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RECIPE
14 INGREDIENTS8 STEPS1HR 30MIN

Caramel Pretzel Bars

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Food by Maria

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These caramel pretzel bars are so good! They’re easy, crunchy, the perfect sweet and salty combo, and vegetarian-friendly.
1HR 30MIN
Total Time

Food by Maria

Nourish Your Body. Nourish Your Life.
GO TO BLOG

Ingredients

US / METRIC
Servings:
10
Serves 10
1/2 cup
Unsalted Vegan Butter , room temperature
1/4 cup
Brown Sugar
2 Tbsp
I used Bee Maid
1 dash
1 can
(320 g)
Condensed Coconut Milk
1/4 cup
Brown Sugar
1/4 cup
I used Bee Maid
1/4 cup
2 handfuls
Mini Pretzels , crushed
1 cup
Vegan Chocolate Chips
1 Tbsp
Coconut Oil

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Nutrition Per Serving

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CALORIES
468
FAT
22.4 g
PROTEIN
5.9 g
CARBS
62.7 g

Author's Notes

You can use white sugar in place of brown sugar. Coconut sugar works fine too! This recipe also works fine with regular butter. To speed up the cooling process you can add the 9-inch tray into the fridge between layer preparation. Lasts in an airtight container in the fridge for up to a week.

Cooking Instructions

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Step 1
Preheat your oven to 350 degrees F (180 degrees C) and line a 9-inch baking sheet with parchment paper. Leave overhang on all sides for easy pan removal. Set aside.
Step 2
In a large mixing bowl, using a hand mixer, mix the Unsalted Vegan Butter (1/2 cup) together till smooth, around 1 minute.
Step 3
To the bowl, add the All-Purpose Flour (1 cup), Brown Sugar (1/4 cup), Honey (2 tablespoon), Vanilla Extract (1 teaspoon), and Sea Salt (1 dash). Mix for 1-2 minutes. The mixture should be crumbly.
Step 4
Using your hands form a ball and transfer it to the lined baking sheet. Flatten the mixture by pressing tightly into the pan. Now, add the Mini Pretzels (2 handful) pieces evenly on top. Bake for 20 minutes and let it cool completely before adding the next layer.
Step 5
To a small pot, add the Condensed Coconut Milk (1 can), Brown Sugar (1/4 cup), and Honey (1/4 cup). Cook on low heat, whisking consistently to avoid burning. The caramel will become brown and rich looking, just keep whisking. Once it starts to bubble, shut off the heat, and add in the Vegan Butter (1/4 cup). Stir till combined and then pour over the completely cooled shortbread pretzel base layer.
Step 6
Melt the Vegan Chocolate Chips (1 cup) and Coconut Oil (1 tablespoon) in a small pot, on low low heat. Stir just until melted then remove from heat and continue to combine. Pour the chocolate mixture over the cooled caramel and top it with big Sea Salt Flakes (1 tablespoon).
Step 7
Place in the fridge to cool completely.
Step 8
Using the overhanging parchment, remove the bars and cut them into slices.

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Nutrition Per Serving
Calories
468
% Daily Value*
Fat
22.4 g
29%
Saturated Fat
12.9 g
64%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
62.7 g
23%
Fiber
2.1 g
8%
Sugars
40.0 g
--
Protein
5.9 g
12%
Sodium
548.7 mg
24%
Vitamin D
--
--
Calcium
38.0 mg
3%
Iron
2.4 mg
13%
Potassium
85.7 mg
2%
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