# Components:
→ Cake Base
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup unsweetened cocoa powder
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 1/2 cup whole milk
08 - 1/4 cup vegetable oil
09 - 1 large egg
10 - 1 teaspoon vanilla extract
→ Peanut Butter Layer
11 - 3/4 cup creamy peanut butter
12 - 1/4 cup powdered sugar
13 - 2 tablespoons unsalted butter, softened
→ Pretzel Crunch
14 - 1 1/2 cups mini pretzels, coarsely crushed
15 - 2 tablespoons unsalted butter, melted
16 - 2 tablespoons light brown sugar
→ Chocolate Ganache
17 - 1/2 cup semisweet chocolate chips
18 - 1/4 cup heavy cream
→ Tangle Toppings
19 - 1/4 cup roasted peanuts, roughly chopped
20 - 2 tablespoons mini chocolate chips
21 - 2 tablespoons caramel sauce (optional)
22 - Extra pretzel twists, for garnish
# Directions:
01 - Preheat your oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, ensuring there's enough overhang for easy removal.
02 - In a spacious bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
03 - Add the whole milk, vegetable oil, large egg, and vanilla extract to the dry components. Whisk until just combined and a smooth batter forms.
04 - Pour the batter into the prepared baking pan, smoothing the surface. Bake for 18–22 minutes, or until a toothpick inserted into the center emerges clean. Allow the cake base to cool completely.
05 - In a medium bowl, cream together the creamy peanut butter, powdered sugar, and softened unsalted butter until achieving a smooth consistency. Spread this mixture evenly over the cooled cake base.
06 - For the pretzel crunch, combine the coarsely crushed mini pretzels with the melted unsalted butter and light brown sugar. Distribute this mixture evenly over the peanut butter layer and press down gently.
07 - To prepare the ganache, heat the heavy cream until it becomes steaming. Pour the hot cream over the semisweet chocolate chips and let it sit for one minute. Stir until the chocolate is completely melted and the ganache is smooth. Drizzle this ganache over the pretzel layer.
08 - Scatter the roughly chopped roasted peanuts, mini chocolate chips, and extra pretzel twists over the top. If using, drizzle the caramel sauce.
09 - Refrigerate the bars for a minimum of 30 minutes to allow them to set. Carefully lift the bars from the pan using the parchment paper overhang. Slice into desired portions and serve chilled or at room temperature.
