Home » Desserts » Bars and Brownies » Peanut Butter Pretzel Granola Bars

Peanut Butter Pretzel Granola Bars

ByAmber Brady On Updated
15 Comments

This post may contain affiliate links, meaning that I may receive a commission at no cost to you if you use a link provided. All opinions shared are my own. You can review my full disclosure policy here.

Recipe
5 from 1 rating

Anything peanut butter & pretzel has my name all over it! Like I have this salty/sweet addiction that is pretty hard to ignore. Just take a look at my Caramel Pretzel Magic Bars, Peanut Butter Chocolate Chip Pretzel Bars, & Caramel Pretzel Chocolate Chip Cookies to name a few.

These Peanut Butter Pretzel Granola Bars fit right into my salty/sweet addiction, but in granola bar form. They are incredible when eaten straight from the fridge. Even though they are cold, they are so soft & chewy & couldn’t be easier to make! Perfect for after school snacking as well!

5 from 1 rating

Peanut Butter Pretzel Granola Bars

Created by Amber Brady
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
 

  • Place oats, rice krispies cereal, & all but ½ cup of the broken pretzel pieces into a bowl.
  • Heat butter, brown sugar, honey, & peanut butter in a saucepan over medium heat. Boil lightly for 2 minutes. Remove from heat & stir in vanilla (will bubble up so be careful.)
  • Pour mixture into the bowl of dry ingredients. Fold gently, but coat all of the oat mixture. Spread into a greased jelly roll pan. Roll flat with a rolling pin. Sprinkle the top with chocolate chunks & reserved ½ cup of pretzel pieces & gently press into the granola bars with the rolling pin. Immediately refrigerate for 30 minutes before cutting. Keep refrigerated. (I covered my pan with plastic wrap as well.)

Notes

*May substitute a 9×13″ pan for thicker bars.
*If using a jelly roll pan, cut bars 3×12 for average granola bar size. (Makes 36 granola bars this way.)
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

Did you make this?

Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!

Save This recipe

Enter your email below to get a link to this recipe emailed straight to you to save later! Plus be signed up for all new recipes.

Please enable JavaScript in your browser to complete this form.

I’m a culinary graduate, professional baker, and a true dessert enthusiast. I’m here to guide you through step-by-step recipes that will help you master the art of baking and create mouthwatering desserts.

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *
I reserve the right to remove comments or reviews at my discretion. For more details, refer to my disclosure statement.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

15 Comments

  1. Pingback: The Great Big List of Granola Recipes • Sarahs Bake Studio
  2. Pingback: The Great Big List of Granola Recipes | Sarahs Bake Studio
  3. Pingback: 22 Recipes To Dress Up Store Bought Pretzels! -

More You'll Love