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Sweet & Salty Pretzel Brownies

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“I found this amazing recipe in Woman's Day magazine. Trust me this recipe is delicious, rich and decadent. It has slightly more of a candy bar texture than brownie. It reminds me of a Take 5 candy bar. I made this for Mother's Day and everyone thinks I'm genius. Baking time includes refrigeration.”
1hr 40mins
36 brownies

Ingredients Nutrition

  • 8 ounces semi-sweet chocolate chips
  • 4 ounces unsweetened baking chocolate, coarsely chopped
  • 12 cup unsalted butter
  • 60 saltine crackers, finely crushed
  • 14 ounces fat-free sweetened condensed milk
  • 3 cups bite-size pretzels


  1. You'll need a 9 inches square baking pan lined with nonstick foil to extend about 2 inches above opposite ends of pan.
  2. Melt both chocolates and the butter in a large bowl in microwave or in a heavy saucepan over medium-low heat, stirring often, until blended and smooth.
  3. Remove from heat; stir in cracker crumbs(you should have about 2 cups) and milk until blended.
  4. Fold in 2 cups of pretzels.
  5. Spread evenly in prepared pan. Lay remaining pretzels on top leaving space between.
  6. Cover and refrigerate at least 1.5 hours or until firm.
  7. Lift foil by end onto cutting board. Cut into 6 strips then cut each strip into 6 squares.
  8. Enjoy!

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