Four ingredient Salted Caramel Pretzel Squares

Four ingredient Salted Caramel Pretzel Squares

CRACK?! WHAT?! Yes, these bad boys are literally like crack to me. Once you pop you can’t stop, kinda. Freshly made, these are crunchy, sweet, salty, nutty, just utterly delicious squares from heaven. Do you like pretzels? Yah, nah, nyah? Well, I wasn’t a big fan of them before this recipes, or, well, at least I am a big fan of this recipe! Note that they do go slightly soggy after one to two days, so make them the same day you’re planning to eat them. They don’t go bad, but they’re just not quite as delicious, that’s all.

Enough talking! I think this recipe really speaks for itself.  Enjoy!

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Four ingredient Salted Caramel Pretzel Squares

Salty and crunchy pretzels meet soft and sweet dates in the shape of a delicious chewy bar

Ingredients

  • 120g pitted dates
  • 2 tbsp nut butter
  • A pinch of salt
  • 1 tsp vanilla essence
  • 60g pretzel sticks, pretzels or such*
  • A handful of chopped chocolate or chocolate chips

Instructions

  1. In a food processor, process the first four ingredients into a smooth “dough”. Add around half the pretzels, process a little bit more, then add the remaining pretzels and chocolate.
  2. Transfer to a square baking pan lined with parchment paper or plastic wrap. My pan was 15 x 15 cm. Let firm in the fridge before cutting. Enjoy!

Notes

The pretzels in the bars do absorb moisture and will soften rather quickly. The bars stay good for long, but after the first day they’ll be more soft and not as texturally exciting.

*In Sweden, you can’t really find regular pretzel. What we do have, which you can find in any store, is “salta pinnar”, which basically are pretzels in the shape of a twig/stick.

Keywords: Vegan, healthy, whole food, refined sugar-, gluten-, oil-free, fruit sweetened, pretzel, crack bars, easy

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2 Comments

  1. 2018-11-04 / 21:04

    These look to die for! Definitely adding these to my Christmas list. Thanks!

    • 2018-11-04 / 21:42

      That makes me so happy to hear! You must let me know what you thought of the recipe if you try it. 🙂

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