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Gluten Free Pretzel and Salted Caramel Bars

This recipe for Gluten Free Pretzel and Salted Caramel Bars is so good! This bar of deliciousness is refined sugar free and basically a game changer!


This post is sponsored by Alara Oats. I used their Yacon Syrup in this recipe. You can find more information on that here.

P.s. I also used gluten free pretzels in this recipe.

Basically this is a healthy version of Twix with a salty pretzel layer too. Say whaaaat? I know a lot of people make gluten free, dairy free, vegan, paleo etc etc twit bars and other chocolate alternatives. If i am being honest, they don’t taste exactly like their alternatives except for this Picnic. (In my opinion). Don’t get me wrong, the replica bars are a good alternative but I ain’t gonna lie. If you strip away every bit of gluten, dairy and sugar from a chocolate bar, it will not taste the same. The great thing with the replicas is that they are guilt free and pretty and taste good but different good to the original bars.

Now, let’s talk about how this GF Pretzel and Salted Caramel Bar happens. The crust is made with a mix of coconut flour and ground almonds. The caramel filling is pretty easy to put together on the hob. It is just a case of melting ingredients together. This is then poured over the base and left to cool a little before the pretzels are popped on top of it. Whilst that cools, the chocolate is melted and then poured over the top. In my world, salt and chocolate is always good so a little pinch of salt on top of the chocolate is always a good idea.

Of course, just because they are made with ‘healthy’ ingredients, it doesn’t mean they continue to be healthy if you eat the whole tray. Not that I have ever done that. Nope..not me. Never. 

This recipe has very few ingredients and all of them are ingredients that are healthy and come together to create this little beauty. 

Gluten Free Pretzel and Salted Caramel Bars

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 12-14


    Shortbread Layer
  • 40g Coconut flour
  • 35g Ground Almonds
  • 1/4 tsp Salt
  • 3 tbsp Coconut or Brown Sugar
  • 3 tbsp Yacon Syrup
  • 75g Coconut Oil
  • Caramel Layer
  • 125g Almond Butter
  • 110g Maple Syrup
  • 75g Coconut Oil
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 15 - 20 Stick Pretzels
  • Chocolate Layer
  • 150g Plain Chocolate
  • 1/4 tsp Salt


    Shortbread Layer
  1. Line a 8x8 inch baking tray with baking/greaseproof paper.
  2. Combine all the ingredients for the base in a medium sized bowl and press into a baking tray. Even out with the back of a spoon.
  3. Bake for 10 minutes. Remove from the oven and allow to cool for 10 minutes.
  4. Caramel Layer
  5. Meanwhile combine the ingredients for the caramel layer in a small pan. Heat on a low to medium heat until just combined. Pour over the shortbread layer.
  6. Chocolate
  7. Melt the chocolate by breaking it into a bowl and placing it over a pan of boiling water. Pour over the Caramel layer, sprinkle over the salt and pop into the freezer for an hour and chop into bars.
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