Chocolate-covered Peanut Butter Pretzel Bars

• total time: 59 minutes

Ingredients

Peanut Butter Caramel:

1/2 cup creamy pb

3 tbsp melted coconut oil

8 large medjool dates, softened in hot water for 10 min

1 tsp vanilla

1/2 tsp salt

1/4 cup maple syrup added after everything has been pulsed

Pretzel Crust:

2 cups gf pretzels

3 large medjool dates, pitted

1/4 cup melted coconut oil

1/2 teaspoon salt

Topping:

1/2 cup dairy-free dark chocolate, melted

crushed pretzels

flaky sea salt

Directions

This is going to seem like a strange order of operations but its so that we can use the same food processor and not have to wash it between steps!)

Add the peanut butter caramel ingredients to a large food processor. Pulse a few times to allow the ingredients to settle and then process for 30 seconds - 1 minute until smooth, pausing to scrape down the sides as needed.

Remove the peanut butter caramel from the food processor and set aside in a bowl.

Without cleaning the food processor, add the crust ingredients and pulse until a dense sandy mixture forms and there are no large pretzel chunks.

Pour the crust mixture into the bottom of a parchment-lined 9”x5” loaf pan, gently spread out until an even layer forms.

Firmly tamp the crust down. Add the peanut butter caramel on top, spreading into an even layer. Top with melted chocolate, tilting the pan to distribute the chocolate evenly. Top with crushed pretzels.

Place in the refrigerator to harden for 1 hour. Remove from the refrigerator, top with flaky sea salt, and slice into bars. Enjoy!

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