Chocolaty Pretzel and Peanut Cookie Bars

For those times when you are craving sweets and salty, or just any old time you feel like a decadent splurge, this is the way to go!

Ingredients:

• 1 1/4 sticks of unsalted butter
• 5 1/2 cups of salted mini pretzel twists
• 1/4 cup of granulated sugar
• 1 can (14 ounces) of sweetened condensed milk
• 1 1/3 cups of lightly salted cocktail peanuts
• 8 ounces of bittersweet chocolate, preferably 61 percent cacao, coarsely chopped (about 1 1/2 cups)

Directions:

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 of pretzels in a food processor and pulse until texture resembles coarse cornmeal.
3. 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.
4. Drizzle condensed milk evenly over crust. Sprinkle evenly with peanuts, chocolate, and remaining 1 cup of pretzels, gently pressing them into the milk.
5. Bake until chocolate melts and condensed milk starts to bubble and becomes golden (20-25 minutes).
6. Cool completely in pan on a wire rack, then refrigerate until chocolate is set (about 30 minutes).
7. Run a paring knife between bars and a short side of the pan. Using parchment overhangs, transfer to a cutting board. Cut into 20 squares.