Chocolate, peanut butter & pretzel cookie bars 2016

Chocolate, peanut butter & pretzel cookie bars

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(8 ratings)

Prep: 20 mins Cook: 50 mins


makes 15

A sweet and salty traybake with dollops of crunchy peanut butter and a drizzle of dark chocolate - leave to cool, slice into bars and serve with salted caramel ice cream

Nutrition and extra info

Nutrition: per serving

  • kcal328
  • fat17g
  • saturates9g
  • carbs38g
  • sugars22g
  • fibre2g
  • protein5g
  • salt0.8g


  • 175g butter, softened, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g soft light brown sugar
  • 100g golden caster sugar
  • 1 tbsp vanilla extract
  • 2 large eggs, beaten
  • 250g plain flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 2 tbsp full-fat milk
  • 150g dark chocolate, chopped into chunks
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 100g chunky peanut butter

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 50g small salted pretzels
  • ½ tsp sea salt flakes


  1. Heat oven to 180C/160C fan/gas 4. Grease and line a 20cm square baking tin with baking parchment. Tip the butter, sugars and vanilla extract into a bowl and beat with an electric hand whisk until smooth and creamy. Add the eggs bit by bit, beating well between each addition. Stir in the flour, bicarb and 1/4 tsp salt until the mixture forms a dough, then add the milk and 100g chocolate chunks.

  2. Spoon half the mixture into the tin, add the peanut butter in dollops to cover the surface, then top with the remaining dough. Use your fingers to press everything down, but don’t worry about it looking too neat. Arrange the pretzels on top and bake for 50 mins until the dough is set and crisp on the surface. Leave to cool in the tin to room temperature before cutting.

  3. Melt the remaining chocolate in a bowl over a small pan of gently simmering water, or in short bursts in the microwave. Remove the bars from the tin and drizzle with the chocolate, then sprinkle with the sea salt. Leave to set, then cut into bars. Will keep in an airtight container for up to 3 days.

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Comments, questions and tips

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1st Mar, 2017
These are so dangerously moreish, the saltiness balances out the chocolate and I could eat about 5 bars in a row! The bake time of 50 minutes was also fine for me. Love these bars!
8th Feb, 2017
I've made these bars lots of times and they are always amazing and get loads of praise. Yes, they take a little longer to cook than the recipe states but nothing like as bad as all the previous comments! They even look just like the picture. Seriously yummy
25th Oct, 2016
My email to bbcgoodfood! I have just made Chocolate, peanut butter and Pretzel cookie bars from your October issue magazine and am beyond annoyed!! After the cooking time of 20 mins cake was still completely raw so I checked the recipe on your website. it has 5 reviews, all of which are bad, and on the website they have increased the cooking time to 50 minutes yet left it as 20minutes in the magazine. I cooked the cake for another 30minutes, it felt and looked perfect upon removal from the oven but within 10minutes it completely collapsed to reveal a completely raw inside. This recipe really should have not gone to print and should be removed from the website! Myself and others have wasted a fair amount of money on ingredients, which I bought specially yet still this awful recipe is on your website. One person cooked for 90mins yet it was still raw!
12th Oct, 2016
Luckily, I did read the reviews and changed the amounts slightly, omitting the caster sugar and only adding the same amount of flour to butter, cooking for 40 mins the last 20 covered with foil. The result was a yummy slightly squidgy ( like brownie) bake.
10th Oct, 2016
I followed the 20min bake time from the magazine, took me a while to realise it hadn't cooked, so put it back in for another 20mins and it was fine (probably continued cooking with residual heat). Unlikely to make them again, but if I did, I'd probably put a little more peanut butter in them.
10th Oct, 2016
Wish I read the reviews before I try thiis followed the recipe same problem not cooked in the middle put it back in the oven to cook for longer what a complete waste of time and money very disappointed
8th Oct, 2016
I had good results making this but I only had a 30x20cm tin which meant the mix was spread a lot more thinly - suspect that might by why it baked through when others' ended up raw. Perhaps something to try!
goodfoodteam's picture
5th Oct, 2016
Hi there,Thanks for all your user feedback and we’re sorry if this recipe hasn’t worked well for you. Our cookery team have reviewed the recipe and amended the cooking time to give you the best possible bake. We’re sorry for any inconvenience caused.Best wishes,BBC Good Food Web Team
15th Oct, 2016
Sorry, but I don't think your comment is good enough really. You are always stating how much your recipes are thoroughly tested. How did this slip through the net? This really has been a terrible waste of ingredients. I look forward to your reply. Thank you.
5th Oct, 2016
Thanks for taking notice, but amending the cooking time to 40 minutes isn't going to solve the problem. I followed the recipe to the letter and it still wasn't cooked after 90 minutes...that's more than twice your amended time.


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