Description
These Elf Spaghetti Cookie Bars are a fun and festive treat featuring pretzel sticks mixed with marshmallows, peanut butter, and colorful M&M candies. Perfect for holiday celebrations, they combine salty, sweet, and crunchy textures in a no-bake bar that sets in the refrigerator. With simple ingredients and easy steps, these bars are great for kids and adults alike.
Ingredients
Scale
Dry Ingredients
- 2 cups pretzel sticks, broken into pieces
- 2 cups mini marshmallows
- 1 cup M&M candies, divided
- 2 tablespoons red and green sprinkles or crushed holiday candy
- 2 tablespoons mini chocolate chips (optional)
Wet Ingredients
- 1 cup peanut butter
- 4 tablespoons butter
Instructions
- Prepare the Pan. Line an 8×8 or 9×9-inch square baking pan with parchment paper to prevent sticking and for easy removal of the bars.
- Break Pretzels. Break the pretzel sticks into smaller, spaghetti-like pieces to mimic the appearance of noodles in the bars.
- Melt Peanut Butter and Butter. In a saucepan over low heat, gently melt together the peanut butter and butter until the mixture is smooth and well combined.
- Combine Dry Ingredients. In a large mixing bowl, mix the pretzels, mini marshmallows, and half of the M&M candies, distributing the colors and textures evenly.
- Mix in Wet Ingredients. Pour the warm peanut butter mixture over the dry ingredients and stir gently to coat everything evenly without breaking the pretzels too much.
- Transfer to Pan. Press the mixture evenly into the prepared pan using a spatula or greased hands to compact the bars firmly.
- Add Toppings. Sprinkle the remaining M&Ms, red and green sprinkles, and mini chocolate chips on top for color and extra flavor.
- Chill to Set. Refrigerate the bars for at least 1 hour until they are firm and set enough to cut.
- Serve. Lift the set bars from the pan using the parchment paper, cut into squares or bars, and serve at room temperature.
Notes
- Use smooth peanut butter for easier melting and mixing.
- If mini chocolate chips are unavailable, you can omit or substitute with small chocolate chunks.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- Press the mixture firmly into the pan to help the bars hold together when cut.
- For an allergy-friendly version, substitute peanut butter with almond or sunflower seed butter.
