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–+ servings

Peanut Butter Fudge Pretzel Bars

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Serves: 10 servings
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes

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

  1. 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.
  2. Pour the u0022doughu0022 into a parchment lined 9 x 5 loaf pan and flatten down. Set aside.
  3. In a medium sized bowl, melt your chocolate chips with 1 tsp of coconut oil in 30 second increments in the microwave until smooth.
  4. Once melted, add remaining fudge ingredients into the bowl and whisk until smooth.
  5. Pour the fudge over your crust and top with 10 whole or crushed pretzels- I lined mine up to cut 10 small bars.
  6. Freeze for 1-2 hours, until firm to touch. Slice into 10 squares and top with sea salt.
  7. Keep stored in the fridge for up to two weeks.

Notes

u003cliu003eYou can store these in the freezer for up to 3 months, but I prefer them refrigerated for more of a fudge consistency. u003c/liu003e