PB Pretzel Cookie Crunch Bars
Ingredients
Scale
- 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.
Find it online: https://lifeandsprinkles.com/pb-pretzel-cookie-crunch-bars/