Scrumptious Peanut Butter Pretzel Bars Recipe
Servings: 12 servings
Ingredients
- 12 oz chocolate, vegan
- 2 tsp coconut oil
- ¾ cup peanut butter
- 2 tbsp coconut oil, melted
- 4 tbsp maple syrup
- 2 tsp vanilla
- ⅓ cup peanuts, rough chop
- ¾ cup pretzel sticks (gluten-free)
- pinch salt flakes
Instructions
- Prepare an 8x8 pan with a sheet of parchment and lightly buttered edges.
- Chop the peanuts and rough chop ~¼ cup pretzels. Set aside.
- Melt the chocolate or chocolate chips with 2 tsp refined solid coconut oil.
- Pour about half the melted chocolate into the bottom of the prepared pan until the bottom is covered. Pro Tip: We like the bottom layer a bit thick but divide the chocolate to your preference.
- Sprinkle some chopped pretzel pieces onto the chocolate evenly. Place the pan in the refrigerator or freezer for about 10 minutes to harden.
- While the chocolate is hardening, stir together the peanut butter, maple syrup, melted coconut oil, vanilla extract, and salt until smooth and combined. Set aside.
- Once the bottom layer of chocolate is hard, pour the peanut butter mixture over the chocolate.
- Then pour the remaining melted (partially cooled) chocolate over the peanut butter to cover it completely. Pro Tip: If the chocolate you are pouring starts to thicken, just warm it in the microwave for ~10-15 seconds to remelt).
- I used pretzel sticks on the top and laid them out in a pattern, but pretzel twists or crushed pretzels work as well.
- Add a sprinkle of chopped nuts, and flaky sea salt to garnish. I had some leftover chocolate some added a swirl of chocolate on top as well.
- Return to the refrigerator or freezer to harden completely before slicing. Pro Tip: Before slicing these bars, they must be completely set and rock solid or the peanut butter squeezes out. I put them in the freezer for a few hours or overnight and then cut them with a sharp knife.
- They are best served chilled. Store in a sealed container in the refrigerator or freezer.
Notes
Sub in any nut butter you enjoy for the peanut butter.
I used pretzel sticks to make a design on top, but you could use pretzel twists or crushed pretzels as well.
Top the bars with a sprinkle of colourful pistachios or any nut you have on hand.
Freeze the bars before slicing.
Store the bars in the fridge for a week or in the freezer for up to 2 months.
This recipe makes 12 or more bars depending on how large you cut them!