Ingredients
- 1 1/4 stick unsalted butter, melted, plus more for the pan
- 5 1/2 cup salted mini pretzel twists
- 1/4 cup granulated sugar
- 1 can (14 ounces) sweetened condensed milk
- 1 can ⅓ cups lightly salted cocktail peanuts
- 6 ounce bittersweet chocolate, preferably 61 percent cacao, coarsely chopped (about 1 cup)
Preparation
Baking 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 ½ 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 a 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 a pan on a wire rack, then refrigerated 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.
