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PB Pretzel Cookie Crunch Bars

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Ingredients

Scale
  • 1 (16–18 oz) package refrigerated chocolate chip cookie dough
  • 1012 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

  1. Preheat your oven to 350°F. Line an 8×8-inch pan with parchment paper and lightly spray it.
  2. Press half the cookie dough into the bottom of the pan to create an even layer.
  3. Arrange the peanut butter cup halves on top, pressing them gently into the dough.
  4. Sprinkle crushed pretzels evenly over the candy layer.
  5. Drizzle sweetened condensed milk over the top—don’t worry if it doesn’t cover everything perfectly.
  6. Crumble the remaining cookie dough over the top and scatter on the chocolate chips.
  7. Bake for 25–28 minutes, or until golden brown and bubbling around the edges.
  8. Sprinkle with flaky sea salt (if using) and let cool completely in the pan.
  9. Once cooled, lift out using the parchment and cut into squares.
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