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The easiest 8 ingredients Salted Pretzel Magic Bars. These are some of the best cookie bars…rich and decadent, heavy on the chocolate, and oh so gooey! Made with pretzels, vanilla, sweet, sweetened condensed milk, coconut, chocolate chips, and peanuts for a cookie bar that’s addictingly delicious. Every bite is slightly crisp on top but soft and gooey in the center with just a bite of pretzel crunch. So DELICIOUS. Absolutely nothing not to love about these salty, sweet Magic Bars. Bonus? These bars are easy to make, use simple ingredients, and take only minutes to prep. They’re deliciously easy, they’re magical!
Happy Friday! Happy Snow Day! It’s been snowing hardcore here since Wednesday, so happy snow week/weekend for us. Perfect baking weather.
Right off the bat, I’m just going to say, these bars are really, really, hard not to love.
So let’s just jump right into them.
As I said above, they have that salty-sweet combination that truly keeps everyone coming back for seconds…and thirds. And on top of their deliciousness, they couldn’t be easier to make.
Soo, you see? They’re magic! In all seriousness though, they really are pretty amazing. Do you remember the Magic Bars your mom or grandma used to make? Well, these are those bars, only better.
Here’s the quick story
I’ve been wanting to share my mom’s Magic Bar recipe for the longest time, but just never found the perfect time. When we had a giant snow day this past week, the only thing I felt like doing was baking. I remembered back to these bars, and just like that, I found the perfect time to bake up mom’s Magic Bars.
Except, when I looked back at her recipe, I realized that the bars she makes are made with graham crackers. Don’t get me wrong, I love graham crackers, but I love them in a S’more, or maybe dipped in cold milk (does anyone else do this?). Not in my chocolate bars. And that’s when I had the idea for pretzels. It’s not rocket science or genius by any means, but it sure made these Magic Bars just a touch more delicious than all the rest out there.
Bold statement, but in my eyes, it’s true.
Here are the details.
The things about magic bars? They’re EASY. Which is one part of the “magic”.
Just mix a bunch of pretzel crumbs with melted butter, then press that mix into a baking dish. Now layer on the sweetened condensed milk (this is the key ingredient that really holds everything together). Then add the coconut, so many chocolate chips, and salty peanuts…and bake.
Twenty minutes later you’ll have the sweetest, prettiest Salted Pretzel Magic Bars. Simple as that.
Since these bars are very, very gooey when they come out of the oven, it’s best to really let them cool before cutting them. Usually, I’m all about cutting into bars warms, but with these, you’ve got to let them set up before you cut…unless you want to eat your bars with a fork. In which case, by all means, enjoy these warm out of the oven.
Yummmm.
Otherwise, let them cool. If you want to add a little extra touch, you can drizzle the top of the bars with melted chocolate. It’s not needed, but I love the look of the chocolate drizzle and we all know you can never have too much chocolate.
And if you’re into it, a little sprinkle of sea salt on top really seals the deal!
And that’s it. Do you see?
So simple, they’re magic. But what else makes them magic…they’re chocolatey, salty, sweet, gooey, and have just the tiniest bit of CRUNCH. Basically, they’re everything you could want out of a dessert bar.
I love to double the recipe, then cut up the second batch and send them off with my brothers to gift to everyone they snowboard with. Red especially loves bringing his friends HBH treats and these are always the biggest hit.
As I said, they’re pretty hard not to love.
Soo with that, how about some Friday night baking? These are easy enough to have mixed up and baked in less than an hour. And my guess is that you already have all the ingredients on hand. Bake that double batch and save the second batch for Sunday’s game. They’ll make the perfect Super Bowl dessert!
Looking for more quick desserts? Here are a few to try:
Lunchroom Chocolate Peanut Butter Bars
Lastly, if you make these salted pretzel magic bars, 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!
Salted Pretzel Magic Bars
Servings: 22 bars
Calories Per Serving: 341 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 cups pretzel crumbs, plus extra pretzels for topping
- 1/2 cup butter, melted
- 2 teaspoons vanilla extract
- 1 (14 ounce) can sweetened condensed milk
- 2 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups sweetened or unsweetened coconut flakes
- 1 cup roasted peanuts (or any other toasted nut)
- melted chocolate, for drizzling (optional)
- flaky sea salt
Instructions
- 1. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment. 2. In a bowl, combine the pretzel crumbs, butter, and vanilla. Press the mix into the prepared baking dish. Gently pour the condensed milk over the pretzels in an even layer. Sprinkle the coconut flakes evenly over the condensed milk, then add 2 cups chocolate chips in an even layer and then layer on the nuts. Sprinkle over the remaining 1/2 cup chocolate chips. Add a handful of pretzels, if desired. Press down with a fork to help submerge everything. 3. Bake the bars for 25 minutes. If desired, drizzle over a little melted chocolate. Sprinkle with flaky sea salt (if desired). Let cool before slicing.
Made these today and were delicious and perfect!! Two tips that helped me get nice firm bars for cutting: Use an additional 1/2 cup of pretzels finely ground to fill any open spaces between pretzel crumbs on the bottom so the pan doesn’t show through. Once all of the layers of ingredients are in the pan, place a sheet of aluminum foil the size of the pan over the ingredients and press firmly on the foil to push the layers together in a quick and uniform manner. You dont need to oil it. Once the pretzel bars are cooled, they cut beautifully and don’t fall apart. Great recipe! Thank you for sharing!!
Hey there,
Thanks so much for making the recipe, I am so glad it was enjoyed! Have a great week! xTieghan
How much sea salt? Assuming after baking..do you wait until it cools? Thanks
Hey Jen,
You an sprinkle while they are still warm, as much sea salt to your liking. I hope you love the recipe! xTieghan
I made these today, and they did NOT disappoint. They are gooey, chocolatey, salty and delicious. They are the perfect balance. My boyfriend went back for thirds. These are a tasty tasty treat.
Hey Shannon,
Thanks so much for making the recipe, I am so glad it was enjoyed! Have a great week! xTieghan
Hello!! If you double the recipe, do you recommend cooking for any longer? And how long would you recommend to dry? I took mine out of the oven and the sweetened condensed milk seems a bit runny still and they have not formed a bar like consistency. Thank you!! 🙂
Hey Jordan,
I have not tried doubling this recipe, but if you was a 9×13 pan, then yes you will want to double the baking time as well. Let me know how they turn out! xTieghan
First, your directions DO say to use a 9×13 pan for 25 minutes, why are you telling Jordan that if she doubles the recipe, she should double the baking time????
Second, you said in your discussion before the recipe that you HAVE doubled the recipe….
It seems to me that many people have had problems with this recipe. You really ought to rework it. People depend upon your recipes being reliable. This one isn’t. Sorry….
Hey Geraldine,
Sorry, I am slightly confused about the issue here. I know the recipe calls for using a 9×13 pan. If you double the recipe then yes you will certainly need to increase your baking time. Please let me know how I can help. xTieghan
Hi Tieghan – how do I get the middle to set up? I had to use 1 1/2 cans of condensed milk since my first can was “not runny” enough to cover the pretzels. I baked for 28 minutes and it still look loose in the middle…will it harden as it cools – or should I cook it more? It looks and smells wonderfulll
Hey Kris,
I am so glad this recipe was enjoyed, thanks for making it! I would allow it to cool. Have a great week! xTieghan
Can you use evaporates instead of condensed milk?
Hey Rachel,
Sorry evaporated milk won’t work quite the same way as sweetened condensed milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan
For me, the 1 1/2 cups pretzel crumb mixture did not fill the bottom of a 9×13 dish, even when spread thin. Seemed like more pretzels were needed.
Hey Michelle,
So sorry about this! Next time try adding more pretzels:) xTieghan
Updating my comment They need some time to firm up these are amazing Just need to be patient another keeper from you!
Hey Annie,
I am so glad this recipe was enjoyed, thanks for making it! Have a great week! xTieghan
Easiest trick to melt the chocolate to drizzle??
Hey Julie,
I just melt in the microwave:) I hope you love the recipe! xTieghan
Concept is great, I love chocolate covered pretzels but these are a bit dry. Crust is super crumbly – maybe not enough butter so they dont hold together well. I may put some ganache on top to moisten them. Tastes kind of like a candy bar. Won’t make again.
Hey Charlotte,
Sorry you didn’t enjoy the recipe, let me know if I can help in anyway! xTieghan
Amazing recipe!! I made a few subs with what I had on hand… I did half chocolate chips and half butterscotch chips and honey roasted peanuts. So delicious!!!
Hey Alicia,
I am thrilled you enjoyed this recipe, thanks so much for making it! Happy Sunday! xTieghan
These are delicious! We have some who don’t like coconut so I just did half oatmeal on one side and half coconut on the other. Both were yummy! I’m not a talented baker but this was so easy and foolproof to make. Thanks for another great recipe.
Hey Amber,
I am thrilled you enjoyed this recipe, thanks so much for making it! Happy Sunday! xTieghan
Can I use the traditional graham crackers instead of pretzels for the bottom crust?
Hey Stefanie,
Sure, that would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
These were divine! I popped them in the freezer after they had cooled off a bit so they could harden up a bit. So easy to make too! Thank you, Tieghan!
Hey Kim,
I am thrilled you enjoyed this recipe, thanks so much for making it! Happy Sunday! xTieghan
Definitely making these. Any ideas to replace the coconut. I’d like to make a second batch for a friend with coconut allergy.
Hey Jeri,
I would use oats in place of the coconut. I hope you love the recipe, please let me know if you have any other questions! xTieghan