Triple Layer Pretzel Bars

[Yvonne (Vonnie) Mostat, RN]

 

 

 

These are a fun and delicious version on traditional peanut butter bars. The gluten free pretzels, can be found, and it adds crunchy, salty contrast to the sweet creamy seed butter layer, and decadent chocolate coating. They do take a few extra steps, but you are rewarded with dozens of rich servings.  Makes 32 squares.  Free of gluten and most allergens except peanuts. 

INGREDIENTS:

1 1/2 PLUS 1/4 cup dairy free buttery spread, melted and divided

1/2 tsp. of vanilla or grated vanilla bean

2 cups of icing sugar  (not lumpy)

2 1/2 cups allergy friendly, gluten-free crushed pretzels

1 1/2 cups allergy-friendly-friendly, dairy-free semi-sweet chocolate chips.

Method

1. Line a 13 x 9" baking dish with parchment paper or oil spray

2. Place 1 1/2 cups of sunflower seed butter, 1/2 cup melted butter spread and vanilla in a mixing bowl and stir well to combine. Sift in icing sugar and stir until smooth cookie dough consistency forms.

3 Measure out 1/2 Cup of this sweetened seed butter mixture and place it in a medium bowl. Whisk in the remaining 1/4 cup melted buttery spread until smooth. Add crushed pretzels and stir to combine thoroughly.

{NOTE: This recipe works best if the pretzels are finely crushed. To make this happen, pulse pretzels in a food processor, blender or spice grinder until crumbs form. I have also used my heavy granite rolling pin if we are at the Bay in the U.S.A.}

4. Press pretzel mixture evenly and firmly into the prepared baking dish. Then place it in the freezer for ten minutes.

5. In the meantime put chocolate chips in a microwave safe bowl and microwave on high for one minute (no longer). Stir in the remaining 1/4 cup of sunflower seed butter and microwave on high for 15 seconds. Whisk firmly until and whisk thoroughly. 

6.  Remove pretzel crust from the freezer and press the remaining sweet seed butter mixture into an even layer on top the back of a spoon or your hands.

7. Drizzle melted chocolate mixture onto the sweet seed butter layer and evenly spread with the back of a spoon or spatula. 

8.  Place baking dish in the refrigerate for 20 - 30 mins, or until the chocolate is just set.

9.  Cut into fourths vertically and eighths horizontally to make 32 small squares. If chocolate is too firm to easily cut, let sit at room temperature let it sit for at room temperature to soften for 5 - 10 minutes.  You can freeze this dessert in an airtight container or at room temperature. I guarantee if you have guests it will all be gone!  MAY Be a little more difficult to make, but one you get the hang of it and have the ingredients on hand you will be asked time and time again for that special peanut butter dessert. IT IS WELL WORTH THE EXTRA TROUBLE, ESPECIALLY IF YOU LOVE PEANUT BUTTER!  Yes, it has chocolate in it, but think of the protein in peanut butter and the extra nutrition of sunflower seed butter, and  A SPECIAL GLUTEN FREE DESSERT THAT YOUR GUESTS WON'T BE ABLE TO TELL IT IS GLUTEN FREE.

                                                                                                                                                Vonnie Mostat, R.N.

 

 

 

[Scott Adams]

This looks like another amazing recipe, thank you!!