1 cup salted creamy peanut butter
2 tbsp unsalted butter, softened
1/4 cup packed, light brown sugar
10 tbsp (1/2 cup + 2 tbsp) powdered sugar
1 1/2 cups chopped milk chocolate
Line an 8 x 8" baking pan with foil, coat with non stick spray. Set aside.
Roughly crush 2 cups of the mini pretzels, either by pulsing in a food processor, or buy putting them into a sandwich bag and crushing them with a rolling pin.
Combine the peanut butter, butter and sugars in a small bowl, then stir in the crushed pretzels. Press this mixture evenly into the lined pan, and chill for 20 minutes.
Meanwhile, temper the milk chocolate (see notes) and pour over the chilled peanut butter mixture, using a rubber spatula to spread it evenly and smooth it out.
Tap the pan against a hard surface to even out the chocolate a bit more.
Place 20 mini pretzels evenly in a grid pattern on top of the chocolate (they'll be your guide for cutting the bars). Leave at room temperature until the chocolate has set.
Lift the foil out of the pan with the bars, peel the foil off, then using a sharp knife, cut into squares.
Recipe from Two Tiny Kitchens