For the Crust
2 cups pretzels, crushed into small bits
½ cup graham cracker crumbs
1 cup melted butter
3 tablespoons sugar
For the Peanut Butter Layer
¾ cup butter, room temperature
1 ½ cup creamy peanut butter
1 ½ cup confectioner’s sugar
1 teaspoon vanilla
For the Jelly Layer
12 oz. jar seedless raspberry jam (or your favorite jam or jelly)
For the Crumble Topping
½ cup flour
¼ cup brown sugar
3 tablespoons butter, cold and cubed
2 tablespoons crushed pretzels
2 tablespoons fresh peanuts, finely chopped (garnish)
Preheat oven to 350º. Line an 8-inch square baking dish with parchment paper. In a small bowl, mix together crushed pretzels, graham cracker crumbs, melted butter and sugar. Press into the bottom of prepared pan. Bake 8-10 min. Remove from oven and allow crust to cool.
In a separate mixing bowl, beat together butter and peanut butter. Add in confectioner’s sugar and vanilla and beat until fluffy and smooth. Spread over
pretzel base and refrigerate for 1 hour. Once peanut butter is chilled, spread jam over top.
In a small bowl, whisk together flour, brown sugar and pretzels. Cut butter into mixture until it resembles coarse crumbs. Sprinkle crumble on top.
Bake for 15-20 min. or until crumble turns golden brown. Remove from oven and cool to room temperature. Place in refrigerator for 1 hour. Cut into bars,
garnish with fresh peanuts and enjoy.