Ingredients:

  • 2 cups (approx. 200g) finely crushed pretzels
  • 1/2 cup (115g) unsalted butter, melted and slightly browned
  • 1/4 cup (50g) light brown sugar, packed
  • 1 1/2 cups (380g) creamy peanut butter
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1 1/2 cups (250g) semi-sweet chocolate chips
  • 2 tbsp creamy peanut butter
  • 1 tsp refined coconut oil
  • 1 tbsp flaky sea salt

Instructions:

  1. Line an 8x8-inch pan with parchment paper, leaving an overhang. Combine melted butter, brown sugar, and pretzel crumbs in a bowl. Press firmly into the bottom of the pan using a flat-bottomed measuring cup for a reinforced base.
  2. In a separate bowl, beat 1.5 cups of peanut butter, powdered sugar, and vanilla until smooth and thick. Spread evenly over the pretzel base using an offset spatula, ensuring the layer is smoothed to the edges.
  3. Melt the chocolate chips, 2 tablespoons of peanut butter, and coconut oil together using a double boiler or 30-second microwave intervals. Stir until the mixture is mahogany-colored and fluid.
  4. Pour the chocolate mixture over the peanut butter layer, tilting the pan to ensure an even coating. Sprinkle the flaky sea salt across the top.
  5. Refrigerate for at least 2 hours until set. Use the parchment overhang to lift the block out and slice into 16 bars using a warm knife.