Salted Pretzel Chocolate Chip Cookie Dough Snickers Bars

Recipe adapted from Half Baked Harvest

Salted Pretzel Chocolate Chip Cookie Dough Snickers Bars

Salted Pretzel Chocolate Chip Cookie Dough Snickers Bars

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Edie O.


Bottom Layer

  • 1 1/4 cups milk chocolate chips or can sub dark chocolate or semi-sweet chocolate chips
  • 1/4 cup creamy peanut butter
  • Nougat layer
  • 4 tablespoons butter
  • 1/2 cup granulated sugar
  • 1/4 cup canned coconut milk or regular milk
  • 1 1/2 cups marshmallow fluff
  • 1 cup salted peanuts chopped roughly chopped
  • 1 teaspoon vanilla extract
  • Caramel
  • 1 (14 ounce) bag of caramels
  • 1/4 cup coconut milk or cream

Brown Butter Cookie Dough Layer

  • 1 1/2 sticks butter
  • 2/3 cup brown sugar
  • 2 tablespoons heavy cream or coconut milk
  • 1 1/2 teaspoon vanilla extract
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/2 -3/4 cup mini chocolate chips

Top chocolate layer

  • 1 1/2 cups milk chocolate chips or can sub dark chocolate or semi-sweet chocolate chips
  • 1/4 cup creamy peanut butter
  • 1 cup pretzels twist or sticks
  • 1/2 cup chocolate chips melted
  1. Spray 9x13 inch baking pan with coconut non-stick cooking spray or any spray you have. Grab a small sauce pot as my son likes to call it (sauce pan) and melt 1 ¼ cups of chocolate chips and add ¼ cup peanut butter. You can use a different type of nut butter if you prefer, as almond butter is a great option.  Once the chocolate chips are melted, pour the mixture in the greased baking pan and place in the freezer for 15 minutes.
  2. Next, lets make the nougat layer. Add butter to a sauce pan over medium heat. Then, add the sugar and milk to the melted butter. Cook for a total of 5 minutes, and make sure you are stirring the mixture so it does not stick to the bottom of the pan. Add the marshmallow fluff and vanilla extract, and make sure everything is incorporated nicely. Now, turn off the heat and add the salted peanuts. Pull the baking pan out of the refrigerator and pour this nougat mixture on top of the chocolate base. Place in the freezer for 15 minutes.
  3. Ok, now we are going to make the caramel. Place the caramel pieces and the cream in a sauce pot over very low heat, stirring occasionally. Once the caramel is melted, pour the mixture over the nougat layer and let cool for about 10 minutes in the refrigerator.
  4. In a small sauce pan, melt the butter over medium heat until the butter is brown in color. Once the butter is ready, pour it in a mixing bowl and allow it to cool for about 5-10 minutes.
  5. Once the butter has cooled, add cream, brown sugar, and vanilla extract. Using a hand held mixer of standing mixer, combine all ingredients and then add the flour and salt to the mixture little by little until everything is combined. Now, add in your chocolate chops and then spread this cookie dough mixture over the caramel layer.
  6. In a sauce pan, melt 1 1/2 cups chocolate chips with 1/4-cup peanut butter, or just microwave them, pour over caramel mixture. Sprinkle with the pretzels and drizzle any leftover chocolate. Let cool completely.
  7. Refrigerate for at least one hour before serving, then cut in squares for serving.

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This looks amazing! I love the idea of using Creme Fraiche here. 💕💕


These look so lovely! I love the idea of using pizza dough. We make TJ pizza all the time and often have like half a bag of dough left. Next time we do, I'll make these for breakfast the next day. Thanks for sharing :)


These tacos look amazing!


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