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Bale Bars

  • Total Time: 15 mins
  • Yield: 24 1x


  • 3 tablespoons unsalted butter
  • 1/3 cup packed dark brown sugar
  • 1/3 cup heavy cream
  • 1 cup white baking chips
  • 1 tablespoon plus 1 ½ teaspoons pure vanilla extract, divided
  • 1 cup creamy peanut butter
  • ¾ cup peanuts (I used dry roasted unsalted)
  • 3 cups salted thin pretzel sticks (I used Rold Gold)


  1. Line a 9 by 13 inch pan with parchment, leaving enough overhang to be able to pull the bars out later.
  2. In a large bowl, combine peanuts and pretzels with your fingers.
  3. In a medium saucepan over medium heat, melt the butter. Once melted, add the sugar and cream and bring to a low boil for 4 minutes. Remove the pan from the heat and add the white chips and 1 tablespoon vanilla and stir until the chips are completely melted into the mixture. Add the additional 1 ½ teaspoons vanilla and peanut butter and stir until combined.
  4. Pour the white chip-peanut butter mixture over the pretzel-peanut mixture and stir until all the pretzels and peanuts are fully coated. Pour the mixture into the prepared pan and smooth into an even layer.
  5. Refrigerate for at least 90 minutes until the bars are firm. Cut into pieces and serve. May be stored in the refrigerator in an airtight container for up to 3 days. I do not recommend freezing this recipe.


Recipe adapted from Baked Elements

  • Prep Time: 10 mins
  • Cook Time: 5 mins