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Peanut Butter Pretzel Granola Bars Recipe — Crunchy Snack Bars

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I can never resist anything with peanut butter and pretzels — that salty-and-sweet combination is a major weakness of mine. If you like the same flavors, you might enjoy some of my other treats like Caramel Pretzel Magic Bars, Peanut Butter Chocolate Chip Pretzel Bars, and Caramel Pretzel Chocolate Chip Cookies. These Peanut Butter Pretzel Granola Bars bring that same irresistible mix into an easy, chewy granola bar you can grab from the fridge for a quick snack.

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These bars are best chilled—cold from the fridge they stay soft, chewy, and perfectly portable. They’re simple to make and ideal for after-school snacks or an on-the-go treat. Store them refrigerated so they keep their texture.

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5 from 2 ratings

Peanut Butter Pretzel Granola Bars

Created by Amber Brady
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Yields36 granola bars

Ingredients

  • 4 cups (320 g) oats
  • 1 cup (27 g) rice krispies cereal
  • 2 cups (85 g) pretzel sticks, broken into thirds or smaller (reserve ½ cup for topping)
  • ½ cup (113 g) butter
  • ½ cup (100 g) brown sugar
  • ½ cup (168 g) honey
  • ½ cup (132 g) creamy peanut butter
  • 1 Tbsp vanilla extract
  • ½ cup (85 g) chocolate chunks or chips

Instructions

  • Combine the oats, rice krispies, and all but ½ cup of the broken pretzel pieces in a large bowl.
  • In a saucepan over medium heat, melt the butter with the brown sugar, honey, and peanut butter. Bring the mixture to a gentle boil and let it boil lightly for 2 minutes. Remove from heat and stir in the vanilla—be careful, it may bubble up.
  • Pour the warm mixture over the dry ingredients and fold gently until everything is well coated. Press the mixture into a greased jelly roll pan and smooth it flat with a rolling pin. Sprinkle the chocolate chunks and the reserved ½ cup of pretzel pieces on top, then press them gently into the bars with the rolling pin. Refrigerate immediately for 30 minutes before cutting. Keep the bars refrigerated; covering the pan with plastic wrap helps retain moisture.

Notes

*You can use a 9×13″ pan if you prefer thicker bars.

*If using a jelly roll pan, cut the bars into 3×12 pieces for a typical granola-bar size. That yields about 36 bars.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.


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