Salted Caramel Pretzel Bars are perfect for your end of summer picnics! No baking necessary, salty and sweet to hit all the right spots for even the pickiest eaters. These are gluten-free (I used GF salted caramel pretzels) and have four good-for-you ingredients! Make them today and be the hit of your neighborhood fiesta!
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There are two types of people at the end of August, those who are ready for all things pumpkin and for temperatures to drop, and those that are still loving the triple digits and not wanting to turn on the oven.
This recipe is for the second group.
Because I still refuse to turn on my oven. #energysavings
Being a Barney Butter Ambassador has it’s perks. I was sent a package of my favorite almond butter to eat and of course, I had to make a recipe!
There's still time to enter the #HealthBBSummer contest with @BarneyButter and win $500! Click To Tweet
I have a love-love relationship with sweet and salty things. Luckily, Barney Butter makes both a bare almond butter and one with salt, so I can have the best of both worlds. The neutral flavor of the bare butter lends itself well in this recipe because if it had anything else in it, I think the bars would have had too pungent of a salt flavor.
Of course, to cut the salty, I added a layer of sweet in the middle. Chocolate and dates anyone?
Arguably the easiest recipe I have every created, perfectly crafted for small parties or single people.
It makes 4 bars. I kid you not. Because who can really eat a whole pan of anything?
Make these bars today for you and
yourself your friends and be the sweet and salty end of summer hit!
[Waffle with coconut butter and syrup::Tempeh bacon sandwich with cheese, cream cheese, kale and tomatoes::Cool Mint Clifbar::Green Waffle with PB and Syrup]
Salted Caramel Pretzel Bars
- 2 cups salted caramel pretzels
- 2/3 cup Bare Barney Almond Butter
- 6 oz dark chocolate
- 5 dates chopped
- In a food processor, pulse the pretzels and almond butter until a mealy texture is achieved. Press half into a 4x4 baking dish (or donut pan??? OMG WHY DIDN'T I DO THAT?!?!). Put in fridge while preparing the chocolate layer.
- Melt the chocolate in the microwave in 30 second segments, stirring after each session. When the chocolate is melted, stir in the dates.
- Pour over the first layer of pretzel/almond butter batter.
- Put in the fridge for 15 minutes to allow to harden up (you can skip this step if you're careful about pouring the final layer)
- Top the chocolate layer with the second half of the pretzel batter.
- You can serve right away or put in the fridge for later.