Chocolate Peanut Butter Pretzel Bars (Print-Friendly Version)

Salty pretzel, creamy peanut butter, and smooth chocolate layers make these crave-worthy bars irresistible.

# What You'll Need:

→ Pretzel Crust

01 - 200 g crushed pretzels
02 - 115 g unsalted butter, melted
03 - 50 g brown sugar, packed

→ Peanut Butter Cheesecake Layer

04 - 450 g cream cheese, softened
05 - 100 g granulated sugar
06 - 130 g creamy peanut butter
07 - 2 large eggs
08 - 5 ml vanilla extract
09 - 60 g sour cream

→ Chocolate Ganache Topping

10 - 175 g semi-sweet chocolate chips
11 - 120 ml heavy cream

→ Optional Toppings

12 - Crushed pretzels
13 - Peanut butter drizzle
14 - Mini chocolate chips
15 - Sea salt flakes

# How to Make It:

01 - Preheat the oven to 175°C. Line a 23×23 cm baking pan with parchment paper, leaving excess overhang for easy removal. In a medium bowl, combine crushed pretzels, melted butter, and brown sugar. Mix until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan, packing firmly with the back of a spoon or measuring cup. Bake for 10 minutes, then remove from oven and set aside to cool.
02 - In a large mixing bowl, beat softened cream cheese until smooth. Add granulated sugar and creamy peanut butter; mix until fully incorporated. Beat in eggs one at a time, scraping the sides of the bowl as needed. Stir in vanilla extract and sour cream until the batter is creamy and homogenous. Pour the cheesecake mixture over the cooled pretzel crust, spreading evenly with a spatula.
03 - Bake at 175°C for 25–30 minutes, or until the center is set but retains a slight jiggle. Remove from oven and allow to cool at room temperature. Transfer to the refrigerator and chill for a minimum of 4 hours or ideally overnight for best texture.
04 - In a small saucepan, gently heat heavy cream over medium heat until just beginning to simmer. Pour hot cream over chocolate chips in a heatproof bowl. Let stand for 2–3 minutes, then stir until the mixture is smooth and glossy. Pour ganache over the chilled cheesecake layer, spreading evenly.
05 - Top with desired garnishes such as crushed pretzels, a drizzle of peanut butter, mini chocolate chips, or sea salt flakes. Return the pan to the refrigerator and chill for 30 minutes until the ganache is set.
06 - Lift the bars from the pan using the parchment paper overhang. Using a sharp knife, cut into squares or rectangles, wiping the blade clean between cuts for neat edges. Serve chilled.

# Additional Tips:

01 - Ensure cream cheese and eggs are at room temperature for a smooth filling without lumps.
02 - Do not overbake; the center should wobble slightly and will firm up upon chilling.
03 - Chilling thoroughly before slicing yields clean, defined layers.
04 - Parchment lining allows for easy removal of bars from the pan.
05 - Customize toppings to suit your preference, including additional chocolate chips or crushed pretzels.

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