For the Crust:
1 cup (140 g) Cup4Cup Multipurpose Flour
½ cup (55 g) finely ground gluten-free pretzels (Measure after grinding)
¼ cup (28 g) powdered sugar
¼ teaspoon (1.5 g) kosher salt
1 large egg
4 tablespoons (85 g) melted butter
For the Topping:
1 ½ cups (255 g) semisweet chocolate chips
¾ cup (100 g) creamy peanut butter
1 teaspoon (5 g) vanilla extract
1 cup roughly chopped pretzels, for topping
- Preheat the oven to 350°F. Line an 8” x 8” or 9″ x 9″ baking pan with parchment paper, leaving long ends to hang over opposing sides. The parchment paper will make the bars easier to remove. Spray the parchment paper with cooking spray.
- For the crust, mix the Cup4Cup Multipurpose Flour, ground pretzels, powdered sugar and salt in a bowl. Add the egg and melted butter, stirring until a soft dough forms.
- Press the dough into the prepared pan and bake for 10 to 15 minutes. The crust will not be fully brown, but will firm up nicely. Remove it from the oven and cool completely.
- For the filling, melt the chocolate chips in a double boiler or in the microwave. Add the peanut butter and vanilla extract to the same bowl and stir until everything is combined and smooth. Pour the filling over the cooled crust and spread it into an even layer. Tap the pan on the counter a few times to remove any air bubbles. Spread 1 cup of chopped pretzels on top in an even layer.
- Chill the pan in the freezer for 45 to 60 minutes and until the chocolate layer is firm. Use the parchment paper to lift the bars out of the pan. Slice into squares. If the bars are too soft, place them back in the freezer until firmer. You can serve chilled or at room temperature.