These Chocolate Peanut Butter Pretzel Bars are something else! They are no-bake, gluten-free (if you use gluten-free pretzels), oil-free, egg-free, dairy-free, and refined sugar-free! But most of all, these chocolate date bars are unbelievably luscious and downright irresistible; you would think they came straight off a bakery or coffee shop.
Combine dates and peanuts in a food processor one cup at a time to ensure good mixing. Periodically scrape down the sides.
Once combined, add cocoa powder and a cup of pretzels to the food processor and pulse until fully combined.
Line an 8x8 pan with parchment paper and put the date mixture inside, leveling with a spoon or spatula until it is an even 1-1.5 inches thick.
If your peanut butter isn't liquid-y enough to spread, heat it over low heat on a stovetop or in a microwave until it softens. Once softened, pour and spread the peanut butter in an even layer atop the date base.
Top the peanut butter layer with crushed pretzels (or more nuts), pop in the freezer to quickly firm up the layers (about 20 minutes), slice into squares and enjoy!
Notes
We want the dates and nuts to be finely grounded, so make sure you do not overcrowd your blender or food processor. Pulse them a cup at a time.
If your bar base is too dry, you can add more dates to moisten it. Just make sure to not add too much, or your bars will become too sweet. On the other hand, if they become too moist, add more pretzels to balance both the flavor and consistency.
It’s easier to remove the frozen bars from the baking pan if you line it with parchment paper with an overhang on the sides.
To cut through the bars quickly and neatly, place your knife under warm water first before slicing. To get smooth and clean edges, wipe your knife between cuts.