These No-Bake Chocolate “Caramel” Pretzel Bars are sweet, salty, healthy, delicious and made with Medjool dates, which means no added sugar! This caramel pretzel bar recipe is perfect for parties, gatherings, holidays and more. Vegan and gluten-free, too!
Well, friends it is your lucky day because these Healthy Caramel Pretzel Bars are LEGIT.
I’m slowly but surely accepting the fact that summer is coming to an end. I’m not quite over it yet, so let’s celebrate with one more no-bake treat, shall we?
Not to mention I’m sure there are still plenty of places across the country (and other parts of the world!) that are not quite ready to turn on their ovens yet and welcome all of the healthy no-bake desserts.
These caramel pretzel bars could even be used as a “candy” replacement during the upcoming holidays…
It’s hard to believe Halloween decorations are already out… before we know it Christmas decor will be in the same aisle too!
Anyways, let’s chat about these –>
No-Bake Chocolate Covered Caramel Pretzel Bars
We’re swapping out the processed sugar caramel in this HEALTHY Chocolate Caramel Pretzel Bars recipe for Medjool dates. Here the “caramel” center is just Medjool dates blended with 1 tablespoon cashew butter, splash of vanilla + a little creamer. No refined sugars needed in my healthy version of this sweet & salty dessert.
Ingredients for Chocolate Caramel Pretzel Bars
- crushed pretzels & mini pretzel twists
- rolled oats
- peanut butter (or almond or cashew)
- Natural Delights medjool dates
- coconut oil
- water
- vanilla extract
- coffee creamer (or half & half – dairy free variety)
- dairy-free dark chocolate chips
- sea salt
How to Make Healthy Chocolate Caramel Bars with Dates
- Line 8×8 pan with parchment paper; set aside.
- In a food processor, combine crushed pretzels, oats, peanut butter, and Medjool dates until broken down and sticky; add coconut oil and 1-2 TBSP water, as needed, for the base to come together. Transfer and press into lined pan; set aside.
- Make the caramel layer: In a small blender, combine drained dates with cashew butter. Blend and scrape down sides as needed, then add cream; blend until Medjool date caramel is smooth. Spread evenly onto base and place pan in the fridge.
- Melt the chocolate: In a large microwave-safe bowl, melt chocolate chips on 50% power in 20-30 second increments, stirring in between as needed. Add coconut oil once melted; stir again before pouring on chilled bars. Top with mini pretzels + sea salt, as desired. Cool in the fridge for 30 minutes before cutting into 16 squares.
How to Pit Dates
Some Natural Delights Medjool dates you can find are already pitted. But if you can only find the dates with pits, the easiest way to pit dates is with your hands! Dates are so soft and chewy to begin with, all you need to do is give each date a gentle squeeze & tear and pull out the pit!
Keep in mind some of the dates still have the stem intact, too. This should easily pop right off. Viola – pitted dates right before your eyes!
How to Store Chocolate Caramel Pretzel Bars
These healthy caramel bars are best kept stored in the fridge for up to 5 days. Just make sure to remove from the fridge about 5 minutes before serving to take the chill off and allow the chocolate to soften a bit!
These caramel pretzel bars also keep really well in the freezer. Freeze for up to 1 month in a freezer plastic storage bag or airtight container. A piece of parchment between each layer helps to keep them from sticking together.
These would actually be a perfect classroom treat for the holidays – make them nut free by using sunbutter!
If you make this recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
How to Make…
Healthy Chocolate “Caramel” Pretzel Bars
No-Bake Chocolate Covered “Caramel” Pretzel Bars are sweet, salty, healthy, delicious. Made with Medjool dates which means no added sugar! Vegan and gluten-free, too.
- Prep Time: 45 minutes
- Total Time: 45 minutes
- Diet: Vegan
- Yield: 16 squares 1x
- Scale:
Ingredients
BASE
- 3/4 cup crushed pretzels (GF as needed)
- 3/4 cup rolled oats (GF as needed)
- 1 cup peanut butter (or almond or cashew)
- 10 Natural Delights Medjool Dates, pitted
- 1 1/2 TBSP coconut oil
- 1–2 TBSP water
CARAMEL LAYER
- 12 Natural Delights Medjool Dates, pitted, soaked, & drained
- 1/2 tsp Vanilla Extract
- 1 TBSP cashew butter (or almond)
- 3–4 TBSP non-dairy coffee creamer, half & half or heavy cream (traditional is fine too)
CHOCOLATE LAYER
- 1 cup dairy-free dark chocolate chips
- 1 tsp coconut oil
- mini pretzel twists and sea salt for topping (optional)
Instructions
- Line 8×8 pan with parchment paper; set aside.
- In a food processor, combine crushed pretzels, oats, peanut butter, and Medjool dates until broken down and sticky; add coconut oil and 1-2 TBSP water, as needed, for the base to come together. Transfer and press into lined pan; set aside.
- Make the caramel layer: In a small blender, combine drained dates with cashew butter. Blend and scrape down sides as needed, then add cream; blend until Medjool date caramel is smooth. Spread evenly onto base and place pan in the fridge.
- Melt the chocolate: In a large microwave-safe bowl, melt chocolate chips on 50% power in 20-30 second increments, stirring in between as needed. Add coconut oil once melted; stir again before pouring on chilled bars. Top with mini pretzels + sea salt, as desired. Cool in the fridge for 30 minutes before cutting into 16 squares.
Recipes Notes:
Make sure to use certified gluten-free pretzels and oats, and dairy-free chocolate chips for gluten-free and vegan option.
Nutrition Information:
- Serving Size: 16 squares
- Calories: 253
- Sugar: 23
- Sodium: 118
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 4
- Protein: 5
- Cholesterol: 4
More Caramel Recipes You’ll Love:
- Vegan “Caramel” Mocha Coconut Oat Bars [Gluten-Free]
- Oatmeal Caramel Chocolate Chip Giant Cookie
- Chocolate Caramel Almond Butter Cups
- Homemade Healthy Salted Caramel Popcorn
This recipe first appeared on Instagram in partnership with Natural Delights® Medjool Dates.
Cassie Thuvan Tran says
Pretzels, caramel, and chocolate, OH MY! Would it be a crime if I accidentally (or not so accidentally) eat almost all the bar dough BEFORE I let it chill and cut into squares? LOL! That would totally be something I’d do because the base alone sounds DIVINE!
Leigha Saunders says
Loved this recipe so much forgot the cream but honestly couldn’t notice!! Definitely making again
★★★★★
Ashley says
So happy you liked it Leigha! Thanks so much for taking the time to leave feedback and review!!
Ann says
wonder why this is listed as vegan when
heavy cream is in the recipe?
Ashley says
There’s dairy free vegan friendly coffee creamer and half and half available at most grocery stores now. Sorry for the confusion with the “heavy cream”. I’ll update the recipe card to reflect that. Thanks!
Jen Schapansky says
How long do I soak the dates for after pitting them and before mixing them? Soak in warm or cold water?
Ashley says
You can soak them in warm water for about 5 minutes.
Kris says
Can I use coconut cream for the heavy cream?
Ashley says
Yes that is fine! I will update the notes in the recipe card.
jennygirl says
if you make these, please have supervision because you will eat the whole pan. my only suggestion is to break up the pretzels so you get a piece of pretzel in every bite. they are amazing.
★★★★★
Nisa says
Individually each layer was delicious, but I personally found the caramel and chocolate layers to over power the base.
Also my chocolate layer in squares never seem to “stick” to the other layers once cooled.
★★★★