Tuesday, August 25, 2020

Gluten Free Peanut Butter Chocolate Pretzel Bars

 Gluten Free Peanut Butter Chocolate Pretzel Bars

     I have had this idea for a dessert for years. Something that combined three of my favorite treats, gluten free pretzels, peanut butter, and chocolate. I saw a recipe recently from Trisha Yearwood for some bars that contained those ingredients. They were not gluten, dairy, or refined sugar free, but I knew I could adjust the recipe and they would be just as delicious! When they were set up I took one bite, then got in the car and took a plate of these over to my younger sister's house. I had to share them with her, and also didn't want to eat them all. The consensus from her family ( which includes two picky toddlers) and mine is that they are a new favorite! She text me to say thank you for sending her five bars she she could have two of them. I told her that meant she didn't share one with her one year old son. haha  My son also kept counting how many we had left in our fridge, he didn't want to think he was getting one for dessert and find out we were out of them. Thankfully I cut them in small enough pieces he's been able to have an after dinner treat all week! I hope you enjoy them as much as we have!


PB Pretzel Bar

1 cup gluten free crushed pretzels (the cup measurement is of crushed pretzels, not whole, crush before you measure) I used Quinn Gluten Free Pretzels 

6  TBSP melted dairy free butter, coconut oil, or butter ( if you use coconut oil it will have a slight coconut taste) 

1/2 cup creamy peanut butter 

1/4 cup maple syrup

Chocolate Topping 

3/4 cup semi-sweet chocolate chips, I use Enjoy Life to keep them dairy free



1) Line an 8x8 baking dish with parchment paper and set aside 

2) In a large bowl mix the crushed pretzels, butter, 1/2 cup peanut butter, and maple syrup. Stir until well combined. 

3) Spread the mixture into the parchment lined baking dish and use your hands or the back of a spoon to push down. You want to make sure the mixture is well pushed into the pan so that it will hold together. 

4) In a small microwave safe dish melt the chocolate chips and 2 TBSP peanut butter in 30 second increments until melted. 

5) Stir the chocolate peanut butter mixture and using an offset knife spread it evenly over the PB pretzel bar.

6) Place the bars uncovered in the refrigerator for 3-4 hours until set. You will want to make sure they are well set before you cut them. They set best if left overnight but it's hard to wait to eat them for that long!

Cut bars into 12 equal pieces, or less if you want larger bars. 


* Make sure to keep these in the refrigerator and serve cold, the bars will start to loose their shape slightly when they get to room temperature. 

* Store tightly covered in the refrigerator for up to 7 days. 

This recipe was inspired by 

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