Peanut butter cup bars start with a salty pretzel and corn chip crust, then pile on chocolate chips, peanuts and chopped peanut butter cups. A drizzle of sweetened condensed milk pulls everything together for a chewy, crunchy, sweet-and-salty bar that’s perfect for game day or a party tray.
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Why This Recipe Works
These bars work because they balance texture and flavor.
The crust is salty and sturdy, thanks to crushed pretzels and corn chips baked with butter and brown sugar.
On top, chocolate chips, roasted peanuts and peanut butter cups melt together under a layer of sweetened condensed milk creating chewy pockets and crisp edges in every bite.
If you love chocolate and peanut butter desserts, try Frito Bars, Peanut Butter Cookies, Peanut Butter Blossoms or Peanut Butter Swirl Brownies.
More of a bar cookie person, Congo Bars, Lemon Bars with Graham Cracker Crust or M&M Bars are always solid choices.
Ingredients
- Two cups pretzels, crushed (about four ounces)
- Two cups corn chips, crushed (four ounces)
- ¾ cup butter (1 ½ sticks)
- ¼ cup brown sugar, packed
- 2 cups miniature chocolate chips ( I used semi-sweet, use what you have even if not mini)
- 1 cup salted peanuts
- 2 cups chopped peanut butter cups
- 1 14-ounce can sweetened condensed milk
Crust Ingredients
Topping Ingredients
How to Make These Sweet and Salty Bars
- Prep all the ingredients first.
- Crush the pretzels and fritos.
- Chop the peanuts.
- Roughly chop the peanut butter cups into bite size pieces.
- Be sure to line your 13x9 pan with parchment paper.
- Make the crust and bake it.
- Layer chocolate chips, crushed peanuts and chopped peanut butter cups.
- Drizzle a can of sweetened, condensed milk over the top.
- Bake, let cool, slice and serve.
What'
Storage/Make Ahead Tips
Store covered at room temperature for up to three days or freeze for up to three months in a double layer of plastic wrap in a freezer safe container.
How to freeze raw cookie dough and baked cookies and bars.
PIN TO SAVE FOR LATER
Frequently Asked Questions
Absolutely, you'll get a sharper, cleaner result when slicing these bars if you let them cool completely so making them a day ahead works well. Store well covered at room temperature for up to three days.
Yes. Let the bars cool completely then wrap tightly in plastic wrap and tuck into a freezer-safe container. Freeze for up to three months. Thaw at room temperature before serving.
Sure, use any chopped chocolate bar you like. I imagine Snickers would work well but I have not tested it myself. Just keep the total amount of mix-ins the same so the ratio isn't off and the bars bake evenly.
The combination gives these bars their signature salty crunch but you can use all pretzels if you'd like. Just keep the total amount of crushed pretzels at four cups.
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Recipe
Peanut Butter Cup Bars
Peanut Butter Cup Bars feature a layer of chocolate chips, peanuts and peanut butter cups topping a crust of crushed pretzels and corn chips held together with sweetened condensed milk Perfect for game day or graduation party.
Ingredients
- Two cups pretzels, crushed (about four ounces)
- Two cups corn chips, crushed (Fritos about four ounces)
- ¾ cup butter (1 ½ sticks)
- ¼ cup packed brown sugar
- 2 cups miniature chocolate chips ( I used semi-sweet, use what you have even if not mini)
- 1 cup salted peanuts
- 2 cups peanut butter cups, chopped
- 1 14-ounce can sweetened condensed milk
Instructions
Line a 9x13 sheet pan with parchment paper or foil.
Optional: clip the parchment paper to the sides of the pan using office binder clips if you like. ( keeps the paper from blowing onto the bars if you're using a convection setting in your oven).
Measure pretzels and corn chips.
Crush the pretzels and chips into tiny pieces with a rolling pin in a resealable bag or use a food processor.
Roughly chop peanuts.
Chop the peanut butter cups into bite-size pieces.
Melt butter and brown sugar in a sauce pot over low heat.
Add crushed pretzels and corn chips to the butter/sugar mixture until well-combined.
Pour buttery crumb mixture into parchment-lined baking sheet and spread evenly.
Bake crust at 350°F for 10-12 minutes.
Sprinkle chocolate chips evenly over the crust.
Sprinkle chopped peanuts over the chocolate chips.
Dot the chopped peanut butter cups over the top of the peanuts.
Drizzle sweetened condensed milk over the top. Make sure to get a bit in each corner but it doesn't have to be perfect. The liquid will spread out on its own when the bars are in the oven.
Return to oven and finish baking at 350°F for 20 to 25 minutes. Oven times and strengths vary so check the pan at 20 minutes.
Remove from oven and let cool on wire rack.
Score bars with a knife or bench scraper to make slicing them easier once the bars have completely cooled.
Serve.
Store covered at room temperature for up to three days or freeze for up to three months in a double layer of plastic wrap and a freezer safe container.
Recommended Products
This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.
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WÜSTHOF Classic 4.5" Utility Knife, Black -
Amazon Basics Multi-Purpose Stainless Steel Scraper/Chopper with Contoured Grip, 6", Black, Silver
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Reynolds Kitchens Stay Flat Dispensing Parchment Paper for Baking and Roasting, Parchment Paper Roll, Great for Baking and Rolling Dough, Non-stick, Reusable Up to 3x, 45 Sq. Ft.
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Nordic Ware Classic Metal 9x13 Covered Cake Pan
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 337Total Fat 24gSaturated Fat 11gUnsaturated Fat 13gCholesterol 19mgSodium 172mgCarbohydrates 31gFiber 3gSugar 25gProtein 6g
Nutrition information is approximate as I am not a registered dietician.
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