Beau’s Peanut Butter Pretzel Bars

posted in Dessert

From the Kitchen of Lara Lyn Carter



  • 4 cups gluten free Snyder's of Hanover pretzels crushed then measured
  • 3/4 cup coconut sugar
  • 2 cups Jif Natural Crunchy Peanut Butter for crust plus 1/4 cup for topping
  • 2 cups dark chocolate cocoa chips



For the crust

4 cups of GF Crushed

1 cup coconut sugar

2 cups crunchy Natural Jif Peanut Butter

Combine all ingredients and press into a parchment lined 9×13 pan. Place in the refrigerator while you make the topping.

For the topping

12 oz. dark chocolate cocoa chips

ΒΌ cup crunchy peanut butter

Melt the chocolate and peanut butter together in a glass bowl over simmering water. Pour the mixture over the crust and refrigerate for 4 hours or pop into the freezer for one hour. Cut into squares and serve!