Chocolate Stout Pretzel Peanut Butter Bars

Chocolate Stout Pretzel Peanut Butter Bars

This is what happens when I’m trapped. The snow is piling up around Seattle in a way that we are fundamentally unprepared for, physically and emotionally. Inches have turned to feet and there is no end in sight.

I’m a California girl, in my blood and in my bones, and even after a handful of years living here I’m still not used to what winter actually means in a normal city. My only defense is to seal myself into my house and just bake with what I have. Which is why I should call these “shelter in place bars” because that’s pretty much how I feel right now.

These peanut butter bars use what I had on hand, no need to brave the icy roads and the throngs of panicked doomsday grocery hoarders at the store in order to satisfy my baking urge. It’s also a small miracle that my friendly neighbor UPS guy dropped off some beer mail from one of my favorite breweries just yesterday. Said fortuitous package happened to contain an absolutely outstanding Nitro Stout with notes of coffee, chocolate, and toffee from Lefthand Brewing, perfect for my dessert endeavors.  Snowpocalypse or not, that had to be opened, and it did not disappoint.

Chocolate Stout Pretzel Peanut Butter Bars

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 9 bars


  • ½ cup (128g) creamy peanut butter
  • ½ cup (114g) unsalted butter, melted
  • 1 ½ cups (400g) golden brown sugar, packed
  • ½ cup (100g) white sugar
  • 2 large eggs
  • ¼ cup (2oz) stout beer
  • 1 teaspoon vanilla extract
  • ½ teaspoon (3g) salt
  • 2 cups (240g) all-purpose flour
  • 1 cup (195g) dark chocolate chips, divided
  • ½ cup mini pretzel twists, slightly crushed


  • 1. Preheat oven to 350°F.
    2. Add the peanut butter and melted butter to a stand mixer fitted with a paddle attachment, beat on medium speed.
    3. Add the brown and white sugar, mix until well combined. Add the eggs, beer, and vanilla one at a time, beating well between additions.
    4. Stir in the salt, flour and half of the chocolate chips.
    5. Spray an 8x8 baking dish with cooking spray (or line with parchment paper) pour the batter in to the pan in an even layer.
    6. Top with remaining chocolate chips and pretzels.
    7. Bake until the edges have set but the center is still slightly wobbly, about 35 minutes.
    8. Allow to cool before cutting. 

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.