Chocolaty Pretzel-and-Peanut Cookie Bars

Name: Chocolaty Pretzel-and-Peanut Cookie Bars
Prep time: 15 min
Total time: 135 min
Ingredients: 1.25 sticks unsalted butter, melted, plus more for pan; 5.5 cups salted mini pretzel twists; 0.25 cup granulated sugar; 1 can (14 ounces) sweetened condensed milk; 1.333 cups lightly salted cocktail peanuts; 6 ounces bittersweet chocolate, preferably 61 percent cacao, coarsely chopped (about 1 cup)

3.1

(469)

6 Reviews

By

Martha Stewart Editors

Updated on January 17, 2019

Prep Time:

15 mins

Total Time:

2 hrs 15 mins

Yield:

20 squares

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

Ingredients

1 ¼ sticks unsalted butter, melted, plus more for pan
5 ½ cups salted mini pretzel twists
¼ cup granulated sugar
1 can (14 ounces) sweetened condensed milk
1 ⅓ cups lightly salted cocktail peanuts
6 ounces bittersweet chocolate, preferably 61 percent cacao, coarsely chopped (about 1 cup)

Directions

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.
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.
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.