This INSANELY tasty bar is essentially a product of me not being able to decide what I wanted for dessert. I love the combo of sweet and salty, but I also love a nice, cakey dessert – so these Gluten Free Chocolate Pretzel Fudge Bars were born. IMG_7626

The bottom layer is a cashew butter blondie, which is gluten free and made with a few pantry staples. Cashew butter continues to steal the show for the chocolate cashew fudge layer, with crushed pretzel pieces throughout the fudge and on top. Add a dash of flaked sea salt for a final topping and you’ve got yourself one out-of-this-world, sweet yet salty yet cakey dessert.

This recipe yields one 8×8 pan. Cut everything in half and make it in a 9×5 loaf ban if you’re looking to go small-batch!

*Commission links below. If you shop through these links, I get a small percentage of the sale, at no extra cost to you!



  • 1 cup oat flour
  • 1/2 cup cashew butter
  • 6 tbsp sugar
  • 1/2 cup almond milk
  • 2 tsp vanilla extract
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1/4 cup chocolate chips (optional)

Fudge layer:

  • 1 1/2 cup chocolate chips of choice
  • 4 tbsp coconut oil
  • 8 tbsp cashew butter
  • 1/2 cup crushed pretzels, plus extra for topping


  1. Preheat oven to 350 and line pan with parchment paper
  2. Combine all ingredients for the cashew butter blondie base, pour into lined pan, and bake for 25-30 minutes (until a toothpick comes out clean)IMG_7624
  3. Let blondies cool while you make the fudge layer
  4. Combine chocolate and coconut oil and melt in the microwave (do 30 second increments, stirring in between each) until smooth
  5. Stir cashew butter into melted chocolate mixture and fold in crushed pretzels
  6. Pour fudge mixture over blondies, and top with additional pretzels and sea salt if desired
  7. Put bars in the fridge for 3+ hours, until the top fudge layer has cooled completely
  8. Cut into squares and enjoy!


6 thoughts on “Gluten Free Chocolate Pretzel Fudge Bars

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