Easy No Bake Chocolate Pretzel Bars are the perfect sweet and salty treat that you’ll want to make again and again! Made with just 7 ingredients, including pretzels, pecans and chocolate, these bars couldn’t be easier to whip up. 

These No Bake Chocolate Pretzel Bars were 100 percent love at first bite. They’re everything you want in a bar and more. 

Though my coconut bars are my personal favorite, these bars rival them because they’re even simpler to make. The crust is made with pretzels, pecans, dates, nut butter, maple syrup, and a pinch of sea salt, while the top layer is simply chocolate with a little coconut oil. 

If you’re looking for a healthier treat, these pretzel bars may be just what you need. 

Recipe features

• Bars made with simple, better-for-you sweeteners like dates and maple syrup
• The crust is made completely in a food processor
• Zero baking required! Just mix and refrigerate.
• Salty pretzels mix with chocolate for one of the best combos: chocolate covered pretzels 

Ingredients

Pretzels – For the ultimate salty/sweet combo, be sure to use salted pretzels 

Pecans – Or any kind of nut, really. I like pecans because they’re naturally a bit sweeter, but walnuts or even almonds would be delicious as well. 

Dates – Either medjool dates or deglet dates work, just make sure they’re pitted.

Nut butter – I used almond butter, but feel free to use peanut butter, cashew butter or whatever you have on hand. 

Maple syrup – You can sub honey if you prefer, but it will alter the flavor a bit, so keep that in mind.

Chocolate chips – I used semi-sweet chocolate chips, but dark chocolate would also be delicious.

Instructions

Step 1: Make the crust. Start by puling the pretzels and pecans together in your food processor. Then, add the dates, almond butter (or nut butter of choice) and maple syrup and pulse until the mixture sticks together when you pinch it with your fingers. 

Step 2: Freeze. Line an 8×8 baking pan with parchment paper with a one inch overhang. Scoop the crust into the pan, using your hands or a rubber spatula to press it down into an even layer. Place the dish in the freezer for 15 minutes. 

Step 3: Melt the chocolate. Next, add the chocolate and coconut oil to a microwave-safe bowl and microwave for 60-90 seconds, stirring every 30 seconds until the chocolate is smooth. 

Step 4: Combine. Remove the dish from the freezer, then pour the melted chocolate overtop, again using the back of a spoon to smooth it out. Optional: sprinkle crushed pretzels over the chocolate. Place the dish in the refrigerator and refrigerate the bars for at least 30 minutes. 

Step 5: Cut into bars. Pull on the parchment paper to remove the bars from the pan, then use a knife to create 9 large bars or 16 smaller bars. 

Tips, tricks and FAQs

• Want to make these gluten free? Simply use gluten free pretzels
• Not a fan of coconut oil? Omit it! Just make sure to stir the chocolate more often so it gets smooth and not clumpy
• Always make sure your dates are pitted! Normally if I buy deglet dates, they come pitted already, but if I use medjool dates I have to pit each one individually, so keep that in mind. 

Are these bars vegan?

YUP! They’re naturally vegan, as long as you use vegan-friendly chocolate for the top layer. Just add these to your list of vegan desserts to make. 

Storage

Room temperature: Store bars in a sealed container at room temperature for up to 3 days. NOTE: If you’re making these in the summer, I don’t recommend this option because the chocolate may melt a bit due to humidity. 

Refrigerator: This is my preferred storage method. Store bars in a sealed container in the refrigerator for up to 1 week. 

Freezer: Or, cut bars then carefully place them in a freezer-safe bag and store them in the freezer for up to 3 months (or longer!).

More easy dessert recipes

• Homemade Nutella
• Almond Butter Oatmeal Cookies
• No Bake Chocolate Pie

If you made this recipe, be sure to leave a comment and star rating below. Thanks!