I’m not sure where these peanut butter fudge pretzel bars have been all my life, but they’re finally here and going to be on repeat all summer! I’ve said this before, but the sweet and salty combo just can’t be beat.
These fudge bars have a date and pretzel base, a 5-ingredient peanut butter chocolate fudge, and are finished off with a crunchy salted pretzel. They basically combine 4 of my favorites snacks- peanut butter, dates, chocolate, and pretzels.
A few things you’ll need for these peanut butter fudge pretzel bars:
- Dates- I love using medjool dates since they’re softer. If using a different type, I recommend soaking your dates in warm water for 20 minutes before blending
- Pretzels- I used regular wheat pretzels, but any gluten-free option works great!
- Rolled oats
- Peanut butter- I used unsweetened peanut butter that and only contained peanuts and salt. Since my chocolate chips are sweetened, I prefer an unsweetened peanut butter for these
- Dark chocolate chips- I like to use these chocolate chips since they melt well and have minimal ingredients. You can also melt your favorite chocolate bar instead!
- Coconut oil- I use refined coconut oil for less of a coconut flavor, but virgin coconut oil would great here, too
I practically eat dessert daily so love to recreate healthier versions of candy bars and sweets, like my vegan snickers bars. These are definitely in my top 5 and you guys are going to love them!
Feel free to leave any suggestions in the comments below for your favorite candy you want me to healthify!
Peanut Butter Fudge Pretzel Bars
Ingredients
Base
- 1 cup medjool dates, pits removed
- 1 cup pretzels, sub gluten-free if needed
- 1/4 cup rolled oats
- 1/4 cup water
Peanut Butter Fudge
- 1/3 cup peanut butter (just peanuts and salt)
- 1/2 cup dark 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, pretzels and oats 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.
Can you healthify chocolate chip cookies?
Hey Eva, I have a few chocolate chip cookie recipes on my blog! These two are most similar to a classic chocolate chip cookies-
https://fit-fusion.news/almond-flour-chocolate-chip-cookies/%3C/a%3E%3Cbr /> https://fit-fusion.news/gluten-free-chocolate-chip-cookies/%3C/a%3E%3C/p%3E
These are amazing!! My husband doesn’t like peanut butter but he loves these lol and they’re so easy to make!! These will be on repeat for sure 🙂
Yay! Husband approvals are the best 🙂