Step 1

If your graham crackers aren't already in crumb form, use a food processor to blitz them into a fine crumb.

Step 2

Place the butter and 1 cup of peanut butter in a bowl. Microwave and stir in 30-second intervals, just until they're warm enough to melt together. Stir until evenly combined. (Reserve the last 2 Tbsp peanut butter for later.)

Step 3

Add the powdered sugar and graham cracker crumbs to the melted peanut butter mixture and stir until evenly combined.

Step 4

Line an 8x8-inch baking dish with parchment paper making sure some of the paper overhangs on the sides so you can lift the bars out of the dish later. Press the peanut butter mixture into the bottom in an even layer.

Step 5

Add the chocolate chips and the last 2 Tbsp peanut butter to a bowl. Microwave for 30 seconds, then stir. Continue to microwave and stir in 15 second increments until the chocolate is fully melted and smooth.

Step 6

Pour the melted chocolate over the peanut butter base in the baking dish and spread it smooth. Add the mini pretzels on top in even rows (I did five rows of five across).

Step 7

Refrigerate the peanut butter bars for two hours, or until completely set. Once set, lift the bars out of the dish using the parchment paper. Use a sharp knife to cut them into squares between the pretzels. Enjoy immediately, refrigerate for later, or freeze for long term storage.