these triple layer pretzel krispies bars are out of this world!
I’ve never made anything quite like these triple layer pretzel krispies bars!
I have been wanting to reshoot these triple layer pretzel krispies bars for some time now, and the request to make them for a housewarming party was just the opportunity I needed!
what are triple layer pretzel krispies bars?
Well the name kind of gives these away! These bars start with a layer of sugared pretzels and rice krispies. The second layer is a mixture of tahini and chocolate, and they’re finished off with a final layer of – yes – more chocolate!
what is in these bars?
This recipe is adapted from one I found on Food52 YEARS ago. I made it “as is” back then but made a few minor tweaks this time around (you can find the link to the original recipe in the Notes, below):
pretzel sticks
rice krispies
sugar
corn syrup
butter
chocolate chips
tahini
flaky sea salt
how do you make them?
Don’t be intimidated by the “triple layer” – these are SO fast and easy to make, promise! You will need a candy thermometer but they are inexpensive and handy for other recipes too (I mean, have you made your own marshmallows yet??). You’ll start by coating the pretzels and cereal in a simply cooked sugar mixture, and pressing into a square pan. Top with a layer of melted tahini and chocolate chips and chill. Top THAT with a layer of melted chocolate and a sprinkle of flaky sea salt and chill again. Cut into bars and serve!
frequently asked questions!
do I have to use tahini in this recipe?
is this recipe gluten-free?
how can I make these bars vegan?
These treats are always a hit, and something just a little bit different – I hope you give them a try, and let me know if you make them!
Triple Layer Pretzel Krispies Bars
Ingredients
For the bottom layer:
- 1 cup crushed pretzel sticks
- 3/4 cup crisped rice cereal
- 1/4 cup sugar
- 1/4 cup water
- 3 tablespoons light corn syrup
- 3 tablespoons unsalted butter
For the middle layer:
- 5 ounces chocolate chips
- 1 cup tahini
For the top layer:
- 3 ounces chocolate chips
- 4 tablespoons unsalted butter
- 1/2 teaspoon light corn syrup
- flaky sea salt
Instructions
Make the bottom layer:
- Line an 8 x 8 baking pan on both sides with parchment paper, creating a “sling”. Place the crushed pretzels and cereal in a large bowl.
- Combine the sugar, water and corn syrup in a small saucepan – bring to a boil and cook till a candy thermometer registers 235 degrees (about 5 minutes). Remove from heat and stir in the butter. Immediately pour over the pretzel/cereal mixture and stir till evenly coated. Transfer to your prepared pan and press in evenly. Let cool. Wash and dry your saucepan, and fill it halfway with water – bring to a simmer.
Make the middle layer:
- Combine the chocolate chips and tahini in a heatproof bowl and place over your saucepan of simmering water - stir till smooth. Pour over the cooled crust and spread evenly – refrigerate till hardened (about one hour). Wash and dry the bowl and return the saucepan of water to a simmer.
Make the top layer:
- Combine the chocolate chips, butter and corn syrup in your cleaned bowl, and place over your saucepan of simmering water. Stir till smooth and pour over the chilled layer. Spread evenly and top with flaky sea salt. Refrigerate till hardened (about one hour), cut into squares and serve.
Notes
- Swap the butter and chocolate chips for non-dairy alternatives to make this recipe vegan.
- Use GF pretzels and crisp rice cereal to make this recipe gluten free.
- Tahini may be substituted with any nut or seed butter you prefer.
- This recipe is an adaptation of one that originally appeared on Food52.
Nutrition
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2 Comments
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
YUM! The fact that one of the layers is Tahini is a bonus! I just started using it in my granola!
Can’t stop won’t stop!!! 🙂