Chocolate Peanut Butter Pretzel Cheesecake Bars

If you’re a fan of the salty-sweet combo, these Chocolate Peanut Butter Pretzel Cheesecake Bars are a dream come true. With a crunchy pretzel crust, a creamy peanut butter cheesecake filling, and a luscious chocolate ganache topping, every bite is pure indulgence. They’re perfect for parties, holidays, or anytime you want to treat yourself to something decadent and irresistible.

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Why You’ll Love This Recipe
Sweet & Salty Perfection – The contrast of salty pretzels and rich chocolate is unforgettable.
Creamy & Crunchy – Every layer adds a unique texture that keeps you coming back for more.
Easy to Make – No need for a springform pan or water bath. Just layer, bake, and chill.
Great for Sharing – These bars slice beautifully and are perfect for potlucks and parties.
Freezer-Friendly – Make ahead and store for whenever a sweet craving hits.

Ingredients You’ll Need

For the Pretzel Crust:

• 2 cups crushed pretzels (about 5 cups whole pretzels)
• ½ cup unsalted butter, melted
• ¼ cup brown sugar, packed

For the Peanut Butter Cheesecake Layer:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• ½ cup creamy peanut butter
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup sour cream

For the Chocolate Ganache Topping:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream

Optional Toppings:

• Crushed pretzels
• Peanut butter drizzle
• Mini chocolate chips
• Sea salt flakes

Tools You’ll Need

• 9×9 inch baking pan
• Mixing bowls
• Electric mixer or hand whisk
• Parchment paper
• Saucepan
• Spatula

Step-by-Step Instructions

Step 1: Prepare the Pretzel Crust

1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on the sides.
2. In a bowl, combine crushed pretzels, melted butter, and brown sugar. Mix until the texture resembles wet sand.
3. Press the mixture firmly into the bottom of the prepared pan, using the back of a spoon or a measuring cup to flatten evenly.
4. Bake for 10 minutes. Remove from oven and let cool while you prepare the filling.

Step 2: Make the Peanut Butter Cheesecake Layer

1. In a large mixing bowl, beat the softened cream cheese until smooth.
2. Add sugar and peanut butter, and mix until well combined.
3. Beat in the eggs one at a time, scraping down the sides of the bowl as needed.
4. Stir in vanilla extract and sour cream until the mixture is creamy and uniform.
5. Pour the cheesecake filling over the cooled pretzel crust and spread evenly with a spatula.

Step 3: Bake the Cheesecake Bars

1. Bake at 350°F (175°C) for 25-30 minutes, or until the center is set but still slightly jiggly.
2. Remove from oven and cool to room temperature, then transfer to the fridge to chill for at least 4 hours (or overnight for best results).

Step 4: Add the Chocolate Ganache Topping

1. In a small saucepan, heat heavy cream over medium heat until just about to boil.
2. Remove from heat and pour over the chocolate chips in a heatproof bowl.
3. Let sit for 2-3 minutes, then stir until smooth and glossy.
4. Pour the ganache over the chilled cheesecake layer and spread evenly.
5. Top with crushed pretzels, peanut butter drizzle, or sea salt if desired.
6. Chill again for 30 minutes, or until the ganache is set.

Step 5: Slice and Serve

1. Lift the bars out of the pan using the parchment overhang.
2. Use a sharp knife to cut into squares or rectangles. Wipe the knife clean between cuts for tidy edges.
3. Serve chilled and enjoy the salty-sweet goodness in every bite.

Tips for Perfect Cheesecake Bars
Use Room Temperature Ingredients – Softened cream cheese blends smoothly and prevents lumps.
Don’t Overbake – The center should have a slight jiggle to it; it firms up as it cools.
Chill Thoroughly – This helps the bars set and makes slicing clean and easy.
Line the Pan – Parchment paper makes removing the bars a breeze.
Customize the Toppings – Sprinkle on extra chocolate chips, drizzle melted peanut butter, or go with a dusting of crushed pretzels.

Serving Suggestions
Serve with a glass of cold milk or a hot cup of coffee for a satisfying treat.
Add a scoop of vanilla ice cream on top for a dessert that feels like it came from a fancy bakery.
For parties, cut into smaller squares and serve on a decorative platter.

How to Store & Freeze

Storing:

• Refrigerate: Store in an airtight container for up to 5 days.
• Keep chilled until ready to serve for best texture.

Freezing:

• Wrap individual bars in plastic wrap, then place in a freezer-safe container or zip-top bag.
• Freeze for up to 2 months. Thaw in the fridge before serving.

Frequently Asked Questions

1. Can I use natural peanut butter?
   Yes, but make sure it’s well-stirred and not too runny, or the texture may be affected.
2. Can I make this without a mixer?
   Definitely! A sturdy whisk and a little elbow grease will do the trick, just ensure everything is well blended.
3. What can I substitute for pretzels in the crust?
   Try graham crackers, digestive biscuits, or crushed cookies if you want a less salty base.
4. Can I make this gluten-free?
   Yes! Use gluten-free pretzels for the crust and check all labels for gluten-free ingredients.
5. Can I make it in a larger pan?
   You can double the recipe for a 9×13-inch pan. Adjust baking time accordingly and keep an eye on the center for doneness.

Final Thoughts

These Chocolate Peanut Butter Pretzel Cheesecake Bars are the ultimate dessert trifecta—rich, creamy, crunchy, and perfectly balanced between sweet and salty. Whether you’re baking for a celebration or just treating yourself, this recipe delivers bakery-quality bars right from your home kitchen.

So grab your mixing bowls and pretzels—it’s time to whip up a batch of irresistible indulgence that everyone will remember.

Try them out and let me know how yours turned out! Don’t forget to leave a review below and share your bar photos on Pinterest or Instagram!

Preparation Time: 15 minutes
Cooking Time: 30 minutes + chilling time
Cuisine: American

Nutritional Information (Per Serving):
Calories: 410 | Protein: 6g | Carbohydrates: 31g | Fat: 29g | Fiber: 2g | Sodium: 310mg

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