Sweet, salty, crunchy, creamy… everything you want in a treat.
If you're craving something indulgent but still made with better-for-you ingredients, these Salted Caramel Pretzel Bars will absolutely hit the spot. They're no-bake, easy to make, and combine the dreamiest layers: a crunchy pretzel crust, gooey peanut butter caramel made with our Salted Caramel Pretzel Fit Butter, and a rich dark chocolate topping. Finished off with crushed pretzels and a sprinkle of sea salt—chef’s kiss.
And while they taste like a decadent dessert, they’re made with clean, simple ingredients like dates, coconut oil, and maple syrup. Indulge without the guilt!
Fit Butters Sea Salted Pretzel Bars
Danielle Bucki
Servings
7-8
Prep Time
20 minutes
Cook Time
30 minutes
Calories
385
Category
Healthy Treats
🍫 Why You'll Love These Bars
1. That sweet-salty combo is unbeatable.
Salted caramel and pretzels were made for each other, and when you add in a layer of rich dark chocolate? It’s next-level.
2. Minimal cleanup.
You only need one food processor—no need to rinse between layers thanks to our strategic order of operations. You’re welcome.
3. No baking required.
These bars set in the fridge, so they’re perfect for warmer months or when you just don’t feel like turning on the oven.
4. Made with real ingredients.
Dates, maple syrup, coconut oil, and Fit Butters come together for a dessert you can actually feel good about.
Ingredients
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½ cup Fit Butters Salted Caramel Pretzel Peanut Butter
3 tbsp melted coconut oil
5 large medjool dates (softened in hot water for 10 minutes)
1 tsp vanilla extract
½ tsp salt
¼ cup maple syrup
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2 cups gluten-free pretzels
3 large medjool dates, pitted
¼ cup melted coconut oil
½ tsp salt
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5 squares dark chocolate, melted
Crushed pretzels
Flaky sea salt
Directions
Make the peanut butter caramel: Add all peanut butter caramel ingredients to a food processor. Pulse a few times, then process for 30 seconds to 1 minute until smooth. Scrape down the sides as needed. Transfer to a bowl and set aside.
Make the crust: Without cleaning the food processor, add crust ingredients. Pulse until a dense, sandy texture forms and no large pretzel chunks remain.
Form the base: Line a loaf pan with parchment paper. Pour the crust mixture into the pan and press down firmly to create an even base.
Layer and finish: Spread the peanut butter caramel over the crust in an even layer. Pour melted chocolate on top and gently tilt the pan to distribute. Top with crushed pretzels and a sprinkle of flaky sea salt.
Chill & serve: Refrigerate for at least 2 hours before slicing into bars. Store leftovers in the fridge for up to a week—if they last that long!
