For those times when you are craving sweet and salty, or just any old time you feel like a decadent splurge, this is the way to go!
1 1/4 sticks unsalted butter
5 1/2 cups salted mini pretzel twists
1/4 cup granulated sugar
1 can (14 ounces) sweetened condensed milk
1 1/3 cups lightly salted cocktail peanuts
8 ounces bittersweet chocolate, preferably 61 percent cacoa, coarsely chopped (about 1 1/2 cups)
1. Preheat oven to 350 degrees. Butter a 9 x 13 inch baking pan and line with parchment, leaving a 1 inch overhang on long sides. Butter parchment.
2. Place 4 1/2 cups pretzels in a food processor and pulse until texture resembles coarse cornmeal. Transfer to a bowl and stir in sugar and butter until well combined. Transfer to pan, spreading evenly, and pack down flat with the bottom of a measuring cup. Drizzle condensed milk evenly over crust. Sprinkle evenly with peanuts, chocolate and remaining 1 cup of pretzels, gently pressing them into the milk.
3. Bake until chocolate melts and condensed milk bubbles and becomes golden, 20-25 minutes. Cool completely in pan on a wire rack, then refrigerate until chocolate is set, about 30 minutes. Run a paring knife between bars and short side of pan. Using parchment overhangs, transfer to a cutting board. Cut into 20 squares.