Peanut Butter Pretzel Magic Bars recipe is a mouthwatering blend of sweet and savory, with the richness of peanut butter, the crunch of pretzels, and the indulgence of chocolate chips.
Peanut Butter Pretzel 7 Layer Magic Bars
Our easy Peanut Butter Pretzel Magic Bars are just as magical as my 7 layer Magic Cookie Bars, but I’ve removed the graham cracker crust and pecans from the original recipe and created a new kind of peanut butter magic bar with a sweet and salty twist.
These chocolate peanut butter bars have a buttery pretzel crust as the base, with layers of peanut butter, chocolate, coconut, and butterscotch baked on top. And when more pretzels are pressed on after baking, you’ve made magic!
Chocolate peanut butter pretzel bars are sticky, chewy, crunchy, sweet, and salty, all at the same time – a rich and decadent dessert square with flavors and textures that offer something for everyone!
Why We Love Pretzel Peanut Butter Magic Bars
- Easy to make (and you don’t have to be a magician!)
- Uses a handful of simple ingredients.
- Pretzels and peanut butter bring some salty balance to an otherwise sweet bar.
- Perfect for potlucks, bake sales, group gatherings, holiday parties, or serving for snacks.
Peanut Butter Pretzel Magic Bars Ingredients
- Mini pretzel twists
- Granulated sugar
- Salted butter
- Creamy peanut butter: I used Reese’s brand but feel free to use your favorite.
- Semi-sweet chocolate chips: I used Hershey’s brand.
- Peanut butter chips: I used Reese’s brand.
- Milk chocolate chips: I used Toll House brand.
- Sweetened coconut flakes
- Butterscotch flavored chips: I used Toll House brand
- Sweetened condensed milk
Substitutions and Additions
- Pick Your Pretzel: You can substitute larger twist pretzels, thin pretzel sticks, or even “snaps” pretzels for the mini pretzel twists.
- Create Without Coconut: If you do not care for coconut, feel free to remove it. You can substitute an extra ¼ cup of chocolate chips, peanut butter chips, and/or butterscotch chips instead.
How to Make Peanut Butter Pretzel Magic Bars
- Create The Crust: Stir together the crushed pretzels and sugar. Mix in the melted butter to coat the pretzel mixture completely. Press the pretzel mixture into the baking dish and set aside. (Image 1)
Pro Tip: I use a flat-bottomed measuring cup to press my pretzel crust into the baking pan. - Make The Chocolate Peanut Butter Mixture: Microwave the peanut butter for 40-45 seconds at full power, stir, then mix in the semi-sweet chocolate chips until smooth and completely melted. Pour and smooth the peanut butter and chocolate mixture over the buttered pretzel layer. (Image 2)
- Make The Chips And Coconut Mixture: Pour the sweetened condensed milk over the peanut butter chips, milk chocolate chips, coconut, and butterscotch chips. Stir to coat, then spoon the chips and coconut mixture over the peanut butter and chocolate layer. (Image 3)
- Bake: Bake at 350 degrees Fahrenheit for 30 minutes, until the edges are deep golden brown.
- Chill: Press mini pretzels onto the top of the baked magic bars. Rest at room temperature for 30 minutes, then chill in the refrigerator for 1 hour. (Image 4)
- Slice And Serve: Remove the magic bars from the baking dish and cut 4 slices x 4 slices before serving. Enjoy!
Tips For Making The Best Peanut Butter Pretzel Magic Bars
- You can substitute crunchy peanut butter for creamy peanut butter.
- You can butter the sides and bottom of the aluminum foil with butter instead of nonstick cooking spray.
- You can line the baking dish with parchment paper instead of foil. Be sure to lightly spray the parchment paper with nonstick cooking spray and leave an overhang.
- Leave a foil overhand to remove the magic bars from the baking dish easily.
- Depending on your microwave, keep a very close eye on the peanut butter when heating it. You want to heat the peanut butter, not cause it to bubble over.
- Feel free to use your favorite brands of peanut butter, chocolate, peanut butter chips, and butterscotch chips.
How to Store Peanut Butter Pretzel Magic Bars
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 7 days or at room temperature for 5 days.
- To Freeze: You can freeze the bars for up to 3 months. Allow the bars to thaw overnight in the refrigerator before serving.
More Easy Peanut Butter Recipes
Other Easy Pretzel Recipes
- Peanut Butter Pretzel Bites
- Homemade Soft Pretzels from Pizza Dough
- M&M Pretzel Hugs
- Strawberry Pretzel Salad
- Rolo Pretzels
If you tried this Peanut Butter Pretzel Magic Bars Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Peanut Butter Pretzel Magic Bars
Serves — 16
Peanut Butter Pretzel Magic Bars layer peanut butter, chocolate, coconut, and butterscotch over a buttery pretzel crust.
Prep Time 20 minutes
Cook Time 30 minutes
Rest and Chill Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Ingredients
- 4 cups mini pretzel twists divided into 3½ cups and ½ cup for optional garnish
- 3 tablespoons granulated sugar
- 10 tablespoons salted butter melted
- 1 cup creamy peanut butter I used Reese’s brand
- 1 cup semi-sweet chocolate chips I used Hershey’s brand
- 1½ cups peanut butter chips I used Reese’s brand
- 1½ cups milk chocolate chips I used Toll House brand
- 1¼ cups sweetened coconut flakes
- 1 cup butterscotch flavored chips I used Toll House brand
- 14 ounces (396-gram) can of sweetened condensed milk
Instructions
- Preheat the oven to 350°F. Line a 9×9 baking dish with heavy-duty aluminum foil, leaving an overhang to lift the bars from the pan. Generously spray the foil with nonstick cooking spray. (You can also butter the sides and bottom of the foil with butter.)
- Using either a food processor or a gallon-size ziplock bag and a rolling pin (you can also use the flat side of a meat mallet), crush 3½ cups of the mini pretzel twists to small crumbs. (If you are using the ziplock bag, you may need to divide the 3½ cups just to make it easier to crush)4 cups mini pretzel twists
- Add the crushed pretzels and granulated sugar to a medium-sized mixing bowl. (2 to 3-quart mixing bowl) Stir to combine. Add the melted butter and stir to coat the pretzel mixture completely.3 tablespoons granulated sugar, 10 tablespoons salted butter
- Press the buttered pretzel mixture into the prepared baking dish. (I use a flat-bottomed measuring cup) Set it aside.
- Add the creamy peanut butter to a small microwave-safe bowl. Heat the peanut butter for 40-45 seconds at full power. (Depending on your microwave, keep a very close eye on the peanut butter. You want to heat the peanut butter, not cause it to bubble over) Carefully remove the peanut butter from the microwave and stir. Add 1 cup of semi-sweet chocolate chips. Stir until the peanut butter and chocolate chips are smooth, and the chocolate is completely melted. Pour the peanut butter and chocolate mixture over the buttered pretzel layer. Use either a silicone spatula or an offset spatula to smooth the peanut butter mixture.1 cup creamy peanut butter, 1 cup semi-sweet chocolate chips
- Add the peanut butter chips, milk chocolate chips, sweetened coconut flakes, and butterscotch chips to a large mixing bowl. (4 to 6-quart mixing bowl) Pour the sweetened condensed milk over the chips and coconut. Stir to coat the mixture completely. Evenly spoon the chips and coconut mixture over the peanut butter and chocolate layer. Bake for 30 minutes, until the edges are deep golden brown. Remove the baking dish from the oven.1½ cups peanut butter chips, 1½ cups milk chocolate chips, 1¼ cups sweetened coconut flakes, 1 cup butterscotch flavored chips, 14 ounces (396-gram) can of sweetened condensed milk
- Immediately top the magic bars with the reserved mini pretzels. Gently press down on the pretzels when topping the magic bars. Allow the bars to rest at room temperature for 30 minutes before chilling in the refrigerator for 1 hour.
- Remove the magic bars from the refrigerator. Use the aluminum foil overhand to remove the magic bars from the baking dish. Remove the foil from the bars and place on a cutting board. Use a large sharp knife to carefully cut 4 slices x 4 slices before serving.
Jenn’s Notes
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 7 days or at room temperature for 5 days.
- To Freeze: You can freeze the bars for up to 3 months. Allow the bars to thaw overnight in the refrigerator before serving.
- You can substitute crunchy peanut butter for creamy peanut butter.
- You can butter the sides and bottom of the aluminum foil with butter instead of nonstick cooking spray if you prefer.
- You can line the baking dish with parchment paper instead of foil. Be sure to lightly spray the parchment paper with nonstick cooking spray and leave an overhang.
- Make sure to leave an foil overhand to easily remove the magic bars from the baking dish.
- Depending on your microwave, keep a very close eye on the peanut butter when heating it. You want to heat the peanut butter, not cause it to bubble over.
- Feel free to use your favorite brands of peanut butter, chocolate, peanut butter chips, and butterscotch chips.
Nutrition Info
Calories: 510kcal | Carbohydrates: 58g | Protein: 8g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 362mg | Potassium: 297mg | Fiber: 3g | Sugar: 43g | Vitamin A: 339IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 2mg
Made exactly as directed. After baking for a full hour (because was soupy in the middle) even after chilled, still soupy. When trying to cut the pretzel layer completely disintegrates (not enough butter to hold it together, IMO). These are just a disaster (but taste okay). Would do much better in a 9 x 13 pan. What an expensive waste of ingredients and time!