Peanut Butter Pretzel Candy Bars

Pretzel Shortbread
6 Preheat oven to 350F.
0 Line a 9 X 13" pan with parchment paper, leaving 3" of overhang on each side so you can easily lift the finished product out of the pan.
3 Grind pretzels into a very fine flour.
5 In the bowl of  stand mixer, combine all ingredients for pretzel shortbread except for butter. Stir to combine.
4 Add butter and mix on medium low until mixture combines and becomes like wet sand.
7 Press the mixture very firmly and evenly into the bottom of parchment lined baking sheet.
8 Bake shortbread in 350F oven for 20 minutes, until golden brown. Let cool completely before making the peanut butter cream.
Peanut Butter Cream
13 Prepare a 9X13" sheet pan with parchment paper.
10 Sift powdered sugar, set aside.
9 Combine peanut butter, butter, and salt in a mixing bowl. Heat until fluid.
11 Add powdered sugar, mix until uniform.
12 Press evenly into parchment lined sheet.  Refrigerate until firm.
Assembling Bars
16 Have shortbread layer and peanut butter layer ready in working space.
14 Melt 200 grams of chocolate and spread a thin layer overtop of cooled shortbread.
17 Place peanut butter layer on top of melted chocolate so the shortbread and peanut butter line up.
18 Allow to cool until chocolate between layers is completely set.
Cutting, Bottoming, and Dipping
20 Cut bars into desired size.
21 Melt chocolate (temper if necessary).  Brush bottom of bar bottoming off before dipping in chocolate.  Bottom the bar by dipping picking it up with your forefinger and thumb and dipping it  halfway in the chocolate. Lightly scrap along a spatula to remove excess chocolate. Place on parchment paper.
22 After all bars are bottomed, run a knife along the sides of the bars to clean up lines.
23 Melt chocolate (temper if necessary). Fully dip bars in chocolate using a dipping fork.  Place on parchment paper until chocolate is set.