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1
For the peanut butter cookie base: Preheat the oven to 350 degrees F with a rack set on the middle shelf.
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2
Lightly butter a 9-by-9-inch baking dish.
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3
Whisk together the flour, baking soda and salt in a medium bowl.
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4
Combine the butter, peanut butter and brown sugar in another medium bowl.
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5
Beat with a hand mixer until creamy, about 2 minutes.
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6
Add the egg and mix well.
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7
Add the dry ingredients and beat until just combined.
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8
With lightly floured hands, press the dough into the prepared baking dish and bake until lightly browned, 24 to 28 minutes.
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9
Place the baking dish on a cooling rack and cool completely.
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10
For the chocolate sour cream frosting: Place the chocolate chips in a medium heat-proof bowl.
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11
Microwave in 30 second intervals until the chocolate is melted.
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12
Set aside to cool slightly.
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13
Whip the butter with a hand mixer until light and fluffy.
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14
On low speed, add the confectioners' sugar, 1/2 cup at a time, and whip until all of the sugar has been added and the mixture is smooth and creamy.
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15
Add the melted chocolate and sour cream and mix until well combined.
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16
To assemble: Spread the chocolate sour cream frosting evenly on top of the peanut butter cookie base.
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17
Top with the crushed peanut butter candies, potato chips and pretzels.
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18
Cut into 16 bars and use a small offset spatula to remove the bars from the pan.
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19
From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcasted.
