Sunday, June 3, 2012

Peanut Butter Fudge Pretzel Bars

I recently ran across a recipe for Peanut Butter Fudge Pretzel Bars on Hannah Kaminsky's Blog Bitter Sweet.  I knew these were for me. I love chocolate and peanut butter together. And I also love peanut butter filled pretzels (so much so I can't really keep them in the house!

I changed the recipe slightly with the addition of coconut to the bottom crust and the topping. I also used So Delicious Almond Plus non dairy milk in the batter for the crust instead of water.  They came out great.

Peanut Butter Fudge Pretzel Bars

For the crust:
3/4 cup all purpose flour
3/4 cup rough chopped pretzels
1/4 cup firmly packed dark brown sugar
1/2 cup vegan butter
1/4 cup sweetened dried coconut
3 tbsp non dairy milk

For the topping:
12 oz semi sweet vegan chocolate chips 
1/4 cup agave nectar
1 cup creamy peanut butter
1 tsp vanilla extract
1/4 cup sweetened dried coconut
1 cup rough chopped pretzels

Preheat the oven to 350 degrees.

Make the crust:
In a bowl combine the flour, pretzels, brown sugar and coconut. Using a pastry cutter or a fork cut in the butter and work until a crumbly mixture is formed.  Add the non dairy milk and work with your hands to form a dough.  In a lightly greased 8x8 pan press the dough evenly on the bottom.  Bake at 350 degrees for 20 minutes or until the crust is golden brown.  Set aside to cool for at least ten minutes before preparing the topping.

Make the topping:
Put the chocolate chips and agave nectar into a microwave safe bowl. Microwave on high for one minute.  Remove from the microwave and stir until smooth.  Add the peanut butter and stir well.  Place back in the microwave for another minute and stir.  The mixture should be very smooth. If it is not, place back in the microwave and heat at 30 second intervals until very smooth.  Add the vanilla extract and stir.  

Spread the mixture evenly over the crust.  Top with the chopped pretzels and coconut pressing them down so that they adhere to the chocolate peanut butter layer.  Place in the refrigerator for an hour until firmly set.  Cut into bars or squares and allow to come back to room temperature before serving.


  1. Replies
    1. They were. I found they were best at room temp the second and third day.