Pretzel Frito 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.
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These bars are the perfect combination of salty and sweet.
The crust is a salty counterpoint to the sweetness of the chocolate and peanut butter cup top layer.
The base of the bars includes crushed pretzels and corn chips held together by melted butter and brown sugar.
But wait, it gets better.
You'll layer chocolate chips over the crust followed by a layer of crushed peanuts.
A layer of chopped peanut butter cups gilds the lily.
Finally you'll drizzle sweetened condensed milk over the bars before baking them for 20 to 25 minutes.
The sweetened condensed milk will seal the peanuts and chocolate chips together with the peanut butter cups.
If you like these bars, you'll love Frito Bars, Basic White Trash, Peanut Butter Cookies, or Peanut Butter Blossoms and Peanut Butter Swirl Brownies.
If you're a bar fan, you might also like Congo Bars, Lemon Bars with Graham Cracker Crust or M&M Bars.
Watch Video of How to Make PB Cup Bars
Ingredients
- Two cups pretzels, crushed (I used squares)
- Two cups corn chips, crushed (Fritos or store brand)
- ¾ 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 cocktail peanuts
- 2 cups chopped peanut butter cups
- 1 14-ounce can sweetened condensed milk
See recipe card for instruction
Crust Ingredients
Topping Ingredients
How to Make These Sweet and Salty Bars
- Prep all the ingredient first.
- Crush the pretzels and fritos.
- Chop the peanuts.
- Roughly chop the peanut butter cups into bite size pieces.
- 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.
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 and a freezer safe container.
How to freeze raw cookie dough and baked cookies and bars.
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Recipe
Pretzel Corn Chip Peanut Butter Cup Bars
These 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 (I used squares)
- Two cups corn chips, crushed
- ¾ 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 cocktail peanuts
- 2 cups chopped peanut butter cups
- 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. (optional, keeps the paper from blowing onto the bars if you're usig 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.
Bake at 350°F for 20 to 25 minutes . Oven time 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 amke 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.
Notes
Reese's Peanut Butter Cups
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 373Total Fat 19gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 11gCholesterol 10mgSodium 249mgCarbohydrates 48gFiber 2gSugar 31gProtein 6g
Nutrition information is approximate as I am not a registered dietician.
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