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Just because it’s Friday…Chocolate Peanut Butter Pretzel Blondies. You don’t need to be a skilled baker to bake up these deliciously EASY blondies. These bars require just one bowl, pantry staple ingredients, and take almost no effort to make. They’re sweet, salty, peanutty, extra chocolatey, and every last bite is truly delicious. The perfect treat to bring along to your next fall dinner or game day outing. Nothing not to love!

overhead photo of Chocolate Peanut Butter Pretzel Blondies

The first Friday in September requires something chocolatey and something peanutty, don’t you agree?

I didn’t do this intentionally, but looking back at the first Friday of September over the past couple years, I’ve shared a new peanut butter and chocolate dessert each time. Last year it was these crazy good brownies and the year before, it was buckeye ice cream. It’s clear this time of year has me thinking about all things peanut butter and chocolate…and all things football too.

Why? Because I grew up in Cleveland, Ohio. And you want to know possibly the best thing to come out of the state of Ohio?

Chocolate Peanut Butter Pretzel Blondie dough in mixing bowl


And no, not the ones that fall from the trees, the peanut butter and chocolate kind. Anyone from Ohio knows what I’m talking about, buckeyes are simply the best. If you’re unfamiliar, they are peanut butter balls dipped in chocolate. And even though they are simple, they are so so good.

We could not love them more, and to me, they also represent the start of football season. My mom used to make buckeyes every single fall around this time. She was a true pro and I really need to get her recipe and recreate them. I’ve made a healthier version, but not the real deal. Until then, let me tell you about these blondies.

overhead photo of Chocolate Peanut Butter Pretzel Blondies

Originally, I had something else planned for today. But the recipe I had planned to share still needs some adjusting, so these blondies came into play. And to be very honest, I like these so much more than what I had planned on sharing anyway. Like so much more.

These blondies are a game-changer. First of all they could not be easier to make. Pantry ingredients, 1 bowl, 15 minutes to prep, 25 minutes to bake, and that’s it. Simple. Simple.

Most importantly though? These blondies are mouthwateringly good. Doughy, peanutty, chocolatey, sweet, and just perfectly salty. Pretty much the best dessert combo there is.

overhead close up photo of Chocolate Peanut Butter Pretzel Blondies with 1 blondie broken in half

To make these blondies the process is pretty effortless.

Start out by browning salted butter on the stove. Browning the butter really adds a rich nutty flavor to these bars and makes them just a touch cozier. Perfect as we slowly head into the cooler days of Autumn. Once the butter is browned, remove from the stove and dump in all the remaining ingredients. Yes, everything just goes right on in.

Well, don’t add the chocolate chips. Those go in very last after the dough has had a few minutes to cool off a bit.

OK, and don’t add the pretzels either, those go on top.

But everything else? The eggs, the peanut butter, vanilla, flour, etc…it all goes into one pot. Once the dough has cooled off, stir in the chocolate chips, then press the dough into the baking dish, swirl in some additional peanut butter, add the pretzels on top, and bake. Twenty..ish minutes later you’ll have the best, gooiest blondies.

overhead photo of Chocolate Peanut Butter Pretzel Blondies

I really can’t describe how good these are. Just trust me here.

Make these this weekend for Sunday’s football game. Then keep the recipe in your back pocket for upcoming fall gatherings, tailgate parties, and soon enough…the holidays. These blondies will be great for it all.

side angled photo of Chocolate Peanut Butter Pretzel Blondies stacked on top of each other

And if you’re looking for something sweet for your Friday night, make these! The combination of peanut butter, sweet chocolate, and salty pretzels is pretty hard not to love. And if you don’t have time to wait for them cool? Grab a fork and dive in – family style.

Warm peanutty, chocolatey, salty blondies…SO GOOD.

So, with that enjoy your weekend, bake blondies, and I’ll see you back here Sunday!

side angled close up photo of Chocolate Peanut Butter Pretzel Blondie broken in half

If you make these chocolate peanut butter pretzel blondies be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Chocolate Peanut Butter Pretzel Blondies

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 20
Calories Per Serving: 1184 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish.
    2. Add the butter to a medium pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and stir in 1/2 cup peanut butter, the brown sugar, and sugar. Let this cool until no longer hot, about 5 minutes. Add the eggs, and vanilla. Add the flour and baking powder. Transfer the dough to the freezer and chill 5 minutes or until the dough is no longer warm to the touch. Stir in the chocolate chips. 
    3. Spread 1/2 the dough out into the prepared dish. Dollop and then gently swirl the remaining 1/4 cup peanut butter into the dough. Add the remaining dough over top, don't worry if it does not fully cover the peanut butter. Arrange the pretzels over top the dough, gently pressing to adhere. Transfer to the oven and bake for 22-25 minutes, just until set in the center. Remove from the oven and drizzle with melted milk chocolate and sprinkle with sea salt (if desired). Let cool. Cut into bars. Store for up to 5 days in an airtight container.
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  1. Mine are still cooking but it would have helped if you had written 3/4 c peanut butter (divided). I know I should have read all the way through, but I didn’t. If it had said “Divided”, I would have read through to see why it was divided. I hope they still turn out!

  2. Can you make these into cookies. I am
    Sure you can hit them how do you handle the second half of the peanut butter.

    1. Hey Alexandra,
      Yes, that should work well for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan

    1. Hey Missy,
      I personally haven’t tried this, but I would use flax eggs. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  3. 5 stars
    Bars are in the oven baking as I type this – was thinking about doing in 9×9 pan to make for a thicker bar (they seemed thin in the 9×13)…that said, if I do use 9×9 in the future – how would that change the baking time?

    1. Hey Kassie,
      I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! You would need to increase the baking time by 5-10 minutes. xTieghan

      1. If I am running a little short on my butter could I possibly substitute coconut oil for half the butter? thank you in advance 🙂

  4. 5 stars
    Hi there! I have made this recipe before and it is fantastic. I’m hoping to make it for my husband’s birthday tomorrow (it’s his favorite), but I want to get a head start. Do you think it’s okay to make the batter and let it chill 24 hours in the fridge before baking?

    1. Hey Miriam,
      I am so glad that this recipe was enjoyed, thanks a bunch for making it! Sure, I think that would be fine to do! xxTieghan

    1. Hey Meg,
      I would try almond butter! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. 4 stars
    These are delicious – the only change I would make is adding salt to the batter. The choclate chips, peanutbutter and chocolate drizzle make this very sweet. Event with the pretzels and salt on top, I still wished I had added salt to the batter. Possibly even pretzel chunks inside as well.

  6. 4 stars
    Delicious! I wanted to suggest that you add a note to the peanut butter to separate into two portions – 1/2 cup + 1/4 cup. Unfortunately, I added all the peanut butter at once. It still turned out fine, just a bit fudgy. Very easy recipe to make and to eat!

    1. I would second this. So bummed because was following the directions in order and then got to the third step and realized I should’ve only added 1/2 cup peanut butter to the batter.

    1. Hi Laura! I am really sorry about that! The baking time worked for me.. Is there anything you changed about the recipe? xTieghan

  7. 5 stars
    Made these unique blondie brownies for pot luck lunch today. OMG!! I knew they’d be fantastic but no other desserts were eaten and every one wanted the recipe. Thank you Amanda and Lauren for introducing me to Half Baked Harvest and Tieghan Gerard!

  8. They were soooo good! The only thing I did different was use chopped peanuts on the top instead of pretzels, since that’s what I had. Yum!