Ingredients

1 1/4 sticks unsalted butter, melted, plus more for

pan

5 1/2 cups salted mini pretzel twists

1/4 cup granulated sugar

1 can (14 ounces) sweetened condensed milk

1 1/2 cups lightly salted cocktail peanuts

6 ounces bittersweet chocolate, preferably 61%

cacao, coarsely chopped (about 1 cup)

Preparation

  1. Preheat over to 350. Butter a 9-by-13-inch baking pan and line with parchment, leaving a 1-inch overhang on long sides. Butter parchment.

  2. 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 over evenly over crust. Sprinkle evenly with peanuts, chocolate, and remaining 1 cup pretzels, gently pressing them into milk.

  3. 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 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.