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Triple Layer Peanut Butter Cup Pretzel Krispies Bars
[Vegan]

SS By: Sheri Silver

Author Bio

Sheri Silver is a mom of three, landscape designer, and author of the blog, Donuts, Dresses,... Read More

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Stacked Triple Layer Peanut Butter Cup Pretzel Krispies Bars, showcasing the crunchy base, creamy peanut butter, and smooth chocolate layers.

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Triple Layer Peanut Butter Cup Pretzel Krispies Bars [Vegan]

Dairy Free

These bars are a triple threat of pretzels and crisp rice cereal, peanut butter cup filling, and a rich chocolate glaze. They're like decadent little bites of heaven! Though there are three separate layers, each takes just a few minutes to make — most of the time spont on these... Read More

Ingredients You Need for Triple Layer Peanut Butter Cup Pretzel Krispies Bars [Vegan]

1 cup crushed salted pretzels (regular or gluten-free)
3/4 cup crisped rice cereal (regular or gluten-free)
1/4 cup sugar
1/4 cup water
3 tablespoons, plus 1/2 teaspoon light corn syrup
7 tablespoons vegan butter
5 ounces vegan chocolate chips
1 cup peanut butter (or any nut butter)
3 ounces vegan chocolate chips

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How to Prepare Triple Layer Peanut Butter Cup Pretzel Krispies Bars [Vegan]

Line an 8x8-inch baking pan on both sides with parchment paper, creating a “sling.” Place the crushed pretzels and cereal in a large bowl.

To Make the First Layer:

Combine the sugar, water, and 3 tablespoons corn syrup in a small saucepan. Bring to a boil and cook until a candy thermometer registers 235°F (about 5 minutes).
Remove from heat and stir in 3 tablespoons of the butter. Immediately pour over the pretzel/cereal mixture and stir to coat.
Transfer this mixture to the prepared pan and press in evenly. Let cool.
Wash and dry your saucepan, and fill it halfway with water, and bring to a simmer.

To Make the Second Layer:

Combine the chocolate listed first in the ingredients list and peanut butter in the top of a double boiler. Place over your saucepan of simmering water and stir until smooth.
Pour over the cooled crust and spread evenly, then refrigerate till hardened (about 60 minutes). Wash and dry the bowl; return the saucepan of water to a simmer.

To Make the Third Layer and to Serve:

Combine the chocolate, remaining 4 tablespoons butter, and remaining 1/2 teaspoon corn syrup in the top of the double boiler.
Place over your saucepan of simmering water and stir until smooth. Pour over the chilled layer and spread evenly.
Refrigerate until hardened (about one hour). Cut into squares and serve.