NO-BAKE CHOCOLATE PEANUT BUTTER PRETZEL BARS (GF, DF, RSF)
on May 05, 2025, Updated Jun 08, 2025
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A must-make dessert for those who love something sweet and salty. Gluten-free pretzels, dairy-free dark chocolate, and creamy peanut butter are an irresistible combo.
Sweet, salty, crunchy, chocolatey. If your mouth is watering from this description then you absolutely must make these No-Bake Chocolate Peanut Butter Pretzel Bars.
The three-ingredient crust is made from gluten-free pretzels, dates, and a bit of coconut oil to help everything stick together.
And the middle layer is a sticky, peanut butter caramel sweetened with just dates and maple syrup.
The bars are topped with a layer of melted dark chocolate and sprinkled with additional crushed pretzels and flaky sea salt for the most irresistible bite.
These no-bake bars are perfect if you’re intimidated by the thought of baking but still in charge of bringing a tasty treat to a picnic, birthday party, or other gathering.
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But honestly, it’s well worth making a tray of these just for yourself! Any leftovers (if you have any) can be stored in the fridge.
Can’t wait for you to give them a try. Enjoy!
Ingredients for No-Bake Chocolate Peanut Butter Pretzel Bars
You’ll notice that quite a few of the ingredients here are used in the filling, crust, and topping. Here’s what you’ll need to make these delicious treats.
- Creamy Peanut Butter: Natural, creamy peanut butter creates a silky smooth filling (I like @picspeanutbutter). You can also swap in creamy almond butter if you prefer.
- Refined Coconut Oil: This healthy fat is used in the filling to create a luxurious texture and in the crust to help bind the ingredients together. Using refined coconut oil ensures it doesn’t actually taste like coconut.
- Medjool Dates: Look for plump dates and be sure to remove the pit before popping them into the food processor.
- Vanilla Extract: Helps round out the flavors.
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Pin It- Maple Syrup: This keeps the bars refined sugar-free and adds a caramel-like, nutty taste.
- Gluten-Free Pretzels: They do exist! I bought @fitjoy gluten-free pretzels which I found at @wholefoods.
- Dairy-Free Dark Chocolate: You’ll always find an assortment of @hukitchen chocolate in my pantry. The bars are dairy-free and refined sugar-free.
- Flaky Sea Salt: The perfect topper that elevates any dessert.
How to Make Chocolate Peanut Butter Pretzel Bars
Make the caramel
Add the peanut butter caramel ingredients (creamy peanut butter, coconut oil, Medjool dates, vanilla extract, salt, and maple syrup) to a large food processor.
Pulse a few times to allow the ingredients to settle and then process for 30 seconds to 1 minute until smooth, pausing to scrape down the sides as needed.
Remove the peanut butter caramel from the food processor and set aside in a bowl.
Make the crust
Without cleaning the food processor, add the crust ingredients (pretzels, Medjool dates, coconut oil, and salt) and pulse until a dense sandy mixture forms and there are no large pretzel chunks.
Pour the crust mixture into the bottom of a parchment-lined 9” x 5” loaf pan and gently spread it out until an even layer forms.
Assemble and top
Firmly tap the crust down. Add the peanut butter caramel on top, spreading into an even layer. Top with melted chocolate, tilting the pan to distribute the chocolate evenly. Top with crushed pretzels.
Place in the refrigerator to harden for 1 hour. Remove from the refrigerator, top with flaky sea salt, and slice into bars. Enjoy!
MorE Desserts You’re Gonna Love:
- Gluten-Free Molten Chocolate Brookies (Dairy-Free, Refined Sugar-Free)
- Giftable Stuffed Date “Chocolate” Box (Stuffed Dates 10 Ways!)
- Gluten-Free Dairy-Free Vanilla Cake with Raspberries
- Healthy Peanut Butter and Jelly Protein Bars
- No-Bake Lemon Cheesecake Bars
NO-BAKE CHOCOLATE PEANUT BUTTER PRETZEL BARS (GF, DF, RSF)
Ingredients
Peanut Butter Caramel:
- ½ cup creamy peanut butter
- 3 tablespoons melted refined coconut oil
- 8 large Medjool dates, softened in hot water for 10 minutes
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ cup maple syrup (I suggest adding this after everything has been pulsed so it doesn't seize up)
Pretzel Crust:
- 2 cups gluten-free pretzels (I used Fit Joy)
- 3 large Medjool dates, pitted
- ¼ cup refined coconut oil, melted
- ½ teaspoon salt
Topping:
- ½ cup dairy-free dark chocolate, melted
- Crushed pretzels
- Flaky sea salt
Instructions
Make the Caramel:
- Add the peanut butter caramel ingredients (creamy peanut butter, coconut oil, Medjool dates, vanilla extract, salt, and maple syrup) to a large food processor.
- Pulse a few times to allow the ingredients to settle and then process for 30 seconds to 1 minute until smooth, pausing to scrape down the sides as needed.
- Remove the peanut butter caramel from the food processor and set aside in a bowl. (We are making the caramel first so you don't have to wash the food processor in between steps).
Make the Crust:
- Without cleaning the food processor, add the crust ingredients (pretzels, Medjool dates, coconut oil, and salt) and pulse until a dense sandy mixture forms and there are no large pretzel chunks.
- Pour the crust mixture into the bottom of a parchment-lined 9” x 5” loaf pan and gently spread it out until an even layer forms.
Assemble and Top:
- Firmly tap the crust down. Add the peanut butter caramel on top, spreading into an even layer. Top with melted chocolate, tilting the pan to distribute the chocolate evenly. Top with crushed pretzels.
- Place in the refrigerator to harden for 1 hour. Remove from the refrigerator, top with flaky sea salt, and slice into bars. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just came across your site and so many great recipes. Thank you! I hope to make these bars soon. One question about all your recipes – would you please confirm that your nutrition information is per serving. I assume it is, but some of them are quite high in sugar (unrefined, but for some of us, still sugar) i have specific health issues, so not knocking those who do/can eat that much sugar. wish i could! thank you!
Hi, Melissa! Yes the nutrition estimates are per serving. Please note these are estimates and you may still want to add all of the exact ingredients and brands you’re using into your own macro tracker. But yes, unrefined sugar recipes are still going to have high sugars, especially this recipe since there are so many dates in this recipe. Let me know what recipes you end up trying!
I am amazed these don’t have more reviews – they are fantastic. I make them all the time my boys love them. what i found was the pretzel layer was a bit crumbly the first time, so i mix about one third of the date caramel into the base, and that works like a charm – reducing the coconut oil in the pretzels by half.
Sounds delicious! Thank you so much for your feedback, Rose! So happy you and the kids love these.