This Peanut Butter Pretzel Magic Bars recipe is a rich, delicious dessert bar packed full of chocolate and peanut butter, on top of a pretzel crust. If you're looking for magic bars without coconut, this is the recipe for you!

The magic cookie bar original recipe has coconut, sweetened condensed milk, nuts, and chocolate chips over a graham cracker crust. They have a lot of coconut, and many people I know don't like coconut, so I was excited to find this magic cookie bar variation from Living on Cloud Nine as a great alternative. I've streamlined the directions to make it easier to make, and use less dishes.

While peanut butter pretzel magic bars aren't as simple of a recipe as the original magic cookie bars, they are still easy to pull together. And they're always a hit when we've shared them with friends and family.

Tips for making Peanut Butter Pretzel Magic Bars:

• Line the pan with parchment paper. Cut the corners of the parchment paper in order to make the paper sit down in the pan. Parchment paper will allow you to remove the bars from the pan more easily.
• Cook the magic bars just until the edges are golden brown. Overcooking the bars will make them dry, so go by the color of the edges.
• Make sure to let the bars cool for an hour (or more!) after baking them. You might be tempted to cut into them before they're fully cooled (who doesn't like gooey chocolate chips, right?), but they will not hold their shape if you do so. Your patience will pay off with a much easier to serve bar.

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📖 Recipe

Yield: 9 bars

Peanut Butter Pretzel Magic Bars

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This Peanut Butter Pretzel Magic Bars recipe is a rich, delicious dessert bar packed full of chocolate and peanut butter, on top of a pretzel crust. If you're looking for magic bars without coconut, this is the recipe for you!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 20 minutes

Ingredients

• 2.5 cups pretzels, crushed
• 1 stick butter
• 1 (14 oz) can sweetened condensed milk
• ½ cup creamy peanut butter
• 1 ½ cup semi sweet chocolate chips, divided
• 1 teaspoon vanilla
• 1 cup peanut butter chips

Instructions

1. Preheat oven to 375º.
2. Line 9x9 inch pan with parchment paper. See tips above the recipe cared for more information on the parchment paper.
3. In a 4-cup Pyrex measuring cup, melt the butter in the microwave (about 30 seconds). Once melted, stir the pretzels into the melted butter.
4. Spread pretzel mixture in the bottom of the prepared pan, using a spatula to clean the measuring cup out well.
5. In the same measuring cup, stir together the peanut butter and ½ a cup of the chocolate chips. Microwave until the chips are fully melted, stirring every 30 seconds.
6. Spoon peanut butter mixture over pretzel crust, and spread out to cover the whole crust.
7. In the same measuring cup, stir together remaining chocolate chips, peanut butter chips, and sweetened condensed milk, and pour over the peanut butter layer.
8. Bake for 20 minutes, or until the edges begin to turn golden brown.
9. Cool completely before cutting.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Nordic Ware Natural Aluminum 9x9 Commercial Square Cake Pan with Lid
• 
  Reynolds Parchment Paper - 3 Boxes
• 
  Pyrex 4-Cup Glass Measuring Cup
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• 
  4 Pcs Small Brownie Cookie Lasagna Spatula

Nutrition Information

Yield

9

Serving Size

1
Amount Per Serving Calories 481Total Fat 32gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 14gCholesterol 29mgSodium 376mgCarbohydrates 44gFiber 4gSugar 27gProtein 10g

The nutritional information provided here is not guaranteed to be accurate and is provided for informational (and google) purposes only.

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