Chocolaty Pretzel-and-Peanut Cookie Bars

These cookie bars can be made up to three days ahead and stored in a cool place.

  • Prep:
  • Total Time:
  • Yield: Makes 20 squares
Chocolaty Pretzel-and-Peanut Cookie Bars


  • 1 1/4 sticks unsalted butter, melted, plus more for pan
  • 5 1/2 cups salted mini pretzel twists
  • 1/4 cup granulated sugar
  • 1 can (14 ounces) sweetened condensed milk
  • 1 1/3 cups lightly salted cocktail peanuts
  • 6 ounces bittersweet chocolate, preferably 61 percent cacao, coarsely chopped (about 1 cup)


  1. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment, leaving a 1-inch overhang on long sides. Butter parchment.

  2. Place 4 1/2 cups pretzels in a food processor and pulse until texture resembles coarse cornmeal. Transfer to a bowl and stir in sugar and butter until well combined. Transfer to pan, spreading evenly, and pack down flat with the bottom of a measuring cup. Drizzle condensed milk evenly over crust. Sprinkle evenly with peanuts, chocolate, and remaining 1 cup pretzels, gently pressing them into milk.

  3. Bake until chocolate melts and condensed milk bubbles and becomes golden, 20 to 22 minutes. Cool completely in pan on a wire rack, then refrigerate until chocolate is set, about 30 minutes. Run a paring knife between bars and short sides of pan. Using parchment overhangs, transfer to a cutting board. Cut into 20 squares.


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