Salted Caramel Pretzel Almond And Cacao Bars Recipe By Tasty

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SALTED-CARAMEL PRETZEL, ALMOND AND CACAO BARS RECIPE BY TASTY



Salted-Caramel Pretzel, Almond And Cacao Bars Recipe by Tasty image

Here's what you need: macadamia nut, coconut flakes, agave nectar, coconut oil, almond butter, pink himalayan salt, ground almonds, medjool date, coconut oil, filtered water, vanilla bean paste, pink himalayan salt, coconut oil, organic cacao powder, agave nectar, gluten-free pretzel

Provided by Mercedes Sandoval

Categories     Desserts

Yield 12 bars

Number Of Ingredients 16

½ cup macadamia nut
½ cup coconut flakes
3 tablespoons agave nectar
3 tablespoons coconut oil
1 tablespoon almond butter, or peanut butter
1 pinch pink himalayan salt
1 ½ cups ground almonds
2 cups medjool date, pitted
2 tablespoons coconut oil
½ cup filtered water
1 teaspoon vanilla bean paste
¼ teaspoon pink himalayan salt
5 tablespoons coconut oil, melted
4 tablespoons organic cacao powder
2 tablespoons agave nectar
½ cup gluten-free pretzel, or flaked almonds for 100% raw

Steps:

  • Line a square, loose-bottom 20-cm (8-in) baking tray with parchment paper.
  • First make the almond biscuit layer: blend all of the ingredients except the ground almonds in the blender until the nuts and coconut are finely chopped. Add the ground almonds then pulse until fully incorporated. The mixture should be sticky.
  • Press the almond mixture into the base of the baking tray, making sure it's an even layer all over.
  • Pop the tray into the freezer and get on with the caramel layer.
  • Rinse out the blender. Blend all of the ingredients in the blender until the mixture is as smooth as possible.
  • Remove the tray from the freezer and spread the caramel layer over the top evenly. Pop the tray back into the freezer to set for around 2 hours.
  • After the 2 hours, remove the tray from the freezer and place the toppings on.
  • Carefully remove the bars from the tin, then cut it into 12-14 bars. Run your knife under hot water between each cut to make it easier.
  • Place the bars onto a baking tray and back into the freezer while you make the coating.
  • Mix the chocolate coating ingredients together in a small mixing bowl until smooth.
  • Remove the bars from the freezer and drizzle the coating over the top of each bar. Top each bar with a couple of pretzels or a sprinkling of flaked almonds. Serve straight away or store in the freezer for up to 2 months. Serve straight from the freezer.
  • Enjoy!

Nutrition Facts : Calories 390 calories, Carbohydrate 38 grams, Fat 26 grams, Fiber 5 grams, Protein 4 grams, Sugar 26 grams

CHOCOLATE CARAMEL PRETZEL PINWHEELS RECIPE BY TASTY



Chocolate Caramel Pretzel Pinwheels Recipe by Tasty image

Here's what you need: pretzel, crispy rice cereal, marshmallow, butter, caramel, semi-sweet chocolate chips, nonstick spray

Provided by Quinton Washington

Categories     Desserts

Yield 4 servings

Number Of Ingredients 7

3 cups pretzel, crushed
2 cups crispy rice cereal
10 oz marshmallow
¼ cup butter
13 oz caramel, spreadable
11.5 oz semi-sweet chocolate chips
nonstick spray

Steps:

  • Preheat oven to 300˚F (150˚C).
  • Combine cereal and crushed pretzels in a large bowl.
  • In another large bowl, melt marshmallows and butter in the microwave for 1 minute & 30 seconds, stirring half way. (Time may vary depending on your microwave, so, keep an eye on it!)
  • Combine cereal, pretzels and melted marshmallows. Mix well.
  • Prepare a baking sheet with parchment paper and spray generously with non-stick cooking spray. (You might want to spray your hands too!)
  • Remove marshmallow mixture from the bowl and place onto the baking sheet. Spray another piece of parchment paper with non-stick spray and lay the sprayed side on top of the marshmallow mixture.
  • Roll out with a rolling pin into a thin layer.
  • Remove the top layer of parchment paper and evenly spread caramel over the marshmallow mixture. Pour chocolate chips over the caramel.
  • Bake for 2 minutes, or until chocolate chips spread easily across the caramel.
  • Carefully & tightly roll it up longways, peeling back the parchment paper as you go. Cover in plastic wrap & chill for 2-3 hours, or until it has firmed up nicely.
  • Remove plastic wrap and parchment paper, and cut in 1-inch (2 cm) slices.
  • Enjoy!

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