All Recipes

Chocolate, Peanut Butter & Pretzel Bars

Prep

30-60 mins

Total

2 HRS 35 MIN

Servings

24 servings

Ingredients

6 

cups miniature pretzel twists, divided

1/4 cup

sugar

2/3 cup

butter, melted

2 

pkg. (4-serving size each) Jell-O Chocolate Instant Pudding

2 

cups cold milk

1 cup

Kraft Peanut Butter, divided

1-3/4  

cups thawed Cool Whip Whipped Topping, divided

2 

bananas, sliced

Instructions

Step 1

Heat oven to 350°F.

Step 2

Line 13x9-inch pan with parchment, leaving ends of parchment hanging over sides of pan.

Step 3

Reserve 24 pretzels for later use. Finely crush remaining pretzels; place in medium bowl. Add sugar and butter; mix well. Press onto bottom of prepared pan.

Step 4

Bake 10 min.; cool completely. Meanwhile, beat dry pudding mixes, milk and 3/4 cup peanut butter in medium bowl with whisk until blended. Stir in 3/4 cup Cool Whip.

Step 5

Spread 3/4 cup peanut butter mixture over crust; top with bananas and remaining peanut butter mixture.

Step 6

Whisk remaining peanut butter and 1/2 the remaining Cool Whip in medium bowl until blended. Stir in remaining Cool Whip; spread over dessert. Refrigerate 2 hours.

Step 7

Top with reserved pretzels just before serving.

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