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
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  • 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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2nd Oct, 2016
Update...after an hour and a half it's in the bin. The first thing I've EVER baked that was virtually inedible. Absolutely swimming in grease and the centre not cooked. Come on BBC - have a look and get the ingredients list correct please because the little bits that were edible on the edges actually tasted very nice! I know it probably just needs more flour, but I'm a novice baker and I don't want to risk wasting another large batch of ingredients just to feed the bin...
2nd Oct, 2016
An absolute disaster...over an hour and the middle is still very, very soggy. I should have listened to MissRose23 when she posted her report! It's still in...I've covered the edges with foil to stop them burning and I'm going to give it just a little bit longer as I can't afford to waste ingredients. Very disappointed!
1st Oct, 2016
I have tried making the chocolate peanut butter and pretzel cookie bars twice. The middle did not cook the first time . The second time I had to cook it for an hour and the middle still a little gooey . I know this has happened to other people . Wondered if flour measurement is enough .
29th Sep, 2016
Made this for a Macmillan coffee morning at my Dad's work. After putting it back in the oven 3 times it STILL didn't cook in the middle. Absolute waste of time and ingredients. Now up late baking an emergency carrot cake.


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