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Peanut Butter Pretzel Magic Bars
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
260 minutes
Irresistible Peanut Butter Pretzel Magic Bars - a party essential with a salty-sweet pretzel base, peanut butter and chocolate layers, coconut, and condensed milk, finished with a crunchy pretzel top. Perfect for any gathering!
Ingredients:
  • 3 1/3 cups (5 oz) mini pretzels, for the crumb crust, plus additional whole pretzels for topping
  • 6 tablespoons melted butter
  • 3 tablespoons sugar
  • 1 (14-ounce) can sweetened condensed milk (397g), divided
  • 1/4 cup (57g) smooth peanut butter
  • 3/4 cups (100g) peanut butter chips
  • 1/2 cup (100g) mini chocolate chips
  • 1 1/2 cups (75g) unsweetened coconut flakes
Instructions:
  • Preheat the oven to 350°F. Line an 8x8-inch square baking pan with foil, leaving an overhang. Grease with cooking spray or melted butter. Adjust the oven temperature to 325°F for a glass baking dish.
  • Create a smooth and creamy peanut butter mixture: Combine sweetened condensed milk with peanut butter in a bowl to reach a total of 1 1/4 cups. Microwave for 30 seconds, then stir until smooth. Allow it to cool for a bit.
  • Prepare the crust: In a food processor, pulse 3 cups of whole pretzels for 15 seconds until they resemble small peas. Reserve 1 1/4 cups (120 g) of pretzel crumbs. Add sugar and melted butter to the processor and pulse for 20 seconds until the mixture resembles wet sand. Press the pretzel mixture firmly into the pan using a measuring cup to create an even layer at the bottom. Remember to save any extra crumbs for topping ice cream!
  • Bake the crust until golden and firm to the touch, about 10 minutes.
  • Combine the peanut butter and condensed milk mixture, then spread 3/4 cup of it evenly over the baked crust. Tilt the pan gently to ensure full coverage. Sprinkle half of the shredded coconut, peanut butter chips, and chocolate chips on top.
  • Complete assembly by pouring the remaining 1/2 cup of peanut butter and condensed milk mixture evenly over the layer. Sprinkle the remaining shredded coconut, peanut butter, and chocolate chips on top. Place whole pretzels in a decorative pattern and gently press down with your hands to compact the layers. Finish by drizzling with the reserved condensed milk.
  • Bake the bars on the center oven rack for 30-35 minutes until the edges turn golden and the center begins to color. The center may seem slightly soft, but the bars will firm up as they cool.
  • After baking, let the bars cool on a rack for 1 1/2 hours. Then, remove them from the pan, discard the foil, and continue cooling on the rack for another hour. Once they reach room temperature, wrap the bars in plastic wrap and refrigerate for at least 2 hours, or overnight for best results. This will help the bars slice cleanly without crumbling. Though you may cut them once cooled to room temperature, the crust might crumble a bit.
  • Once the bars are chilled, slice into 16 squares and serve. Store any leftover magic bars in an air-tight container in the refrigerator for up to 7 days or at room temperature for up to 5 days.

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