2020 has been hard.. These millionaire pretzel bars are exactly what you need in your life.
Picture this: You’re singing Rich Girl by Gwen Stefani and all of a sudden, life is so generous and puts one of these delicious bars in your hand. You don’t quite know what it is at first, but it’s covered in chocolate so you decide to take a chance and take a bite. Once you bite into the almond shortbread crust, sweet date caramel, crunchy and salty pretzel bar that is covered in chocolate, you all of a sudden feel rich. You feel as though you have all the money in the world and you are now completely worry free!!
Reasons why you will love these millionare pretzel bars:
- They are gluten free, but you would never know it!
- They are sweet and delightfully indulgent.
- They are crunchy and chewy at the same time.
- They are free from artificial flavours and sweeteners
That is what these millionaire pretzel bars are to me. They might not bring real money into your life, but they are sure as hell rich, indulgent, chocolatey, salty, sweet.. some would say they’re total perfection!
You’ll just have to make these bars yourself to see how they can transform your life. Be sure to leave a comment to let me know how rich you feel afterwards!
Millionaire Pretzel Bars
- May 21, 2020
- 12-14
- 8 hr
- Print this
Ingredients
- for the base:
- 1 1/2 C almond flour
- 3 tbsp coconut oil, melted
- 1/4 tsp sea salt
- 1 tbsp maple syrup
- for the date caramel:
- 10 medjool dates, pitted
- 2 C hot water
- 1/4 C date water (reserved from soaked dates)
- 2 tbsp coconut oil, melted
- 1/4 C peanut butter
- 1 tsp vanilla
- 1/4 tsp sea salt
- for the pretzel filling:1/4 C gluten free pretzels, crushed
- for the chocolate coating:
- 1 1/4 C chocolate chips
- 1 1/2 tsp coconut oil
- large flake sea salt for garnishing
Directions
- Step 1
- to make the base: in a small bowl, combine almond flour with melted coconut oil, sea salt and maple syrup. Transfer base to an 8×8 inch baking dish lined with parchment paper. Press down firmly and evenly spread the base, then transfer to the freezer to firm for approximately 15 minutes.
- Step 2
- to make the date caramel: in a glass bowl, soak the dates in the hot water for 10 minutes. Once the dates have softened, firmly squeeze excess water from the dates. Reserve ¼ C of the water and discard the rest. Transfer dates and date water to a high speed blender or food processor, and add coconut oil, peanut butter, vanilla and sea salt. Process until smooth, then remove base from freezer and evenly spread date caramel overtop of the base.
- Step 3
- Sprinkle crushed pretzels on top, then gently press them into the caramel. Allow to firm in the freezer for 6 hours, preferably overnight. Once firm, remove from baking dish and cut into 12-14 pieces.
- Step 4
- to coat with chocolate: melt chocolate either in a pan on the stove top using low heat or by using a double boiler. When chocolate is melted, stir in coconut oil.
- Step 5
- Arrange a cooling rack on a baking sheet, then begin to coat the bars with chocolate. Be gentle with the bars while also working quickly so the chocolate doesn’t cool down and thicken, and so the bars don’t start to get warm which makes them difficult to work with. I roll the frozen bar in the melted chocolate, use a spoon or spatula to spread the chocolate on the bar, then lift with a fork and transfer to the cooling rack. Garnish with large flaked sea salt before transferring to the fridge or freezer for about 20 minutes to allow the chocolate to firm.
- Step 6
- Indulge!! Store bars in fridge or freezer in an airtight container.
