because that pretzel crust is so addictive.

Ingredients

• Crushed pretzels: Give the bars a salty crunch and can be found in most grocery snack aisles
• Unsalted butter: Binds the crust and provides richness
• Brown sugar: Balances the saltiness and helps the crust stick together
• Cream cheese: Offers the base for a creamy, classic cheesecake filling—choose full fat for best texture
• Granulated sugar: Sweetens the cheesecake without being overpowering
• Creamy peanut butter: Makes the filling nutty and smooth—use a shelf-stable kind for even mixing
• Large eggs: Bind the filling and keep it velvety—make sure they are at room temperature
• Vanilla extract: Adds warmth and brings out the peanut butter flavor—use pure extract for best results
• Sour cream: Gives the cheesecake tang and an extra luxurious texture
• Semi-sweet chocolate chips: Melt smoothly into the ganache and keep things from being too sweet
• Heavy cream: Helps make the chocolate topping glossy and easy to slice
• Optional toppings: Crushed pretzels soft peanut butter drizzle mini chocolate chips or a pinch of sea salt enhance texture and flavor
• Choose ripe and fresh dairy: For creaminess and check expiration dates on all the basics

Step-by-Step Instructions

Prepare the Pretzel Crust:

Crush pretzels in a bag with a rolling pin until coarse but not powdery then blend with melted butter and brown sugar until it resembles damp sand

Press the mixture:

Very firmly into a parchment-lined nine by nine inch baking pan using a measuring cup to make an even layer all over the bottom

Bake this layer:

For ten minutes at three hundred fifty degrees Fahrenheit until it smells toasty and starts to darken set it aside to cool while you make the next part

Mix the Peanut Butter Cheesecake Layer:

Use an electric mixer to beat softened cream cheese until it is very smooth with no lumps left at all

Add sugar and peanut butter:

Then beat until the mixture is combined evenly scraping around the bowl as you go so no clumps remain

Beat eggs in one by one:

Mixing after each addition before folding in the vanilla extract and sour cream until the filling looks completely creamy

Pour this cheesecake batter:

Over your cooled crust smoothing the top with a spatula so it reaches the corners

Bake the Cheesecake Bars:

Bake the layered bars at three hundred fifty degrees Fahrenheit for about twenty five to thirty minutes until the edges look set but the center still has a slight wobble

Set the pan on a wire rack:

To cool fully then move to the fridge and chill for at least four hours so the filling firms up and slices neatly

Add the Chocolate Ganache Topping:

Heat heavy cream on the stove just until it is steaming but not boiling then pour it straight over the bowl of chocolate chips

Let it rest:

For two minutes so the chocolate softens fully then stir gently until the mixture is super glossy and completely smooth

Pour ganache over the chilled cheesecake:

Spreading evenly with a spatula and add crushed pretzels a peanut butter swirl or sea salt if you like

Refrigerate:

For another half hour until the topping is set and holds its shape

Slice and Serve:

Grasp the edges of the parchment to lift the bars from the pan onto a big cutting board

Use a long sharp knife:

Cleaning the blade between slices to cut even squares or rectangles

Serve cold:

For the perfect contrast of creamy chilled cheesecake and crisp chocolate topping

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My favorite part is the ganache—sometimes I sneak little chocolate chips into the warm topping for extra texture or let the kids do a peanut butter swirl on top. One Sunday my niece helped crush pretzels and covered her chin in chocolate while “taste testing” which has become a family baking memory we revisit often.

Storage Tips

Let the bars fully chill and set before moving them from the pan for clean slicing

Store leftovers stacked in a container using parchment between layers to prevent sticking

Wrap individual bars tightly and freeze for up to two months for last minute dessert cravings just let them thaw in the fridge overnight

Ingredient Substitutions

Swap the pretzels for graham crackers or vanilla cookies for a milder crust

Change the peanut butter to almond butter or seed butter if you have allergies just choose a no stir variety

Lactose free cream cheese and sour cream work well if you want to make the bars dairy friendly

Serving Suggestions

Pair with iced coffee or a glass of milk for an afternoon treat

Cut into bite sized cubes and skewer with toothpicks for party trays

Add a scoop of vanilla ice cream and a drizzle of hot peanut butter for a decadent plated dessert

Cultural and Historical Context

Cheesecake has deep roots in European baking but peanut butter brings a classic American flavor twist

Salty snack crusts have become a popular trend for balancing out rich desserts

This recipe is a modern mashup of comfort food flavor profiles with nostalgic snack inspiration

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Common Recipe Questions

→ Can I use natural peanut butter?

Yes, natural peanut butter works well. Just be sure it's well-stirred and not too runny to maintain a creamy texture.

→ What can I substitute for pretzels in the crust?

Graham crackers, digestive biscuits, or crushed cookies can be excellent alternatives for a less salty base.

→ Do I need a mixer to make the filling?

No mixer is required—using a sturdy whisk is also effective for blending the creamy layer smoothly.

→ How do I store these bars for freshness?

Refrigerate in an airtight container for up to 5 days, or freeze individually wrapped bars for up to 2 months.

→ Can I make this gluten-free?

Yes, simply use gluten-free pretzels for the crust and ensure all other ingredients are gluten-free as well.

→ Can I double the batch for a larger crowd?

Absolutely! Double all ingredients and bake in a 9×13-inch pan, adjusting bake time as needed for doneness.