Crunchy Peanut Butter Chocolate Bars

Sweet, salty and crunchy peanut butter chocolate bars. Made with crunchy peanut butter, graham crackers and handful of salty pretzels.

I've been in the mood for something sweet, salty and crunchy.

This bar has it here. I used crunchy peanut butter instead of smooth to give it the extra crunchy.

For even more texture and crunch when I crushed up the graham crackers I didn't pulverize them to a fine crumb.

Plus I added a handful of salty pretzels to give it the pop salt.

And you don't have to heat up the kitchen since it is in the middle of the summer.

Recipes you may like:

Chubby Hubby Granola Bars

Cookie Butter Chocolate Eggs

Peanut Butter Cookie Cheesecake Bars

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Crunchy Peanut Butter Chocolate Bars

 

Time

Prep- 5 minutes

Cooling-3 to 4 hours

Ingredients

1 1/2 cups Graham Cracker Crumbs

1/2 cup Pretzel Crumbs, roughly crushed

1 cup Unsalted Butter

1 1/2 cups Brown Sugar, tightly packed

2 cups Crunchy Peanut Butter, can use smooth

1/2 to 1 teaspoon Fine Sea Salt

2 1/2 cups Chocolate Chips, can use milk or semi-sweet chocolate

1/2 cup Half and Half

2 teaspoons Pure Vanilla Extract

1. Cover a 9 by 13 pan with aluminum foil then line the bottom with parchment. Set aside. In a food processor crush graham cracker until a roughly crushed. Add in hard pretzels and pulsate until just crushed. Not a fine crumb.

2. In a medium sauce pot, melt two sticks of butter. Once the butter is mostly melted add in brown sugar and bring to a slight boil for 2 minutes. Whisk a few times.

3. Remove from the heat. Add in pure vanilla extract and salt. The vanilla may bubble up.

4. In a large bowl, add in crushed crumbs and peanut butter. Pour butter-sugar mixture over the peanut butter-crumb mixtures. Fold until well combined.

5. Pour mixture into prepped pan and smooth out evenly. Place in fridge and chill for 1 to 1 1/2 hours or until set.

6. Heat up half and half until steamy, 1 to 2 minutes. Pour over chocolate chips then whisk until smooth. Pour over peanut butter slab then spread evenly. Chill in the fridge for another 1 to 1 1/2 or until set.

7. Cut into squares and store in the fridge or in a cool place.

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