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!
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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 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
Healthy Chocolate “Caramel” Pretzel Bars
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.
Recipe Notes:
Nutrition Information
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This recipe first appeared on Instagram in partnership with Natural Delights® Medjool Dates.
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