Peanut butter fudge pretzel bars

Saw this recipe on @somethingnutritious instagram and knew I had to try it since I love her recipes and peanut butter and chocolate is my favorite dessert combo! I don’t often have pretzel in my dessert either, so I was excited to try her recipe. I loved how these fudge bars turned out (minus the base)! I found the base to not have a strong enough pretzel taste and a bit too sweet, so I changed the base from the original recipe the second time I made it and loved the fudge bars even more!

You can find storage information and total time to prepare in the original recipe for these bars.

INGREDIENTS

  • Base
  • 0.5 cup medjool dates, pits removed (soak in water for 20 min and drain)
  • 1.5 cups pretzels, sub gluten-free if needed
  • 1/4 cup water
  • Peanut Butter Fudge
  • 1/3 cup peanut butter (just peanuts)
  • 1/2 cup chocolate chips
  • 1/4 cup coconut oil
  • 1 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • Topping
  • 10 pretzels
  • Sea salt

DIRECTIONS

  • In a food processor, pulse the dates and pretzels for 1-2 minutes until fully chopped. Slowly pour in the water and blend until a sticky dough forms.
  • Pour the “dough” into a parchment lined 9 x 5 loaf pan and flatten down. Set aside.
  • In a medium sized bowl, melt your chocolate chips with 1 tsp of coconut oil in 30 second increments in the microwave until smooth.
  • Once melted, add remaining fudge ingredients into the bowl and whisk until smooth.
  • Pour the fudge over your crust and top with 10 whole or crushed pretzels- I lined mine up to cut 10 small bars.
  • Freeze for 1-2 hours, until firm to touch. Slice into 10 squares and top with sea salt.
  • Keep stored in the fridge for up to two weeks.

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