Saturday, November 23, 2013

No Bake Chocolate Pretzel Peanut Butter Squares / Trisha Yearwood

I had to come back and talk about this recipe. I have made it several times. It's also the #1 viewed recipe on my blog. Over 9100  views. Here's my update on the recipe. 

I crushed the Pretzels in a Zip Lock Bag with a Rolling Pin. When I did them in a Food Processor some of it ended up powdered and there were pieces that were too large. I was able to control the texture better in a bag.

Also, I do not recommend using Crunchy Peanut butter or "Natural" Peanut Butter. In both cases the bottom layer did not stay together well. They are perfect with Creamy Peanut Butter. The texture was good, they were easy to cut and overall, perfect.

Now, I have to add that they are terribly addicting. We will make sure we have plenty of them around for the rest of the Holiday Season.

Watch how to make this recipe.

This could be my new favorite , easy Chocolatey, Pretzely, Peanutbuttery, Yummy Cookie, Square, Bars!
Trisha Yearwood says they are her new favorite treat!
I'm simply re posting the recipe from her Blog.
I watched her cooking show this morning and this is what I chose to post on my Blog!
I made these for Thanksgiving and they were a hit. I'll be making them often!

1 1/2 Sticks (12 TBS) Butter, melted
2 C Pretzel Rods, crushed into Crumbs
1 1/2 C Confectioner's Sugar
1 1/4 C Smooth Peanut Butter, Divided.  Chunky Peanut Butter does not work well and don't use a Natural or Organic that has "Oil", the Bars won't hold together well.
1 1/2 C milk chocolate chips

In a Medium Bowl, add the Melted Butter, Pretzel Crumbs,Confectioner's Sugar and 1C of the Peanut Butter and stir together until well combined.

Press the Mixture evenly into the bottom of an un greased 9" X 13" Baking Dish.

Combine the Chocolate Chips and the remaining 1/4 cup peanut butter in a Microwave-Safe Bowl.
Microwave in 30-second intervals, stirring in between, until the Chocolate and Peanut Butter are melted and smooth; two intervals should be enough.
Mix to blend, then spread over the Peanut Butter-Pretzel layer. 

Refrigerate for at least 1 hour before cutting into squares.

Peace in the Kitchen!


  1. I'm making this now do you start with 2 cups of pretzel rods or end with 2 cups of pretzel crumbs.... Hope you see this soon :)

    1. sorry I didn't see this earlier. You start with 2 cups of pretzels.

  2. you start with 2 cups . I made them today. I used chunky and I don't think I will again. Creamy would be better.

  3. Thank you!!! I did start with two cups and then did a little more :) my husband loves them :)

  4. I'm glad you like them. I made them for Thanksgiving Day!

  5. These were such a hit at Thanksgiving. I'll be making them again soon!

  6. This recipe has taken over as the number one viewed recipe on the blog. It has over 600 views.

  7. Over 3500 views now! I have to thank Trisha Yearwood for sharing it.

  8. over 3700 views! It's the most viewed recipe on the blog.

  9. June 23, it went over 4000 views during the weekend.

  10. I am having trouble cutting into bars, is there a trick for getting them out of the pan?

    1. I'm so sorry, did you get my reply?
      I'm on a mountain in Colorado and reception is difficult.

  11. This recipe has over 6100 views now. It still remains the #1 viewed recipe!

  12. over 6500 views now......... that's as amazing as the bars!

  13. How long will these last? I wanted to make them my Christmas cookie trays.

  14. They'll last up to a week in an airtight container. I refrigerate them in the container until ready to serve. You can layer them between layers of Parchment Paper.