Peanut Butter Pretzel Protein Bars

These protein packed, peanut butter pretzel bars are far from your average protein bar – featuring a fudgey chocolate protein brownie, salty peanut butter date caramel and addictive chocolate ganache topping that’s laced with pretzel chunks. These bars strike the perfect balance between sweet and salty, making them so moreish. And most importantly, they’re not chalky or powdery – just simply an indulgent dessert that happens to contain a generous serving of plant protein.

Any sweet treat with peanut butter in is a winner for me and I’ve packed a generous amount in to each and every layer of these bars. Firstly it’s blended in to the gooey protein bar base, whizzed in to the sweet and salty peanut date caramel and stirred through the fudgey chocolate ganache topping – all of come together to create something so insanely delicious.

Pretzels are such an underrated snack, but they make the best addition to these bars – not only do they add a delicious crunch, but the saltiness pairs so well with the sweet date caramel and rich chocolate, making these bars ridiculously moreish.

I use MissFits Nutrition chocolate protein powder, which not only gives these bars a fudgey texture but makes all of my nice cream bowls so smooth and creamy. It packs in 15g of plant based protein per scoop and is fortified with vitamin B12 and zinc, to maintain energy levels and healthy skin, hair and nails. I’m not lying when I say that it’s one of the best vegan protein powders on the market and I’m so proud to be an ambassador, which also means that you can get £5 off* their website with the code YASMIN5.

I was in two minds about whether to add the layer of date caramel to these bars, but I’m so glad that I did. I’m guilty of adding it to the majority of my recipes but when it’s laced with salty pretzel chunks, it really does make these protein bars extra special.

I always have a stash of these bars in the freezer for an easy snack or dessert – more often than not alongside my salted caramel protein bars or chocolate ganache protein bars. But with just 7 ingredients and no baking required, they really are so easy to make.

I love seeing you recreate my recipes so if you make these, please let me know in the comments below and don’t forget to tag me in your photos on Instagram using @nourishingyas or #nourishingyas.

Ingredients

makes 9 bars

for the pretzel protein bar
  • 100g pretzels
  • 50g medjool dates
  • 1 scoop MissFits Nutrition Chocolate Protein Powder ( Get
    £5 off with the code* YASMIN5 )
  • 2 tbsps cacao powder
  • 1/4 cup and 2 tbsps smooth peanut butter
  • 3 tbsps maple syrup
  • 4 tbsps nut milk
for the peanut butter caramel
  • 100g medjool dates
  • 1 tbsp smooth peanut butter
  • 20g pretzels
  • 4-5 tbsps warm water
for the ganache topping
  • 5 tbsps coconut oil
  • 5 tbsps cacao powder
  • 4 tbsps maple syrup
  • 4 tbsps peanut butter
  • 30g pretzels

Method

  1. Line a square brownie tin with a sheet of grease proof paper – this will make it easier to remove the bars at the end.
  2. Start by making the protein bar – add the pretzels to the blender and blitz until they form a flour. Add the remaining bar ingredients to the blender and blitz until fully combined.
  3. Once the mix is combined – it should stick together when you squeeze it between your fingers, transfer it to the lined baking tin and spread in to an even, compact layer. Place in the freezer to set whilst you make the peanut butter caramel.
  4. Add the dates, peanut butter and water to the blender and blend until completely smooth.
  5. Break up the pretzels in to chunks and stir them in to the caramel. Remove the bars from the freezer and spread over the caramel in an even layer. Return to the freezer to set whilst you make the chocolate ganache topping.
  6. To make the ganache, add the coconut oil to a small pan and set over a low heat until fully melted.
  7. Once melted, stir in the cacao powder, peanut butter and maple syrup until smooth.
  8. Remove the brownie from the freezer and pour over the ganache. Break up the pretzels and scatter them over the top, pressing them down lightly. Return to the freezer to set for 2 hours.
  9. Once set, remove from the freezer and leave to thaw slightly before cutting in to 9 equal slices. Enjoy!

If you liked this recipe then why not try my Chocolate Chunk Gingerbread Brownies or Chocolate Caramel and Coconut Nougat Bars.

*This post contains an affiliate link and discount code, but all opinions remain my own.

Posted by

Hi, I'm Yasmin! Plant based recipe developer and certified health and wellness influencer. I share simple, nourishing plant based recipes along with tips on healthy living, mental health and well being, in the hope that I can inspire others to be the healthiest and happiest versions of themselves.

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