Double Peanut Butter M&M Pretzel Bars

(Not actual size)

DOUBLE PEANUT BUTTER M&M PRETZEL BARS

1/4 cup unsalted butter
1/4 cup peanut butter (try the new healthier "naturals" variety out there now.  I like Skippy's the best)
2/3 cup sugar
1/2 of a 3/4 cup scoop cake flour (I just eyeballed it)
pinch of salt
1 egg, lightly beaten
1 teaspoon vanilla

Semi Sorta Crushed Pretzels 

2 cups (before crushing) pretzels (about 24 of the Costco pretzel barrel ones)
1/2 cup peanut butter chips/morsels
1/2 cup M&M's
Nonstick spray

Preheat oven to 350.  Cut up the butter and put in small oven proof bowl (I used an earthenware cereal bowl) and put in oven to soften while you are preparing the pan of crushed pretzels.  I filled and used my Cuisinart mini chopper and then picked out and used the bigger (1/4" - 3/4") pieces, trying to avoid the salt.  Always unplug first!  Layer pretzels in pan.

Check and see if butter has softened and add the peanut butter to the bowl.  Stir together.  Stick back in oven if the butter hasn't completely melted.

In a separate bowl, whisk together the sugar, flour, salt.  Add and mix in the butter and peanut butter, then egg and vanilla.  Stir in the peanut butter morsels and M&M's.   Drop by spoonfuls over the pretzels and spread the best you can over them.

Spread dough the best you can!

Bake for 25-35 minutes until it looks set/lightly browned.   Let cool, though a little nibble for the baker is always allowed during the cooling process (they taste great warm!), then cut, serve and enjoy!

_________________


Modified from Bake Your Day's Peanut Butter Overload Pretzel Bars --
I cut most of the ingredients in half to make a 9 x 9 pan. How fast these disappeared!  A thumbs up and request for more immediately.
I also substituted M&M's for Reeses Pieces and Costco's barrel of pretzels for the pretzel crisps.  To make it just a bit healthier, I reduced to the sugar to 2/3 cup and knocked a tablespoon off the half stick of butter.