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You know when you make something and then the next day you realize you ate the entire pan? (Or is that just me?)

Yeah, that was what happened when I made these Peanut Butter Pretzel Bars. They’re easy, fast, and they’re no-bake!

No Bake Peanut Butter Pretzel Bars - better than a peanut butter cup!

Normally I don’t get my recipes from other bloggers or cookbooks or TV shows. I might draw inspiration from all those things, but 99% of what you see on this blog is mine (unless I’m doing a cookbook review, that is). But I had to make an exception for these peanut butter bars. Let me explain.

Jordan has taken to watching The Food Network on Saturday and Sunday mornings. She’s usually up before the sun and she sneaks downstairs and watches TV until I wake up. (She takes after her dad – he goes and exercises at 5am…no matter what day it is.)

Last weekend she was watching Trisha Yearwood’s cooking show. All of a sudden she’s running for a piece of paper and copying down a recipe that Trisha is making. It was these Peanut Butter Pretzel Bars.

Now, you all know that I let Jordan bake with me whenever she wants. Pretty much I drop everything and run to the kitchen when her mood strikes because it doesn’t happen very often. She’s come up with some pretty good ideas, like Oreo Peppermint Bark, Reese’s Explosion Peanut Butter Cookies, and Mint Chip Milkshake Cupcakes.

No Bake Peanut Butter Pretzel Bars are so easy a kid can make them!

That afternoon we settled in to make these bars. Or, rather, she made them. They’re that easy. I ground up the pretzels in the food processor, but she did the rest. (And if you want, you could put the pretzels in a bag and let your kids whack them with a rolling pin…as long as you’re confident they won’t whack you or each other…)

With only 5 ingredients and a few simple steps, these came together in minutes. They chilled for 30 before we couldn’t stand it anymore and cut into them.

While we were cutting I told Jordan she should set up her “camera studio” so she could post the recipe on her blog. I wasn’t even going to post them – after all, that’s not usually what I do.

Then I took a bite. And another. And before I knew it, I’d eaten 3 bars without even breathing in between.

These No Bake Peanut Butter Pretzel Squares are so easy to make and they taste better than a peanut butter cup!

That moment, I knew I had to post them. I mean…how could I not? They’re the best things in the entire world.

(Plus, I’ve seen about 10,000 versions of this recipe on Pinterest. So I think I’m good.)

Really, all you need is one bowl and about 15 minutes. These are get-them-out-of-this-house-this-instant bars. Or you’ll eat the entire pan, I’m not joking. You’d think they’d be heavy from all the peanut butter and butter and chocolate, but they’re not. They go down way too easy, like a fruity cocktail. And they don’t even get you in the end like the cocktail does.

Whatever you’re doing today, put it on hold.

No Bake Peanut Butter Pretzel Bars

You have to make these instead!!

stack of peanut butter bars with pretzels and chocolate top

No Bake Peanut Butter Pretzel Bars

4.91 from 10 votes
These no-bake bars come together in minutes and are so easy a kid can make them. And they taste better than a peanut butter cup!
Prep Time 10 minutes
Total Time 40 minutes
Yield 24 bars
Serving Size 1 serving


  • 12 tablespoons (170g) unsalted butter melted
  • 2 cups (70g) pretzels rods or twists , finely crushed
  • cups (170g) powdered sugar
  • cups (300g) creamy peanut butter , divided
  • 1 ½ cups (255g) milk or semi-sweet chocolate chips


  • Line a 9x13” pan with foil and spray with cooking spray.
  • Place melted butter, pretzels, powdered sugar, and 1 cup peanut butter in a large bowl. Mix by hand until combined. Press firmly into prepared pan.
  • Place chocolate chips and remaining 1/4 cup peanut butter in a microwave-safe bowl. Heat on HIGH power in 30 second increments, stirring between each, until melted and smooth. Pour over bars and spread with a spatula to evenly coat. Chill for at least 1 hour to set, slice into bars.
  • These can be stored in an airtight container at room temperature or in the refrigerator, depending on how warm your house is. The chocolate will get melty if it’s too hot, so use your judgement on where you should store them.

Recipe Notes

  • Be sure to measure the pretzels THEN finely crush them in a food processor or in a large bag with a rolling pin. If you measure the crushed pretzels the mixture will end up being too dry.
  • For a thicker bar, make these in a 9x9-inch pan.

Recipe Nutrition

Serving: 1serving | Calories: 250kcal | Carbohydrates: 22g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 142mg | Potassium: 156mg | Fiber: 2g | Sugar: 13g | Vitamin A: 181IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Click here to see more PEANUT BUTTER recipes!

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Peanut Butter Cookie Dough Cheesecake Pie

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Peanut Butter Mountain Bars

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Last Updated on May 13, 2020

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. These were awesome. Warning! There are three of us and they only made it about 24 hours in our home. I’m going to make them for a Super Bowl party for the dessert I’m taking.

  2. Hello! I made these today! They came out largely spectacular, just like you said. Lol!

    I halved the recepie because i’m a singleton and so a 13×9 pan all to myself would be…. Well, you know. Awkward.

    Thanks a real lot!

  3. Have you ever tried adding Bits of Brickle to this recipe?
    I mean….how could it hurt, right?
    One little suggestion – rather than listing 12 T. Peanut butter, why not 3/4 c. ?
    Making these later and might try adding some Brickle….maybe 1/2c.?
    Love your blog!

  4. I have been making these wonderful bars since I saw Trisha Yearwood making them. They really are truly amazing!