In a continued effort to not turn on the oven this summer, I’ve been doing a lot of no bake desserts. And yes getting creemees at the shack by the lake has been a weekend staple (and at the general store by the cabin – their creemees use local maple syrup. HELL YES!). It’s been really nice to spend the last few weekends at home in Burlington. We biked the causeway out onto the islands, ate so much good food downtown (I think I’ve finally found my favorite Thai spot), took Loki to play on the beach, I put in some longer miles running, spent Saturday morning meandering around the farmer’s market, went on a sunset cruise, made so much pesto from my porch basil plant, and my laundry is FINALLY caught up and put away.

So with my laundry done, I had some time to make a little something special for you guys…but really these are for Jesse…but I think you’ll love them too!

There is absolutely nothing healthy about these Vegan No Bake Peanut Butter Pretzel Bars….but that’s usually how desserts that Jesse requests turn out. These sort of recipes also typically follow the peanut butter + chocolate formula. Evidenced with this Peanut Butter Chocolate Pie, these Spelt Peanut Butter Brownies and these Chocolate Drizzled Peanut Butter Cookies. He’s easy to please, that boy.

Vegan No Bake Peanut Butter Pretzel Bars

Pretzel & Peanut Butter Base

1 cup (90g) pretzel crumbs
1 cup (120g) confectioner’s sugar
1/2 cup (100g ) coconut oil, melted
3/4 cup (225g) creamy natural peanut butter

Chocolate Topping

175g dark chocolate, chopped
2 tablespoons peanut butter

crushed peanuts and sea salt to top.

Baker’s Notes

If you don’t care for coconut oil, you can also make these with vegan butter. And if you’re not concerned with keeping the bars vegan friendly, you can use regular unsalted butter.

I used 65% Rich Dark Chocolate Chocolove bars for the chocolate topping.

How to whip it up

Line an 8×8 pan with parchment paper.

In the bowl of a food processor fitted with the S blade, pulse pretzels until you have a mix of pretzel flour and small crumbs. In a medium sized microwave safe bowl, melt coconut oil. Once coconut oil is melted, but not too hot, stir in pretzel crumbs and confectioner’s sugar. Once combined, stir in peanut butter. Pour peanut butter mixture into prepared 8×8 pan, spreading evenly. If you’re having trouble getting the mixture even, wet your fingers slightly and use your hands to even it out. Place pan in fridge to chill while you prepare the chocolate.

In small microwave safe bowl, melt chocolate and peanut butter together in 30 second increments, stirring in between until smooth. Pour chocolate over peanut butter base, spread evenly with a spatula. Sprinkle with crushed peanuts and flakey sea salt. Chill for at least 2 hours to allow peanut butter base to firmly set, the longer you can wait the better!

Store bars in the refrigerator until ready to eat. Cut bars into squares (whatever size you like!) and enjoy! Will keep covered and chilled up to 1 week.