Ingredients
12 oz chocolate, vegan
2 tsp coconut oil
3/4 cup peanut butter
2 tbsp coconut oil, melted
4 tbsp maple syrup
2 tsp vanilla
1/3 cup peanuts, rough chop
3/4 cup pretzel sticks (gluten-free)
pinch salt flakes
Instructions
Prepare bake & roast pan with a sheet of parchment
Chop the peanuts and rough chop ~¼ cup pretzels. Set aside.
Melt the chocolate or chocolate chips with 2 tsp refined solid coconut oil.
Pour about half the melted chocolate into the bottom of the prepared pan until the bottom is covered.
Pro Tip: We like the bottom layer a bit thick but divide the chocolate to your preference.
Sprinkle some chopped pretzel pieces onto the chocolate evenly. Place the pan in the refrigerator or freezer for about 10 minutes to harden.
While the chocolate is hardening, stir together the peanut butter, maple syrup, melted coconut oil, vanilla extract, and salt until smooth and combined. Set aside.
Once the bottom layer of chocolate is hard, pour the peanut butter mixture over the chocolate. Then pour the remaining melted (partially cooled) chocolate over the peanut butter to cover it completely.
I used pretzel sticks on the top and laid them out in a pattern, but pretzel twists or crushed pretzels work as well.
Add a sprinkle of chopped nuts, and flaky sea salt to garnish. I had some leftover chocolate some added a swirl of chocolate on top as well.
Return to the refrigerator or freezer to harden completely before slicing.
Pro Tip: Before slicing these bars, they must be completely set and rock solid or the peanut butter squeezes out. I put them in the freezer for a few hours or overnight and then cut them with a sharp knife.
They are best served chilled.
Store in a sealed container in the refrigerator or freezer.
Notes
Sub in any nut butter you enjoy for the peanut butter.
I used pretzel sticks to make a design on top, but you could use pretzel twists or crushed pretzels as well. Top the bars with a sprinkle of colourful pistachios or any nut you have on hand. Freeze the bars before slicing.
Store the bars in the fridge for a week or in the freezer for up to 2 months.
This recipe makes 12 or more bars depending on how large you cut them!
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