Grain-Free Peanut Butter Pretzel Magic Bars

You’ve probably had some variation of Magic Bars in the past, but with a few simple tweaks I was able to make these grain-free. And I’m telling you – they’re so delicious – you won’t even notice a difference. The cookie crust is a combo of almond + coconut flour, and then I used FitJoy‘s new grain-free pretzels for the topping.

Not only are the FitJoy pretzels perfect for this recipe, but they’re my new go-to snack when I want a lil something crunchy. They’re made of mostly cassava flour and chickpea flower + just 9 other simple ingredients. 

Grain-Free Peanut Butter Pretzel Magic Bars

Cookie crust ingredients:

• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/3 cup butter, melted
• 1/4 cup maple syrup
• 1 egg
• 1 teaspoon vanilla

Filling ingredients:

• 1 cup sweetened condensed milk
• 1/4 cup creamy peanut butter
• 1 cup chocolate chips
• 1 cup crushed FitJoy grain-free pretzels
• 1/3 cup shredded coconut
• 1/2 cup chopped pecans

Directions:

Preheat oven to 350°F. Line an 8×8 baking pan with parchment paper and spray or grease.

In a large bowl combine the almond flour, coconut flour, salt & baking soda. In a separate bowl whisk together coconut oil, maple syrup, egg & vanilla. Add the wet ingredients to dry, combine well, then press the dough in an even layer into the baking dish. Bake for 15 minutes. Set aside to cool for a few minutes.

In a separate bowl whisk together the condensed milk and peanut butter until combined.

Now to assemble the layers: atop the crust spread half of the chocolate chips, coconut, pecans, & pretzels. Pour the peanut butter/condensed milk mixture over the top, trying to cover everything. Then repeat the layers chocolate chips, coconut, pecans, & pretzels. Arrange a few whole pretzels on top.

Bake for 20-25 minutes. Let cool for an hour to set before cutting into squares.