The Best Chocolate Pretzel Freezer Bars (Gluten free, Vegan)

Prep: 50 minutesCook: 0 minutesTotal: 50 minutes
Yield: 3 - 6 barsCategory: Desserts
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These delicious chocolate and pretzel freezer bars are the perfect sweet snack for those who love the combination of sweet and salty together.

These bars are really quick to make so can be thrown together in a hurry. The time noted for these includes the time needed for the bars to set so you actually only need around five minutes to make them.

These bars started out as a complete accident as I was actually hoping to make a batch of my Salted Peanut Chocolate Fudge, however, ran out of cocoa powder. I had to improvise with some other ingredients and the result was so epic I had to make them again and write down the amounts.

As this is based on my freezer fudge recipe you could actually merge these two recipes together and use dates instead of pretzels to give these more of a salted caramel twist, or even use both these ingredients. Even though this is already a very quick recipe you could speed the process up even further by adding all of the pretzels to the batter and not adding any to the top.

If you like the sound of this recipe but can’t eat nuts you could try making a version of this that substitutes the peanut butter for a nut free spread and the almond flour for an oat flour.

When making these, make sure you allow the coconut oil to cool once you have melted it before using in the mixture. I like to use individual brownie trays to make these bars as they can be tricky to slice when frozen, however, if you are using a larger brownie tray the smaller the better – a 6″ x 6″ tray is preferable so the bars are still nice and thick. You can slice these into as many pieces as you wish – I have noted this yields 3 to 6 bars, however, I will often cut this into 9 small squares. I usually use silicone trays which don’t require lining but you may need parchment paper to avoid any sticking depending on the tray you use.

You will need to freeze these for a minimum of forty five minutes before eating but you can freeze them for much longer if preferred. I also like to keep these chocolate and pretzel bars stored in the freezer to keep them firm and extend their shelf life. Just remember to remove them from the freezer a few minutes before eating to allow them to thaw out. Alternatively if you would prefer a softer consistency you could just transfer these to the fridge once they have set.

If you like the flavours in these bars you may also like my Chocolate Chickpea Crunch and my Peanut Butter Sesame Cookies recipes.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 50g 1/4 cup coconut oil (melted)
  • 50g 1/2 cup cocao powder
  • 4 tbsp peanut butter (heaped)
  • 3 tbsp maple syrup
  • 2 tbsp almond flour (heaped)
  • pinch sea salt
  • 1 pack gluten free pretzels (approx 60g)

Method

  1. Add the melted coconut oil, cocoa powder, peanut butter, maple syrup, almond flour and sea salt to a large mixing bowl and combine until a sticky dough forms
  2. Use your hands to roughly crush two thirds of the bag of pretzels and add them to the bowl. Mix well so the pretzel pieces are evenly distributed throughout the mixture
  3. Press the mixture into a lined tray, using your hands to tightly pack it down ensuring it is smooth on top
  4. Top with the leftover pretzels and an optional extra sprinkle of sea salt and place in the freezer to set for a minimum of 45 minutes

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