Peanut Butter Pretzel Magic Bars

Bar cookiePeanut ButterPretzel

These Peanut Butter Pretzel Magic Bars are a MUST for your next party! Think: Super Bowl, office party, or birthday. They have a pretzel crust with layers of peanut butter, chocolate, coconut, and sweetened condensed milk topped with more pretzels.

Photography Credit: Cindy Rahe

Have you ever had a magic cookie bar? They’re shaggy little squares of graham cracker, coconut, chocolate, butterscotch chips, and condensed milk.

This is an amalgam of pantry goods that, when combined, make for much more than the sum of their parts.

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And while I do love a good old magic cookie bar, for me, the original version leans a little too sweet. So, I made a version with pretzels and peanut butter to bring some salty balance to the party (salt + sugar is my baking language).

The results are these cookie bars layered with a sandy pretzel base, chewy coconut, peanut butter chips, and chocolate chips, bound together with sweetened condensed milk fortified by peanut butter.

They are at once, sticky, chewy, crunchy, sweet, salty, and totally craveable.

Magic Cookie Bars with Peanut Butter and Pretzels


  • To make sure the center of these bars set enough to slice, be sure to bake them until the edges caramelize and turn golden. Then cool them completely to room temperature then chill them in the refrigerator for a few hours before cutting.
  • When you are ready to remove the bars from the pan and cut them, run a knife around the edges and gently turn out the bars. They should be firm enough to handle but the crust can crumble a bit.
  • Cut into squares with a serrated knife.

Magic Bars with Peanut Butter and Pretzels


You can also make these bars a day ahead. Just cover the pan of cooled bars in foil and leave them on the counter.

The sliced bars can be stored at room temperature for up to 5 days. Store them with parchment between the layers or individually wrapped in plastic wrap (easy for grab-and-go treats!).

The bars can also be frozen for up to a month, either individually wrapped in plastic, or with parchment between the layers. Place the bars inside a freezer bag with as much air pressed out as possible.

To thaw, remove the bars from the bag and let them thaw at room temperature.


This recipe was written by Cindy Rahe with assistance from Rachel Knecht.

Peanut Butter Pretzel Magic Bars Recipe

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Cooling time: 3 hours, 30 minutes
  • Yield: 16 large bars or 25 small bars

These bars are quite rich and decadent. Cut into 25 squares if serving at a potluck or large gathering, or into 16 squares if you're in the mood for a bigger treat.


  • 3 1/3 cups (5 oz) mini pretzels, for the crumb crust, plus additional whole pretzels for topping
  • 6 tablespoons melted butter
  • 3 tablespoons sugar
  • 1 (14-ounce) can sweetened condensed milk (397g), divided
  • 1/4 cup (57g) smooth peanut butter
  • 3/4 cups (100g) peanut butter chips
  • 1/2 cup (100g) mini chocolate chips
  • 1 1/2 cups (75g) unsweetened coconut flakes


1 Prep pan: Preheat the oven to 350°F. Line an 8x8-inch square baking pan with foil, allowing a couple inches to overhang down the side of the pan. Generously, coat with cooking spray or brush with melted butter. Set aside. If using a glass baking dish, lower the oven temperature to 325℉.

2 Warm the peanut butter: Pour 1/4 cup of sweetened condensed milk into a small bowl and set aside. In another bowl small bowl, add the peanut butter and remaining condensed milk. When combined you should have about 1 1/4 cups. Microwave for 30 seconds. Stir the mixture until smooth. Set aside to cool.

Seven Layer Bars with Peanut Butter and Pretzels add the milk7 Layer Bars with Peanut Butter and Pretzels warm the peanut butter

3 Make the crust: In the bowl of a food processor, add 3 cups whole pretzels and process for 15 seconds until the largest pieces are the size of small peas. Measure out 1 1/4 cups (120 g) pretzel crumbs and return them to the food processor bowl. (If you have extra crumbs save them to sprinkle on ice cream!)

Add the sugar and melted butter and process continuously for 20 seconds. The mixture will look like wet sand.

Pour the pretzel mixture into the prepared pan. Use a measuring cup or glass to press the mixture firmly into an even layer in the bottom of the pan.

Seven Layer Bars with Peanut Butter and Pretzels weigh the pretzels Magic Cookie Bars with Peanut Butter and Pretzels press the crust into the pan

4 Bake the crust: Bake the crust until it feels firm to the touch and is slightly golden around the edges, about 10 minutes.

5 Assemble the first layer: Stir the peanut butter and condensed mixture again, then pour 3/4 cup of the peanut butter mixture over the baked crust. Use a towel, or oven mitts to gently tilt the pan from corner to corner so the peanut butter mixture completely covers the crust. Top with half of the shredded coconut, half of the peanut butter chips and half of the chocolate chips.

Magic Bars with Peanut Butter and Pretzels add the coconut Magic Cookie Bars with Peanut Butter and Pretzels add the chips

6 Finish assembling: Pour remaining 1/2 cup peanut butter and condensed milk mixture over the entire layer. Top with remaining shredded coconut, peanut butter and chocolate chips. Arrange whole pretzels on top and use your hands to gently press the bars down to ensure the layers are compact. Drizzle with the reserved condensed milk.

Seven Layer Bars with Peanut Butter and Pretzels add the peanut butter 7 Layer Bars with Peanut Butter and Pretzels add the pretzels

7 Bake the bars: Bake on the center rack of the oven for 30-35 minutes until the edges are turning golden and the center is just starting to take on color. The center might be a little soft but the bars will firm up as it cools.

Magic Bars with Peanut Butter and Pretzels

8 Cool: Remove the bars from the oven and cool on a cooling rack for 1 1/2 hours. Take out of the pan and remove foil. Continue cooling on rack for an additional 1 hour. Once bars reach room temperature, wrap in plastic wrap and chill in refrigerator for 2 hours or overnight. This will ensure that the bars slice cleanly with the least amount of crumbling. You can cut them once they’ve cooled to room temp, but the crust may crumble.

9 Serve & store: Once the bars are chilled, slice into 16 squares and serve. Store leftover magic bars in an air-tight container in the refrigerator for 7 days or at room temperature for 5 days.

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Cindy Rahe

Cindy Rahe is the recipe maker and picture taker behind Hungry Girl por Vida. She loves to bake from scratch and make things that taste as good as they look. Cindy was born near Seoul but grew up in California and Nevada. She believes strongly in homemade birthday cakes, creamy coffee, and making room for dessert.

More from Cindy

8 Comments / Reviews

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Did you make it? Rate it!

  1. Barbara

    I made this recipe at the lake in a round aluminum pan since that was what we had – worked.and no parchment was needed. Instead of chocolate chips (allergies), I used sea salt caramel chips. My husband didn’t taste the coconut so next time I will double it.


  2. Rachel Knecht

    This was my first foray into magic bars and they were absolutely delicious l! Very balanced flavors and super easy to make. We all loved them and will definitely make again soon. Thank you!


  3. Jeff

    This recipe looks wonderful! How would I go about making the recipe for a 9 x 13 pan? Measurements, etc. Thanks for your help.

    Show Replies (1)
  4. Jennifer

    How would this work without the coconut?

    Show Replies (2)
  5. Foodiewife

    Magic Cookie Bars (Hello Dollies) are my husband’s favorite. I am loving this version, and I can’t wait to surprise him with it.

7 Layer Bars with Peanut Butter and PretzelsPeanut Butter Pretzel Magic Bars