Peanut Butter Chocolate Pretzel Bars

• Vegetarian

• Breakfast Foods

  • 1 1/2 cups Brown rice cereal, crisp

• Condiments

  • 2 tbsp Honey
  • 2/3 cup Peanut butter, natural chunky

• Baking & Spices

  • 1/2 cup Chocolate chips, mini
  • 1/4 cup Flax meal
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 3 1/3 tbsp Coconut oil

• Nuts & Seeds

  • 1 tbsp Chia seeds
  • 1/2 cup Coconut flakes

• Snacks

  • 1 cup Pretzels, Gluten Free

Found on therealfoodrds.com

Description

Ingredients

• 1 cup gluten-free pretzels, coarsely crushed (~½ cup crushed)
• 1 ½ cups crisp brown rice cereal (or any rice crisp cereal), coarsely crushed (~1 cup crushed)
• ⅔ cup natural chunky peanut butter (if pb is real thick, warm slightly to thin)
• ½ cup shredded coconut flakes
• ¼ cup flax meal
• 1 Tbsp. chia seeds
• 3 Tbsp. coconut oil, melted
• 2 Tbsp. honey
• 1 tsp. pure vanilla extract
• ½ cup mini-chocolate chips
• 1 tsp. coconut oil

Directions

• Line a 9x9 pan with plastic wrap (like saran or glad) making sure wrap falls over edges slightly. Set aside.
• In a medium bowl, combine all of the ingredients and mix well.
• Transfer mixture to 9x9 pan and press very firmly into pan. Tip: oil hands to prevent mixture from sticking to hands.
• Refrigerate for at least 1 hour or freezer for at least 20 minutes.
• After refrigerating, grab edges of the plastic wrap and remove bars from pan. Cut into 16 bars.
• In a sauce pan on medium-low, melt the chocolate and coconut oil stirring continuously during the melting process. Drizzle bars with melted chocolate.
• Store bars in the refrigerator in an airtight container for up to 2 weeks. Bars hold together best when refrigerated.

Nutrition