NO-BAKE CHOCOLATE PEANUT BUTTER PRETZEL BARS (GF, DF, RSF)

Chocolate Peanut Butter Pretzels - Olivia Adriance

5 from 1 vote

NO-BAKE CHOCOLATE PEANUT BUTTER PRETZEL BARS (GF, DF, RSF)

These no-bake bars require just a few ingredients and minimal equipment, but they are out of this world incredible. Sweet, salty, crunchy, and chocolatey — all the flavors and textures are making an appearance in these no-bake bars.

Prep Time20

Course: Desserts, Snacks

Cuisine: American

Keyword: Chocolate and peanut butter, Chocolate desserts, Gluten-free desserts, Pretzel desserts

Servings:

Author: Olivia Adriance

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

It may seem odd that I suggest making the caramel first and then the crust, but it’s to save you from cleaning the food processor!

I like to store any leftover bars in the fridge. Just take them out a few minutes before serving.

Nutrition