Peanut Butter Pretzel Energy Squares

Peanut Butter Pretzel Energy Squares

Crushed pretzels add a salty crunch to these no-bake peanut butter squares.

Total 2 hr 5 min Makes 16 squares Calories 215/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Peanuts, Wheat

These no-bake bars combine creamy peanut butter, honey, and crushed pretzels for a sweet-salty snack with a satisfying crunch. Pressed into a pan and chilled until firm, they make an easy make-ahead snack for lunchboxes or post-workout fuel. No oven required, just a few minutes of mixing and some patience in the fridge.

Ingredients

  • 1 1/2 cups creamy peanut butter
  • 1/2 cup honey
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2 cups crushed pretzels
  • 1 1/2 cups old-fashioned rolled oats
  • 1/2 cup mini chocolate chips
  • 1/4 teaspoon fine sea salt

Method

  1. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy lifting.

  2. In a large bowl, stir together the peanut butter, honey, melted butter, and vanilla extract until smooth and well combined.

  3. Add the crushed pretzels, rolled oats, and sea salt to the peanut butter mixture and stir until evenly coated.

  4. Fold in the mini chocolate chips, reserving a small handful to sprinkle on top.

  5. Transfer the mixture to the prepared pan and press firmly and evenly into the bottom using the back of a spoon or your hands. Sprinkle the reserved chocolate chips over the top and press gently.

  6. Cover the pan and refrigerate until firm enough to slice, at least 2 hours.

  7. Lift the slab from the pan using the parchment overhang, transfer to a cutting board, and cut into 16 squares.

  8. Store squares in an airtight container in the refrigerator for up to 1 week.

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    Peanut Butter Pretzel Energy Squares

    These no-bake bars combine creamy peanut butter, honey, and crushed pretzels for a sweet-salty snack with a satisfying crunch. Pressed into a pan and chilled until firm, they make an easy make-ahead snack for lunchboxes or post-workout fuel. No oven required, just a few minutes of mixing and some patience in the fridge.

    2 hr 5 min 16 squares 215 cal

    Ingredients

    • 1 1/2 cups creamy peanut butter
    • 1/2 cup honey
    • 1/4 cup unsalted butter, melted
    • 1 teaspoon vanilla extract
    • 2 cups crushed pretzels
    • 1 1/2 cups old-fashioned rolled oats
    • 1/2 cup mini chocolate chips
    • 1/4 teaspoon fine sea salt

    Method

    1. 1

      Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy lifting.

    2. 2

      In a large bowl, stir together the peanut butter, honey, melted butter, and vanilla extract until smooth and well combined.

    3. 3

      Add the crushed pretzels, rolled oats, and sea salt to the peanut butter mixture and stir until evenly coated.

    4. 4

      Fold in the mini chocolate chips, reserving a small handful to sprinkle on top.

    5. 5

      Transfer the mixture to the prepared pan and press firmly and evenly into the bottom using the back of a spoon or your hands. Sprinkle the reserved chocolate chips over the top and press gently.

    6. 6

      Cover the pan and refrigerate until firm enough to slice, at least 2 hours.

    7. 7

      Lift the slab from the pan using the parchment overhang, transfer to a cutting board, and cut into 16 squares.

    8. 8

      Store squares in an airtight container in the refrigerator for up to 1 week.