Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolaty Pretzel-and-Peanut Cookie Bars 3.1 (469) 6 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 17, 2019 Rate PRINT Share Close Prep Time: 15 mins Total Time: 2 hrs 15 mins Yield: 20 squares These cookie bars can be made up to three days ahead and stored in a cool place. Ingredients 1 ¼ sticks unsalted butter, melted, plus more for pan 5 ½ cups salted mini pretzel twists ¼ cup granulated sugar 1 can (14 ounces) sweetened condensed milk 1 ⅓ cups lightly salted cocktail peanuts 6 ounces bittersweet chocolate, preferably 61 percent cacao, coarsely chopped (about 1 cup) Directions Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment, leaving a 1-inch overhang on long sides. Butter parchment. Place 4 1/2 cups pretzels in a food processor and pulse until texture resembles coarse cornmeal. Transfer to a bowl and stir in sugar and butter until well combined. Transfer to pan, spreading evenly, and pack down flat with the bottom of a measuring cup. Drizzle condensed milk evenly over crust. Sprinkle evenly with peanuts, chocolate, and remaining 1 cup pretzels, gently pressing them into milk. Bake until chocolate melts and condensed milk bubbles and becomes golden, 20 to 22 minutes. Cool completely in pan on a wire rack, then refrigerate until chocolate is set, about 30 minutes. Run a paring knife between bars and short sides of pan. Using parchment overhangs, transfer to a cutting board. Cut into 20 squares. Originally appeared: Martha Stewart Living, January/February 2014 Rate It PRINT