Gooey, crunchy and salty in all the right places. You wouldn’t know it but they are gluten free, dairy free and much lower in sugar than your traditional bar. These did not last long in my house!
Le swoon. Le drool. Le magic.
Chocolate Peanut Butter Pretzel Bars
Course: SweetsCuisine: American, Gluten Free, Dairy Free, Vegan
Servings
12
barsPrep time
20
minutesCooking time
2
hours30
minutesTotal time
2
hours50
minutesIngredients
- Shortbread Layer
1/2 cup coconut flour
1/2 cup almond flour
1/4 cup coconut oil
1/3 cup maple syrup
2 tsp vanilla extract
1/2 tsp salt
- “Caramel” Layer
1/2 cup creamy peanut butter (or any nut butter variety)
1/4 cup coconut oil
3 tbsp maple syrup
1 tsp vanilla extract
- Chocolate Layer
1.5 cups chocolate chips
1 tbsp coconut oil (thins the chocolate out and makes it easier to coat)
crushed pretzels, for topping
chopped peanuts, for topping
Directions
- Make the shortbread layer
- Preheat your oven to 350°F. Line an 8×8 baking dish with parchment paper. Let the paper drape over the sides to allow for easy removal later.
- In a large bowl, mix maple syrup, coconut oil, and vanilla extract. Add almond flour, coconut flour, and salt. Combine until the batter is smooth with no clumps.
- Press the shortbread mixture into a flat, even layer in your pan using the back of a spatula.
- Bake for for 12-15 minutes, or until the top is golden brown. Set aside.
- Make your “caramel” sauce layer
- In a small sauce pan, add nut butter, coconut oil, maple syrup and vanilla extract. Heat oven medium and whisk until all ingredients are combined.
- Allow the “caramel” to fully cool before spreading over the finished shortbread layer.
- Freeze for 2 hours.
- Finally…the chocolate!
- Melt chocolate chips and coconut oil together in the microwave or a sauce pan.
- Pour over the frozen “caramel” and sprinkle with toppings of your choice — I recommend pretzels and peanuts.
- Refrigerate overnight before cutting into 12 squares.
- Can be stored in the fridge for 10 days or freezer for 3 months.
