There are only a handful of ingredients in these simple but outrageously decadent and fun dessert bars from Food & Wine's Justin Chapple. If hard pretzels aren't your thing, feel free to swap in thinner pretzels.
I made this recipe a while back and while it got rave reviews (which is why I am giving it 4 stars for taste) and requests to make again, I did find it probably could have used some adjustments.
I did think that the graham cracker crust was too thick and it did fall apart/crumble somewhat. The chocolate layer did separate from the crust in some places. I recently decided to try again and here are the adjustments I made. I used a 13x9 inch pan, greased. (9x11 might even have been better.) I used 14 oz of graham crackers and 1 cup of roasted salted peanuts with two sticks of melted butter - no sugar.
I used 4 oz of crushed sourdough daisy pretzels. I like them because they are flat and have some body - almost like a cracker.
Worked better for me and just as tasty!
I plan on adding a little instant espresso to the chocolate next time and maybe adding 2 tbs brown sugar to the crust.
These sounded so good, but no. Way too much graham cracker to butter (and way too much graham cracker crust to chocolate topping, like twice as much as needed). Way too much pretzel topping, again like twice as much as needed. The crust separated from the chocolate and crumbled. Seriously I wonder if the recipe creator even tested these. Complete fail. Or maybe this person doesn't understand how recipes are written and was just writing down the weights from the packages they bought? Because graham crackers do come in a 14-ounce box.
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