If salty-sweet desserts are your weakness, these pretzel fudge bars are about to become your new favorite treat. They’ve got a soft, chewy cashew butter blondie base, a thick, rich chocolate fudge layer, and plenty of crunchy pretzels throughout for that perfect salty crunch. It’s basically the dessert trifecta: sweet, salty, and super satisfying.
I originally made these when I was craving something chocolatey but also wanted a texture contrast (and let’s be honest—I always have pretzels in the pantry). The base comes together in one bowl, and the fudge layer is made entirely in the microwave. Minimal effort, maximum reward.
Why You’ll Love These Pretzel Fudge Bars
- Sweet and salty perfection – The crushed pretzels in the fudge layer take these bars to the next level.
- Gluten-free option – Just use gluten-free pretzels and certified oat flour.
- No mixer required – A bowl, a spoon, and a microwave is all you need.
- Ideal for make-ahead – These bars store beautifully and taste even better the next day.
How to Make Pretzel Fudge Bars
- Preheat and prep
Set your oven to 350°F and line an 8×8 pan with parchment paper. - Make the blondie base
In a mixing bowl, stir together oat flour, cashew butter, sugar, almond milk, vanilla extract, baking powder, salt, and chocolate chips (if using) until well combined. The batter will be thick and sticky. - Bake the base
Pour the batter into your prepared pan and smooth it into an even layer. Bake for 25–30 minutes, or until a toothpick comes out clean. Let the base cool completely before adding the fudge. - Make the fudge layer
In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second increments, stirring between each until smooth. Stir in the cashew butter until creamy, then fold in the crushed pretzels. - Assemble the bars
Pour the fudge layer over the cooled blondie base, spreading evenly. Top with extra crushed pretzels and a sprinkle of flaky sea salt if you’re feeling fancy (I highly recommend it). - Chill to set
Refrigerate for at least 3 hours, or until the fudge is completely firm. Slice into bars and store in the fridge for a chewy, chocolatey treat any time the craving hits.
Storage Tips
Store these pretzel fudge bars in an airtight container in the fridge for up to a week. You can also freeze them—just thaw slightly before serving for the best texture.
Gluten Free Chocolate Pretzel Fudge Bars
Equipment
- 8×8 Pan
- Oven
- Mixing Bowls
Ingredients
- 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
- 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
Instructions
- Preheat oven to 350 and line pan with parchment paper
- 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)
- Let blondies cool while you make the fudge layer
- Combine chocolate and coconut oil and melt in the microwave (do 30 second increments, stirring in between each) until smooth
- Stir cashew butter into melted chocolate mixture and fold in crushed pretzels
- Pour fudge mixture over blondies, and top with additional pretzels and sea salt if desired
- Put bars in the fridge for 3+ hours, until the top fudge layer has cooled completely
- Cut into squares and enjoy!
