In the summer, I’ll do just about anything to not have to turn on my oven. We don’t have air conditioning, as soon as the oven goes on, so does the temperature in our entire house. So that means in the summer it is “no bake”
every meal dessert season! This No-Bake Chocolate Peanut Butter Pretzel Bar is just what the doctor ordered when it is hot out and you are craving something sweet, salty, and delectable. They could not be easier. Plus, they’re a perfect treat to tuck into school lunchboxes, or to serve as afterschool snacks. In fact, this recipe is so easy, the kids can make them all by themselves!
Another perk, this recipe makes a lot. A little goes a long way, they are very rich. (Rich, but very hard to say no to.)
My favorite way to eat these is cold, straight out of the fridge. I also like to leave some bigger sized pretzel crumbs in the mix for texture. You can also add chopped peanuts, or mini chips. I have made them with dark chocolate chips and love the contrast between the sweet filling and the dark chocolate. This a great recipe to adapt.
One batch makes a large 9″x13″ pan. The Good Cook AirPerfect Nonstick Oblong 13 x 9″ Cake Pan is ideal for this recipe. Made with easy to clean nonstick from heavy-gauge steel that prevents warping, this sturdy pan is one of the most affordable pieces of essential bakeware in my kitchen.
If you don’t have a metal turner, you’ll definitely want one to scoop out perfect-shaped square. Nylon spatulas and plastic turners certainly have their purpose, but when digging bars from bakeware, metal is best. Your final bars will hold a beautiful shape and you won’t be stuck, hovering over the pan and trying to slide a flimsy spatula underneath your treats.
Ready to get No-Cookin’? Grab the recipe below and give it a try! If you make this recipe, I’d love to see a photo! Snap a shot and upload it to Instagram or Facebook. Be sure to follow and tag Good Cook in it, and don’t forget the hashtag #lovegoodcook. Can’t wait to see what you create!