I’ve lost track of how many homemade candy bars I made over the years, but is there really such a thing as too many? These salted peanut butter pretzel chocolate bars are a mashup of my beloved vegan twix bars and my peanut butter pretzel fudge.
They have a shortbread crust, a peanut butter caramel filling, and are topped with salted pretzels and melted chocolate. They’re so delicious, and are vegan + gluten free friendly!
I love the different flavors and textures in this bar. The salty and sweet chocolate bar combo just can’t be beat. These are kind of like Take5 candy bars, which I loved as a kid, but with much simpler ingredients.
Here’s what you’ll need:
- almond flour- I love using a fine almond flour for less of a grainy texture
- cassava or coconut flour
- coconut oil- if you don’t love the taste of coconut, you can use refined coconut oil for a neutral taste!
- creamy peanut butter
- pure maple syrup
- salted pretzels- use gluten-free pretzels if needed!
- semi-sweet chocolate chips
- sea salt
You bake the shortbread crust, top it with the peanut butter caramel, and then add your chocolate pretzel layer!
I love the texture of these from the fridge, but you can freeze or refrigerate depending on your preference! If you’re not a huge peanut butter fan, you can substitute any other nut or seed butter of choice.
These salted peanut butter pretzel chocolate bars are the perfect little bites when you’re craving something sweet. If you’re part of the daily dessert club like me, you’ll love having these around!
Salted Peanut Butter Pretzel Chocolate Bars
Ingredients
Crust
- 3/4 cup almond flour
- 2 tbsp cassava flour, or coconut flour
- 3 tbsp softened coconut oil
- Pinch of salt
Peanut Butter Caramel
- 1/2 cup creamy peanut butter, with no added sugar
- 1/4 cup pure maple syrup
- 1/4 cup melted coconut oil
Top Layer
- 1/2 cup pretzels, crushed
- 1/2 cup semi-sweet chocolate chips melted with 1 tsp coconut oil
- Sea salt
Directions
- Preheat your oven to 350 F.
- Mix your crust ingredients together in a bowl until a dough forms.
- Flatten it into a parchment lined 9 x 5 loaf pan. Bake the crust for 12-15 minutes, until it starts to brown. Remove from oven and let cool while you prep your filling.
- Whisk together the peanut butter, maple syrup and coconut oil to make the caramel. *If your peanut butter is nearing the end of the tub and isn’t smooth, I suggest blending it with the maple syrup. and coconut oil for a creamier caramel!
- Gently spread it over the crust with a spatula. Be sure not to spread too hard because the crust will break apart!
- Top the peanut butter caramel layer with the crushed pretzels and place the bars in the freeze for 1 hour.
- After an hour, remove from freezer. Melt your chocolate chips in 30 second increments in the microwave until smooth. Pour the chocolate over the pretzel layer.
- Top with sea salt and a few extra crushed pretzels. Place back in freezer to set for 10-15 minutes.
- Remove from freezer and slice into 12 bars.
- Keep stored in freezer for up to 3 months, or refrigerate for 2 weeks. For a softer caramel texture, refrigeration is recommended!
These are my new favorite dessert! Thank you for sharing 👌👌
One of my favorites too!