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Ingredients
| 6 tablespoons | Butter, unsalted, melted |
| 1/2 teaspoon | Pure vanilla extract |
| 4 ounces | Pretzel sticks, crushed (about 1 cup of crumbs) |
| 2/3 cup | Creamy peanut butter |
| 1 cup | Confectioners sugar, sifted |
| 3/4 cup | Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips |
| 3 tablespoons | Creamy peanut butter |
Directions
- Line an 8x8 inch pan with aluminum foil or parchment paper and set aside.
- In a large bowl, stir together butter and vanilla extract. With an electric mixer on low speed, add in the pretzel crumbs, 2/3 cup peanut butter, and confectioners sugar. Mix until thoroughly combined.
- Press mixture into prepared pan to form an even crust layer.
- In a medium microwave-safe bowl, combine Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and peanut butter. Microwave on medium power (50 percent) for 1 minute. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth.
- Using an offset spatula, spread chocolate mixture over the prepared crust layer.
- Refrigerate bars for at least one hour before cutting into squares or sticks.
