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Magic Peanut Butter Pretzel Bars

Magic Peanut Butter Pretzel Bars

Okay, this took me a few times to get just right. The union of peanut butter (savory), pretzels (salty) and chocolate (sweet) is a match made in heaven but it took some trial runs in the kitchen before I got the complementary textures down. The first time the peanut butter was too heavy. I tinkered with the peanut butter and got it right. Then the chocolate was too runny and, overcorrecting it the next time, the chocolate was too hard and tasted fine but broke into less than pretty bits when slicing and serving. Now, with a sweet-crunchy date-nut crust, a creamy, mousse-like peanut butter filling, and a smooth, dense ganache topping, I think we have the perfect union. There are a lot of ingredients here but, trust me, it’s super easy to make.


 

Magic Peanut Butter Pretzel Bars

Crust
1 cups soft medjool dates, pitted
2 cups pecan pieces, toasted
cup pretzels (I used gluten-free)
1 tablespoon real maple syrup

Lightly oil or place parchment in a 9-X-13-inch pan.

If your dates are tough, soak them in hot water for 30 minutes, then drain.

Place your toasted pecan pieces and pretzels in a food processor and pulse until crumbly. Add the drained dates and maple syrup. Pulse until combined. Press into the prepared pan.



Peanut Butter Mousse
1 cups creamy, natural peanut butter
8-ounces firm silken tofu, drained
8-ounces vegan cream cheese
cup plus two tablespoons pure maple syrup
1 teaspoon real vanilla extract
1/8 teaspoon salt


Combine all the ingredients in your food processor and process until smooth. Spoon on top of the crust, flattening with the back of the spoon or a silicone spatula and refrigerate for 30 minutes.


Chocolate Ganache Topping
2 cups plain, nondairy milk
12 ounces slavery-free, vegan chocolate chips
1 teaspoon real vanilla
1 cup pretzels, broken into small bits


Heat your vegan milk to hot on the stovetop. Place the chocolate chips in a medium bowl you can cover with a lid or plate. When the milk is at a low boil, pour to cover the chocolate chips – you might have to shake the bowl to cover everything – and place the lid over the bowl. Allow to sit for five minutes then whisk from the center out until smooth, adding the vanilla extract. Pour over the peanut butter mousse and sprinkle the remaining pretzel bits over the top.

Refrigerate for 30 minutes to an hour and serve.



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