M&M Pretzel Bars Recipe

5 from 1 vote

Sweet brown sugar, crunchy pretzels, and smooth chocolate all come together in these M&M Pretzel Bars. They’re chewy in the center with lightly crisp edges and a rich finish.

Prep Time10

Cook Time24

Cooling Time30

Total Time1 4

Course: Brownies & Bars, Dessert

Cuisine: American

Diet: Vegetarian

Servings: large bars*

Calories: 426kcal

Author: Andrea

Equipment

Stand Mixer

Ingredients

1½ c. all-purpose flour
12 tablespoons (1½ sticks) unsalted butter melted and cooled
1½ c. light brown sugar packed
2 eggs
1 tsp. baking powder
½ tsp. salt + an extra pinch to sprinkle on top
1½ teaspoon vanilla extract
½ c. mini M&M’s (I bought 2 tubes at the check-out)
½ c. pretzels broken into ¼” pieces

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13-inch baking pan with foil or parchment paper, leaving at least a 2″ overhang (this makes pulling them out cleaner and easier).
In a medium-sized mixing bowl, whisk together the flour, baking powder, and ½ tsp. salt. Set aside.
In the bowl of a stand mixer, beat together the melted butter and brown sugar for 30 seconds. Turn the speed to low and add one egg at a time. Add the vanilla and mix until combined.
Remove the bowl from the stand mixer. Fold in the dry ingredients. Do not overmix. Gently fold in the M&M’s and pretzel pieces. Pour into the prepared pan. Sprinkle the remaining salt over the top.
Place in the oven and bake for 22–24 minutes, or until the top is shiny, cracked, and firm to the touch. Remove from the oven and place the pan on a wire rack to cool completely (30 minutes). Remove the bars from the pan using the overhanging edges of the parchment or foil. Cut into bars.

Notes

*Yields about 12 large bars or 24 small bars.

Let the Pretzel Bars cool completely before slicing. STORE them in an airtight container at room temperature for up to 4 days.

If you need to keep them longer, you can FREEZE them—place the bars in a freezer-safe container with parchment between layers. They’ll keep well for about 2 months. To REHEAT, let thaw at room temperature or microwave for 10–15 seconds if you prefer them slightly warm.

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