Description
Chewy bars including dates, oats, and pretzels topped with silky chocolate and a hint of salt. The base is sweetened with Medjool dates, giving it a caramel sweetness, so there’s no separate caramel coating.
Ingredients
Scale
For the Base
- 68 g salted mini pretzels
- 1 cup (80 g) rolled oats
- ¾ cup (150 g) soft pitted Medjool dates
- 6 tablespoons (96 g) smooth nut or seed butter
- 2 tablespoons (40 g) brown rice syrup
- 1–2 tablespoons (15–30 ml) non-dairy milk, only if needed
For the Topping
- 1 cup (175 g) dairy-free chocolate chips
- 1 teaspoon (5 ml) coconut oil
- Extra crushed pretzels, optional
- Flaky sea salt, optional
- Chopped nuts, optional
Instructions
- Prepare the crumbs: Line an 8×8-inch pan with parchment paper, leaving an overhang on two sides. Pulse the measured pretzels and rolled oats in a food processor until they form fine, slightly uneven crumbs with no large pretzel pieces remaining.
- Blend the base: Add the dates, nut or seed butter, and brown rice syrup. Process until the dates break down and the mixture gathers into clumps, stopping to scrape the bowl as needed. Pinch a small portion to check that it holds together. If it crumbles, blend in 1 tablespoon of non-dairy milk; add the second tablespoon only if still needed. The dough should hold when pressed without becoming wet.
- Press into the pan: Transfer the mixture to the pan and press it firmly into an even layer, including the corners. Use a spatula or the flat bottom of a measuring cup, with a small piece of parchment over the dough if needed to prevent sticking.
- Add the topping: Place the chocolate chips and coconut oil in a dry microwave-safe bowl. Heat at medium power in 15–20-second bursts, stirring after each, until nearly melted, then stir until smooth. Spread over the base and add a little crushed pretzel, flaky salt, or chopped nuts if desired, gently pressing larger pieces into the chocolate.
- Chill: Refrigerate for at least 1 hour, until the chocolate is firm and the base holds together when lifted. Chill longer if the center still feels soft.
- Slice and serve: Lift the slab out using the parchment and let it stand for about 5 minutes. Cut into four rows and four columns to make 16 bars. If needed, warm a sharp knife under hot water and dry it thoroughly between cuts. Serve cool and refrigerate the remaining bars.
Notes
- Weigh pretzels before smashing. Pretzels for the topping are added to the 68-g base. Crushed and whole pretzels have different cup sizes.
- If the dates are dry, weigh the pitted portion before soaking in warm water for 10 minutes. Drain and pat dry before processing. Test the mixture without milk. Soaking causes prep time.
- Condensed milk or pourable caramel sauce should not substitute the date mixture. Check pretzels, chocolate, brown rice syrup, and plant-based milk for a vegan version. Use gluten-free pretzels and certified gluten-free oats for gluten-free bars and check all labels.
- Thaw individually wrapped bars in the fridge after freezing for 2 months or refrigerating in an airtight container with parchment between layers for 5 days. The pretzels soften, but the topping tastes best within 2–3 days.
- Prep Time: 15 minutes
- Chilling and Resting: 1 hour 5 minutes
- Category: Dessert, Snack
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: Per Bar
- Calories: 164 kcal
- Sugar: 14.7g
- Sodium: 21mg
- Fat: 7.3g
- Saturated Fat: 2.5g
- Carbohydrates: 24g
- Fiber: 2.9g
- Protein: 3.6g