Peanut Butter Pretzel Bars
I was recently sent some grain-free pretzels in the mail and wanted to do something fun with them. So I first whipped up a snack for my house that included the grain-free pretzels, I smashed some cookie dough between the two pretzels, then I dipped the little sandwich in some chocolate. You can see the extremely complicated process here. But then once that 15 second experiment was over, I was craving more. So I whipped up these delicious bars. All you need is 5 ingredients to make these and the 5th ingredient is coarse salt, so does that even count as an ingredient? I almost said 4 ingredients, but there are always grumpy humans out there ready to pounce, so I digress. Only 5 ingredients it is!
I don’t know where you are as you read this blog post, but I’m in Colorado where it is officially winter. We have an inch or two of snow after the first snow of the season hit yesterday. Does that mean it’s going to be a brutal winter? If it does, things may have to change around here. When I was growing up, I had neighbors who would live in their Colorado house during the summer then move to Arizona in the winter. It was such a crazy concept to me when I was a wee cherub, but now I get it. I told my husband yesterday that we may need to find a house in Arizona to move into this winter. Neither one of us like winter, both of us work from home, and we have no children that have to go to school. Is school even in session in Colorado these days? I know nothing since I swore off the news completely a couple months ago. All I know is there is snow on the ground on the 9th of September and I’m not here for it. Yes, we need it for the fires that are going on throughout the state. And yes, it will be 80 degrees by the weekend. But I’m really good at complaining so here we are.
But with this first snowfall, I think it’s the perfect time to start sharing pumpkin recipes. I thought all the bitches out there were crazy when they started sharing pumpkin recipes September 1st, but now that there is snow on the ground, it’s fucking time for some GD pumpkin recipes. I want to make some pumpkin waffles, some pumpkin bars, some pumpkin cake, and when it’s hot again in 5 minutes, some pumpkin ice cream. Why not? Why freaking not. I haven’t had anything pumpkin spice in probably a year and my taste buds are fully ready at this point. It’s going to be a pumpkin party around here and if you’re not ready in your 90 degree heat, well you can go straight to hell. I’m kidding. Calm down. We’re friends here. But seriously, come to Colorado and you’ll be ready for pumpkin REAL QUICK. Now I’m going to go make some breakfast and pout about this weather for another few hours. Thanks for understanding.
5-Ingredient Peanut Butter Pretzel Bars
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8-10 squares 1x
- 2 cups grain-free pretzels
- 1 1/2 cups peanut butter (or other nut/seed butter)
- 1/2 cup honey or maple syrup
- 2 cups chocolate chips
- coarse sea salt, for garnish
- Grease a 9×5 bread pan. Set aside.
- In a food processor or high speed blender, pulse grain-free free pretzels until the pretzels become broken down and crushed. You want tiny little pieces so the bars are more enjoyable to bite into. Add the grain-free free pretzels to a large bowl.
- In a small saucepan over medium heat, heat the peanut butter and honey together. Once soft and combine, pour the peanut butter honey mixture on top and mix to combined. Then pour into the bread pan and use your hands to press the mixture down throughout. Place a piece of parchment paper on top then use the bottom of a glass to press the mixture down evenly throughout the pan.
- Lastly, melt the chocolate chips over a double boiler or by adding them to a bowl and placing them in the microwave to cook for 2 minutes, stirring every 30 seconds to keep from burning. Once the chocolate is melted, pour it on top of the pretzel mixture, spread out evenly, then sprinkle coarse salt on top.
- Place in the fridge for 2 hours to set then bring to room temperature before slicing into 8-10 squares. To make slicing super easy, run a knife under hot water first, wipe away the water, then slice! Serve at room temperature every time!
You May Also Like:
Chocolate Cookie Dough Collagen Bars
Chocolate Chip Raspberry Cookie Bars
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10 thoughts on “Peanut Butter Pretzel Bars”
So…my BF LOVES all things candy bars, snack foods, etc. but we are working on getting him to eat healthier! I made these bars for him last night and we are both OBSESSED. He did not even know they were a healthier option!! You always share the BEST recipes! I can’t wait to make these bars for everyone I know!! 🙂
Best crunchy treat!
yay!! thanks for trying the recipe, Gayle!
These are yummy! Should I store in fridge to last longer?
You can store them in the fridge if you’re going to have them for an extended amount of time (since they don’t have stabilizers or preservatives), just make sure to defrost them on the counter for a couple hours beforehand to ensure the chocolate is soft enough to bite into
Absolutely perfectly delicious!!! I LOVE the added crunch from the pretzels! Thanks for. Sharing❤️
yay! glad you liked the recipe, Paula!
For some reason I am not seeing the ingredient list on here. Am I missing it? Would love to make!
sadly there is a glitch in my system that i’m trying to troubleshoot, but here are the ingredients in the meantime! i’m so sorry for the inconvenience!
2 cups grain-free pretzels
1 1/2 cups peanut butter (or other nut/seed butter)
1/2 cup honey or maple syrup
2 cups chocolate chips
coarse sea salt, for garnish
Oh no, how annoying for you!! Thank you so much for replying, will be making these tonight 🙂 Good luck with getting fixed!