Description
These No-Bake Healthy Lunch Lady Peanut Butter Bars are the perfect sweet-and-salty treat that will have your taste buds singing.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups crushed sourdough pretzel nuggets *
- 2/3 cup coconut sugar (or other dry sugar) *
Wet Ingredients:
- 1 ¼ cups unsweetened peanut butter (+/-) *
- ¼ cup + 1 Tablespoon unsweetened plain plant milk (+/-) *
- 2 Tablespoons pure maple syrup
Optional Topping:
- 1/2 to 1 cup vegan chocolate chips (melted) *
- 1/2 to 1 teaspoon runny tahini (optional) *
Instructions
- Line an 8 x 8 baking pan with parchment paper with extra hanging over the edges for easy removal. Set aside.
- Place the pretzel nuggets into the food processor and pulse off and on for approximately 60 to 90 seconds or until the pretzel nuggets are nearly all broken down, then place into a large bowl.
- Then add all the remaining Dry Ingredients into the large bowl with the crushed pretzel nuggets, whisk until well combined.
- Place all the Wet Ingredients into the bowl with the dry ingredients, stir until everything is mixed well and can hold its shape in a big lump. Then place the mixture into the parchment lined 8 x 8 baking dish and press down to really pack the mixture down into one cohesive bar. Try to keep the top as level as possible to avoid thin spots. Or see recipes notes for making them into bliss balls.
- Cover and place the pan in the freezer for 45 minutes.
- After 45 minutes, remove the pan, lightly score the top with a sharp knife, then with a chef’s knife press down and slice them into 9 equal squares.
- Drizzle the tops with melted chocolate. Allow them to set, then serve. Refrigerate leftovers.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 9