Easy Chocolate Pretzel Bars

These 9-ingredient, gluten-free, Chocolate Pretzel Bars are so easy to make. Throw all the ingredients in a blender, spoon them into a baking tray, and boom ~ deliciousness delivered! And, what’s more, these bars are made with dates and coconut oil, which kind of makes them on the healthyish side ~ at least that is what I like to think.

**This post made it’s appearance on the blog in March 2017. It has since been updated with new content and is being republished on here today.**

These easy chocolate pretzel bars are simply heavenly. I am not sure what it is about the blend of the oats, coconut oil, dates, eggs, and milk – but they just jive so well together. Especially when they are baked up studded with pretzels and chocolate chips.

Over the past few years, I have made these bars more times than I can count. They have served as an afterschool snack when my daughter was younger. They have been our go-to snack for long road trips. And, these days, they serve me well as a tasty everyday breakfast or snack.

And these bars are so easy to make.

What are the ingredients needed to make these easy chocolate pretzel bars?

The 9 ingredients needed to make these bars are:
1) Gluten-free Rolled oats,
2) Dates,
3) Coconut oil,
4) Eggs,
5) Almond milk,
6) Vanilla Extract,
7) Salt,
8) Chocolate chips, and
9) Gluten-free pretzels.

You probably already have these ingredients in your kitchen, so making these bars are as easy as gathering and measuring out the ingredients. Adding them to a blender, and then pouring the mixture into a baking tray and setting it to bake for 30-35 minutes. And these bars are ready to enjoy!

The first time I shared the recipe for these bars on here (back in March, 2017), my daughter and I were heading on a road trip to Greenville, South Carolina.

I adore cake! So, when my friend and fellow blogger, Allie (from Through Her Looking Glass), mentioned how wonderful the chocolate cake at Brick Street Cafe was, well, there was only one thing to do.

And…that was to take a road trip to taste and see for myself!

I managed to talk my daughter into joining me on a drive up to Greenville, South Carolina, to enjoy some of that Brick Street Chocolate Cake! Yes, a lot of the trips my daughter and I venture out on are governed by food ~ but, can you blame us? Look at this cake!

And, y’all, that chocolate cake didn’t disappoint!
It was good! Great, even!

But, so was the coconut cake, the sweet potato cake and the German chocolate cake.

Yes, we had cake for lunch AND for dessert.

We hadn’t packed anything else to munch on so figured why not!

After getting totally caked, the thought of jumping back in our car and sitting still for 2+ hours on the drive back was almost unbearable

Besides, I knew that when that sugar high wore off, I’d be super sleepy! And, for some weird reason, when I get sleepy when I’m driving, I need to guzzle water. Loading up on h20 somehow manages to keep me awake. But, as luck may have it (total sarcasm here) we hadn’t packed any water to bring along!

No water and no snacks!

Ayyyyyeeeee!!!!

But, live and learn – right?

Now when we travel, we have an assortment of beverages on hand and healthy treats like these Chocolate Pretzel Bars as well!

Adaptations to making these Chocolate Pretzel Bars:

Recently, I made two batches of these Chocolate Pretzel Bars.

I sweetened one batch with medjool dates instead of sugar and employed coconut oil in it in-place of butter. So, other than the chocolate chips, this first batch was refined sugar free. If you are watching your sugar intake, you can use sugar-free chocolate chips instead.

I made another batch with brown sugar instead of dates and half butter and half coconut oil. I didn’t get to taste the second batch as I took it to my daughter’s school and ended up bringing home an empty tray – so, I guess it’s safe to say my daughter’s classmates enjoyed them.

I can attest to the fact that that first batch is so ridiculously good – and easy to make, similar to these Peanut butter oat bars and these Easy Blender-Ready Blueberry Bars.

If you have some oats, eggs, coconut oil, dates, chocolate chips, and pretzels in your pantry, you can easily whip up a batch of these with the help of your blender and oven!

Slightly crunchy and less crumbly than the second batch – this easy chocolate pretzel bars are not only wonderful road trip food, but are just as delightful with a cup of tea or coffee for breakfast or dessert.

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!

Easy Chocolate Chip Pretzel Bars

4.91 from 11 votes

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Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 40 minutes minutes

Servings: 9 bars

Author: Shashi

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These 9-ingredient, gluten-free, Chocolate Pretzel Bars are so easy to make. Throw all the ingredients in a blender, spoon them into a baking tray, and boom ~ deliciousness delivered! And, what's more, these bars are made with dates and coconut oil, which kind of makes them on the healthyish side ~ at least that is what I like to think.

Ingredients

• 2 cups rolled oats
• 1 cup mejdool dates or you can substitute 1 cup brown sugar
• 1/2 cup coconut oil melted, or, you can use 1/4 cup butter and 1/4 cup coconut oil
• 1/2 tsp salt
• 2 eggs at room temperature
• 1/2 cup almond milk at room temperature
• 1 tsp vanilla
• 1/2 cup chocolate chips I used a mix of milk and semi sweet
• 1/2 cup roughly broken pretzels

Get Recipe Ingredients

Instructions

• Pre-heat oven to 350 degrees.
• Melt the coconut oil by placing it in a microwave safe dish and microwaving for 30 seconds.
• Prep a 8×8 or 9×9 inch baking tray but spraying with oil and then placing parchment into it.
• Add the dates to a bowl of warm water and let soak a few minutes till soft (if water is hot it takes about 3-5 minutes, unless dates are super dry, then might take 10 minutes).
• Place the rolled outs in a blender and pulse till oats resemble oat flour.
• Add the softened dates, melted coconut oil, eggs, salt, and vanilla to the blender and pulse till well incorporated.
• Add in the pretzels and chocolate chips and, using a spatula, mix till evenly distributed.
• Pour mix into parchment lined baking tray and bake for 30-35 minutes.
• Let cool and, if so desired, melt 2 ounces of good quality chocolate and drizzle on top and enjoy!

Notes

*The eggs and almond milk can be brought to room temperature by placing them on your kitchen counter for an hour or so before making these bars. They need to be at rom temperature so they do not cause the coconut oil to harden. Of course when these bars bake, the coconut oil will not remain hard, but for an even distribution of ingredients when blending, I like to make sure all the ingredients are at, or close to, room temperature.

**Please do keep in mind that ovens differ in temperature due to several factors. With that said, make sure to insert a toothpick into the center of these bars when they are taken out of the oven. If the toothpick comes out clean, they are done. If it doesn’t – place them back in the oven for another 5 minutes.

Nutrition

Serving: 1g | Calories: 476kcal | Carbohydrates: 53g | Protein: 5g | Fat: 29g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 229mg | Fiber: 4g | Sugar: 36g

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