PB Pretzel Cookie Crunch Bars
June 15, 2025
PB Pretzel Cookie Crunch Bars: Gooey, Salty-Sweet Bars Loaded with Peanut Butter Cups, Pretzels, and Cookie Dough
If you love that sweet-and-salty combo, PB Pretzel Cookie Crunch Bars are about to be your new favorite dessert. They’re gooey in all the right places, thanks to sweetened condensed milk, and loaded with cookie dough, peanut butter cups, and pretzels for the perfect crunch. These bars are the definition of low-effort, high-reward—just layer, bake, and snack away!
Why You’ll Love This Recipe
- No mixer or fuss—just press, layer, and bake.
- The perfect mix of gooey, crunchy, and chewy textures.
- PB Pretzel Cookie Crunch Bars are packed with sweet and salty flavor.
- A crowd-pleasing dessert with cookie dough, pretzels, and peanut butter cups.
- Fun to make and even more fun to eat.
- Freezer-friendly and easy to slice into bars for sharing.
Before You Bake
Do I need to chill the cookie dough first?
Nope! You can use the refrigerated dough straight from the package—no chilling needed.
Can I use homemade cookie dough instead of store-bought?
Absolutely! Just make sure it’s a standard chocolate chip dough and soft enough to press into the pan.
Will the sweetened condensed milk make the bars soggy?
Not at all. It bakes into the layers, adding gooey richness that sets as the bars cool.
PB Pretzel Cookie Crunch Bars
Ingredients
- 1 (16–18 oz) package refrigerated chocolate chip cookie dough
- 10–12 mini peanut butter cups, halved (I used the Limited Edition Peanut Butter Pie flavor)
- 1 cup crushed pretzels
- ½ cup sweetened condensed milk
- ½ cup mini or regular chocolate chips
- Flaky sea salt, optional
Instructions
- Preheat your oven to 350°F. Line an 8×8-inch pan with parchment paper and lightly spray it.
- Press half the cookie dough into the bottom of the pan to create an even layer.
- Arrange the peanut butter cup halves on top, pressing them gently into the dough.
- Sprinkle crushed pretzels evenly over the candy layer.
- Drizzle sweetened condensed milk over the top—don’t worry if it doesn’t cover everything perfectly.
- Crumble the remaining cookie dough over the top and scatter on the chocolate chips.
- Bake for 25–28 minutes, or until golden brown and bubbling around the edges.
- Sprinkle with flaky sea salt (if using) and let cool completely in the pan.
- Once cooled, lift out using the parchment and cut into squares.
FAQ
Can I make PB Pretzel Cookie Crunch Bars ahead of time?
Yes! These bars can be made a day or two in advance. Store them tightly covered at room temperature or in the fridge for a firmer texture.
Do I need to use mini peanut butter cups?
Mini cups work best for even layering, but you can chop up regular ones if that’s what you have.
Can I freeze these cookie bars?
Yes—once cooled and sliced, wrap tightly and freeze for up to 2 months. Thaw at room temp before serving.
How do I store leftovers?
Keep them in an airtight container for 3–4 days at room temp or up to a week in the fridge.
Can I make this gluten-free?
Yes, just use a gluten-free cookie dough and pretzels to make the recipe celiac-friendly.
Sprinkle of Fun
Hosting a bunco night? These PB Pretzel Cookie Crunch Bars are the ultimate sweet treat to roll out for game night. Gooey, salty, sweet, and easy to make ahead—they’re perfect for sharing with a lively table of dice-rolling friends. Invite your neighbors, grab some snacks and drinks, and let the good times (and cookie bars) roll!
Grab More Treats
Love peanut butter? Then you’ll love this recipe
More bar ideas? Check them out here
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