I have to admit, I haven’t baked much since moving to Australia. I didn’t plan on this at all, especially since it is one of my favorite hobbies (second to shopping, of course). However, I attribute my lack of baking mostly to the fact that it is just so darn expensive to buy ingredients here. I’d also be lying if I didn’t admit that having a tray of desserts readily available for a household of two people is VERY dangerous. The mortifying realization of ‘where did all the cookie bars go? Oh wait…we live alone, I ate them’ has happened to me too many times to count. So when we have guests, I find it to be the perfect time to bake.
Brandon’s Dad is a diabetic, so I was on the search of a low-sugar dessert that we could all enjoy. Did you think this was going to be a low-sugar recipe based on the title of this post? Probably not, but it really is! I found this recipe on Pinterest, and after I read the words ‘Peanut Butter Fudge Caramel Pretzel Candy Bars’ and saw the pictures, I figured it would likely be a winner. Pretzels, peanut butter, and fudge in one low-sugar recipe? SOLD. This recipe looks and sounds fantastic as-is, but I can say that adapting it to fit the ingredients I had on-hand proved to be pretty successful, too! I substituted chocolate protein powder for the vanilla, left out the butter extract, and opted to leave out the caramel swirl in favor of a sprinkle of sea salt on the top instead. Other than that, I followed the original closely.
I found these to be the perfect combination of salty and sweet. Oats & Pretzels on the bottom with peanut butter and chocolate on the top made each bite extra-special. Plus, these fulfilled my constant sweet and salty craving too, which seems to be a constant of mine this year. Seriously, a bag of pretzel m&m’s stand no chance around me. But these are WAY more fun to eat than pretzel m&m’s.
Obsessed, obsessed, obsessed. Make these as soon as possible!
No-Bake Low-Sugar Pretzel & Peanut Butter Fudge Bars
Adapted from Natural Sweet Recipes
For the Pretzel Crust Base:
1 Cup Pretzels
1/2 Cup Oats (I used whole oats)
1/4 Cup Coconut Sugar
2 Tablespoons Chocolate Protein Powder (Or vanilla)
1/2 Cup Butter (very softened)
For the Peanut Butter Fudge Layer:
1 Cup Natural Creamy Peanut Butter
1 cup Sugar Free Chocolate (or any chocolate)
1/3 Cup Coconut Sugar
1 teaspoon Vanilla Extract
1 Tablespoon Cocoa Powder
For the Topping:
3-6 Tablespoons Crushed Pretzels (depending on how much pretzel topping you want)
1) Line a 8 by 8 baking dish with parchment paper or spray it well with canola oil cooking spray.
2) In a food processor or blender, blend the oats until they become a flour-like consistency. Add in the pretzels and pulse them together until fine. (I used a blender and it worked great!)
3) In a mixing bowl, combine the oat flour, pretzels, coconut sugar and protein powder. Add the soft butter and mix to combine well. The dough should be moist, but not too sticky. (If it seems too sticky, add a little more protein powder and mix well.) Transfer the dough to your prepared pan and press firmly and evenly into the bottom of the pan. Place this in the freezer while you make the fudge, for about 10 minutes.
4) In a microwave safe bowl, add the chocolate and coconut sugar. Microwave for 1 to 2 minutes, stirring every 30 seconds or until all the chocolate and coconut is melted and combined. (Keep an eye on it to make sure it doesn’t burn!)
5) While the chocolate is warm combine I with the peanut butter. Allow the mixture to cool slightly for a minute or two and then add the vanilla and cocoa. Mix well. (Warning: this smell is intoxicatingly-good!)
6) Pour the warm fudge mixture over the chilled base and return it to the freezer to chill for about 2 minutes. Meanwhile, crush up the pretzels. (I crushed mine up in a zip-loc bag!) Sprinkle the pretzel mixture over the fudge layer, then add sea salt if desired. Return it to the freezer for about one hour. Then transfer them to the fridge, cut, and serve.
The natural sweetness of these bars is shockingly delicious. Although this was my first baking experience with coconut sugar, I’ll be using it again and again. I made these yesterday, and they are nearly gone today. A good sign? I think so!