SALTED CHOCOLATE AND CARAMEL PRETZEL BARS
These simple, 4-ingredient Salted Chocolate Caramel Pretzel Bars will quickly become your new favorite sweet and salty treat! No bake and no candy thermometer needed.
Provided by Lauren Allen
Categories Dessert
Time 35m
Number Of Ingredients 4
Steps:
- Line a large, rimmed baking sheet with parchment paper.
- Melt 8 ounces of the chocolate chips gently in the microwave (on low heat, stirring every 15 seconds) until smooth.
- Spread the chocolate evenly over the parchment. Immediately add the pretzel twists over the top (it's ok if they overlap!) and gently press them into the chocolate.
- Add caramel bits to a microwave safe bowl with 2 tablespoons water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle the melted caramel over the top of all of the pretzels.
- Melt remaining 4 ounces of chocolate and drizzle over the caramel. Sprinkle with sea salt.
- Refrigerate until hardened.
- Cut or tear into pieces, Enjoy!
Nutrition Facts : Calories 268 kcal, Carbohydrate 39 g, Protein 3 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 2 mg, Sodium 244 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
ALMOND PRETZEL BARS RECIPE BY TASTY
Here's what you need: raw almonds, pitted date, pretzel, salt, milk, vanilla extract, greek yogurt
Provided by Mercedes Sandoval
Categories Snacks
Yield 12 bars
Number Of Ingredients 7
Steps:
- Line an 8-inch (20 cm) square baking dish with parchment paper.
- Add the almonds, dates, pretzels, salt, milk, and vanilla to a food processor and pulse until the mixture starts to clump together.
- Transfer the mixture to the prepared baking dish and press into an even layer.
- Drizzle the top with Greek yogurt, if desired.
- Chill for 1 hour.
- Remove the bars from the baking dish by lifting the parchment paper. Cut into 12 individual bars.
- Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 165 calories, Carbohydrate 16 grams, Fat 10 grams, Fiber 3 grams, Protein 4 grams, Sugar 9 grams
SALTED-CARAMEL PRETZEL, ALMOND AND CACAO BARS RECIPE BY TASTY
Here's what you need: macadamia nut, coconut flakes, agave nectar, coconut oil, almond butter, pink himalayan salt, ground almonds, medjool date, coconut oil, filtered water, vanilla bean paste, pink himalayan salt, coconut oil, organic cacao powder, agave nectar, gluten-free pretzel
Provided by Mercedes Sandoval
Categories Desserts
Yield 12 bars
Number Of Ingredients 16
Steps:
- Line a square, loose-bottom 20-cm (8-in) baking tray with parchment paper.
- First make the almond biscuit layer: blend all of the ingredients except the ground almonds in the blender until the nuts and coconut are finely chopped. Add the ground almonds then pulse until fully incorporated. The mixture should be sticky.
- Press the almond mixture into the base of the baking tray, making sure it's an even layer all over.
- Pop the tray into the freezer and get on with the caramel layer.
- Rinse out the blender. Blend all of the ingredients in the blender until the mixture is as smooth as possible.
- Remove the tray from the freezer and spread the caramel layer over the top evenly. Pop the tray back into the freezer to set for around 2 hours.
- After the 2 hours, remove the tray from the freezer and place the toppings on.
- Carefully remove the bars from the tin, then cut it into 12-14 bars. Run your knife under hot water between each cut to make it easier.
- Place the bars onto a baking tray and back into the freezer while you make the coating.
- Mix the chocolate coating ingredients together in a small mixing bowl until smooth.
- Remove the bars from the freezer and drizzle the coating over the top of each bar. Top each bar with a couple of pretzels or a sprinkling of flaked almonds. Serve straight away or store in the freezer for up to 2 months. Serve straight from the freezer.
- Enjoy!
Nutrition Facts : Calories 390 calories, Carbohydrate 38 grams, Fat 26 grams, Fiber 5 grams, Protein 4 grams, Sugar 26 grams
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- Line an 8×8 (20×20 cm) baking pan with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
- Add pretzels and oats to the bowl of a food processor and process until the pretzels have broken down into small pieces and the oats resemble a flour. Add dates, nut/seed butter, and liquid sweetener, and continue processing until a dough begins to form and stick together. If it seems too crumbly or dry, add non-dairy milk, one tablespoon at a time until the dough sticks together when you pinch it between your fingers.
- Transfer dough to your prepared baking pan and use a spatula or your hands to spread it evenly in the pan, making sure to press down firmly. Set aside.
- Place chocolate chips and coconut oil in a microwave-safe bowl and heat on high in 30 second increments until melted and smooth, making sure to stir between each. Pour chocolate over bars and use a spatula to spread it out evenly. Top with crushed pretzels, if desired, and transfer pan to fridge for at least an hour to allow the bars to set.
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