Instructions

• Line a 9x13-inch baking pan with parchment paper (optional) or lightly grease the pan; set aside.
• From the 5 cups mini pretzel twists, measure and crush 3 cups into small crumbs: put pretzels in a large zip-top bag and roll with a rolling pin or pulse in a food processor until you have 3 cups of crumbs. Place the crumbs in a large mixing bowl.
• Set aside 24 whole mini pretzel twists for the topping.
• Add 2 cups creamy peanut butter, 2 cups powdered (confectioners') sugar, and 1 cup melted butter to the bowl with the pretzel crumbs. Stir or mix until evenly combined and a pressable dough forms.
• Press the pretzel–peanut butter mixture evenly into the bottom of the prepared 9x13 pan, smoothing and pressing firmly to compact the layer.
• In a microwave-safe bowl combine 1½ cups semi-sweet chocolate chips and the remaining 1/4 cup creamy peanut butter. Microwave in 30-second increments, stirring between increments, until the chocolate and peanut butter are fully melted and smooth.
• Immediately spread the melted chocolate evenly over the pretzel base, using an offset spatula or the back of a spoon.
• Press the 24 reserved whole pretzels lightly into the chocolate in a 4-across by 6-down grid so each finished bar will have one centered pretzel.
• Refrigerate until the chocolate is set, about 30 minutes. Remove the slab from the pan using the parchment (if used) and cut into 24 bars.