New cookbooks are born every day and the internet is flooded in a sea of recipes, free and for profit, good and bad, garnering raves and rants alike. Still, it seems that the hunger for more can never be satisfied, and the quest to continue creating is never ending. For as many recipes as I make, some get lost in the shuffle, or forgotten in the archives like that lone jar of mustard pushed to the back of the fridge.
Luckily, in this case at least, these things don’t go bad. No matter when they’re rediscovered, they taste as fresh as the day they were made. When it comes time to clean out the shelves, or the digital file cabinet, there can be all sort of delightful surprises.
However, I might argue that these dead-easy cookie bars are better than finding a half-used jar of old mustard. Both creamy and crunchy, sweet and salty, and chocolatey all over, the combination of these few ingredients tastes something like a cross between peanut butter cups and party mix.
Invented on one cold day in the college dorms when few ingredients could be scrounged up, these humble pantry staples were all I had to work with, but did they ever exceed expectations. Sliced into generous chunks and left on the kitchen table to share, not a crumb remained by nightfall. I like to think that these crowd-pleasing treats won me a couple more friends that day.
- 3/4 Cup White Whole Wheat or All-Purpose Flour
- 3/4 Cup Coarsely Ground Pretzels
- 1/4 Cup Dark Brown Sugar, Firmly Packed
- 1/2 Cup Vegan Butter
- 2 – 4 Tablespoons Water
Peanut Butter Fudge Topping:
- 12 Ounces (2 Cups) Semi-Sweet Chocolate Chips or Chunks
- 1/4 Cup Light Agave Nectar
- 1 Cup Creamy Peanut Butter
- 1 Teaspoon Vanilla Extract
- 1 Cup Roughly Crushed Pretzel Twists
- Preheat your oven to 350 degrees and lightly grease a 8 x 8 inch square baking pan.
- Mix together the flour, ground pretzels, and sugar in a medium mixing bowl. Using a pastry cutter or a fork, cut in the vegan butter until the mixture resembles coarse crumbs. Drizzle in the water, one tablespoon at a time, until the crumbs come together into a cohesive dough. Transfer to your prepared pan, and press the dough firmly and evenly into the bottom. Bake for 20 – 24 minutes until golden brown all over. Allow to cool for at least ten minutes before proceeding.
- Place the chocolate pieces and agave in a microwave-safe container. Heat on full power for one minute. Stir vigorously, and add the peanut butter. Heat once more for about 30 seconds and stir again thoroughly, until completely smooth. If the chocolate hasn’t all melted yet, continue heating in 30-second increments on half power until the mixture is perfectly smooth. Mix in the vanilla, and quickly pour over the cooled crust.
- Sprinkle the crushed pretzels evenly over the top, and be generous! It may seem like a lot, but you want to almost completely cover the fudge layer. Use the palms of your hands to gently press the pieces in so that they adhere.
- Refrigerate for about 1 hour, until firm. Slice into bars or squares, and let come back up to room temperature before serving. Store in an air-tight container at room temperature, in one layer. Though the fudge is firm enough, stacking squares is a bad idea because they’re likely to smear and become extremely messy.
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Amount Per Serving: Calories: 398Total Fat: 24gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 15mgSodium: 195mgCarbohydrates: 46gFiber: 4gSugar: 24gProtein: 8g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.