Make the Crust

1. Line an 8×8 pan with foil, leaving a 1” overhang. Butter the foil and set aside.
2. Add the 8 tablespoons of butter to a double boiler. Once the butter has melted, whisk in the cocoa and sugar until smooth. Temper the egg by adding a little chocolate mixture to the egg, whisking constantly. Once whisked in, add the egg mixture to the chocolate mixture and whisk until thick and shiny. This will take ~3-4 minutes; do not stop whisking.
3. Remove the bowl from the double boiler and add the pretzels, working quickly to stir in. Pour the mixture into the lined pan, spreading it out evenly and pressing down.
4. Spread out the raspberry preserves on top and place the pan into the freezer to set for 20 minutes.

Make the Filling

1. While the crust is cooling, whip together the 8 tablespoons of butter with the cookie butter/peanut butter/broth mixture until creamy. Add the confectioners’ sugar and whip until light and fluffy. Remove the crust from the freezer and gently spread the ‘butter’ filling on the preserves. Drop small dollops on and slowly spread out. *Wet your fingertips and gently dab the filling into place to spread it out more quickly. Place the pan in the freezer while you make the ganache.

Make the Ganache

1. Place the chopped chocolate in a large glass bowl; set aside. Heat the cream in a pot over medium-low heat until it starts to boil around the edges. Remove from the heat and pour over the chocolate. Allow the mixture to sit undisturbed for 2 minutes. Slowly whisk or stir to smooth out and incorporate.

Finish & Chill The Bars

1. Remove the pan from the freezer, pour the ganache over the filling, and smooth out. Cover and refrigerate for at least 2 hours to set.
2. To serve, lift the bars out of the pan with the foil and cut them with a warm, sharp knife. Cover and store any leftovers in the fridge.