Chocolate Peanut Butter Pretzel Squares

SONY DSCWhen my friend Carolyn recommended trying this recipe I was rather skeptical but I have to admit this slice is a whole lotta of fun. Great for kids to make during the school holidays as there is no baking (Carolyn is the queen of no baking slices.) No it is not a health bar but it will put a smile on your face with its silliness!

Makes: 30 squares
Fridge time: 30-60 minutes
Pan: 20cm (8inch) square cake tin (or a small slice tin) lined


2 cups of Pretzel crumbs (I used a 200g bag of pretzels)
½ cup The Sugar Breakup Dextrose
1 ¼ cups Natural Peanut Butter (I used crunchy, no salt as the pretzels add saltiness)
110g unsalted butter, melted

½ cup coconut oil
1/3 cup The Sugar Breakup Organic Golden Rice Malt Syrup
1/3 cup raw cacao powder

To Do:

  1. Lightly grease and line pan with grease proof paper.
  2. Melt butter in a small saucepan on a low heat or in the microwave.
  3. Place pretzels in a food processor/Thermomix. Blitz until you have a mixture of fine crumbs with some chunky bits. Don’t over process, it’s good with little chunks of pretzels.
  4. Add melted butter, peanut butter and dextrose to pretzel crumbs. Blitz until all combined.
  5. Pour base into tin and press with fingers until base is covered and firmly packed. Place in the fridge whilst making chocolate.
  6. Place coconut oil, rice malt syrup and cacao powder in a small saucepan. Melt over a low heat, once coconut oil and rice malt syrup are melted use a stick blender or whisk to really combine the ingredients (this helps stop the raw chocolate from separating).
  7. Remove base from fridge, pour chocolate over top and place in the FREEZER to set.
  8. Once set (30-60 minutes), remove from freezer, slice and store in the fridge in an airtight container.

Enjoy! Cause sometimes you need a little bit of silliness xx

tsbu signoff julia

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