Ingredients
• 2 cups mini pretzels, slightly crushed
• 1 cup creamy peanut butter
• 1/4 cup unsalted butter, melted
• 1 cup powdered sugar
• 1 ½ cups semi-sweet chocolate chips (or milk chocolate)
• 1 tablespoon coconut oil (helps with a smooth chocolate finish)
• Optional: Sea salt or extra crushed peanuts for topping
Preparation
1. The Base: In a large bowl, mix the peanut butter, melted butter, and powdered sugar until smooth.
2. Add the Crunch: Fold in the crushed pretzels. You want them broken into pieces, but not turned into dust—the texture is the best part!
3. Form & Chill: Line a square baking dish with parchment paper. Press the peanut butter mixture firmly into the bottom of the dish in an even layer. Place it in the freezer for 20 minutes to firm up.
4. The Chocolate Layer: In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring until completely smooth.
5. Coat: Pour the melted chocolate over the chilled peanut butter layer. Use a spatula to spread it evenly to the edges.
6. Toppings: While the chocolate is still wet, sprinkle with sea salt or extra crushed peanuts for that professional “farmhouse” look.
7. Final Set: Place back in the refrigerator for at least 1 hour until the chocolate is fully set.
8. Slice: Use a sharp knife to cut into bite-sized squares.