Crispy Peanut Butter Pretzel Slice
Crispy Peanut Butter Pretzel Slice
Ingredients
- 45 g soy crisps
- 45 g pretzels, roughly chopped
- 25 g chocolate protein powder
- 170 g Fix & Fogg's Everything Butter
- 160 g honey
- 45 g coconut oil
- 1 pinch salt
For the Topping
- 140 g milk or dark chocolate
- 20 g coconut oil
- 10-12 whole pretzels, to decorate
Instructions
- 1
Line a loaf tin with baking paper and set aside.
⏱️ 1 min
- 2
In a small saucepan over low-medium heat, combine the Fix & Fogg's Everything Butter, honey, coconut oil, and salt. Stir continuously until the mixture is completely melted and smooth. Alternatively, melt these ingredients together in a microwave-safe bowl, heating in 30-second bursts and stirring between each burst until melted.
⏱️ 3 min
- 3
In a large bowl, combine the soy crisps, roughly chopped pretzels, and chocolate protein powder. Pour the warm peanut butter mixture over the dry ingredients and fold until everything is well coated.
⏱️ 2 min
- 4
Tip the mixture into the prepared loaf tin and press down firmly and evenly with the back of a spoon to create a compact base.
⏱️ 2 min
- 5
Melt the chocolate and coconut oil together until completely smooth. This can be done in the microwave in short bursts, stirring until silky, or in a heatproof bowl set over a pot of gently simmering water (bain-marie method), stirring until silky.
⏱️ 3 min
- 6
Pour the melted chocolate topping over the pressed base in the loaf tin and spread it evenly to the edges. Arrange the 10-12 whole pretzels on top for decoration. Refrigerate for at least 2 hours, or until the slice is completely set.
⏱️ 2 min
- 7
Once set, remove the slice from the tin using the baking paper, slice into cubes, and serve.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Peanut Butter Pretzel Slice
- 45 g soy crisps
- 45 g pretzels, roughly chopped
- 25 g chocolate protein powder
- 170 g Fix & Fogg's Everything Butter
- 160 g honey
- 45 g coconut oil
- 1 pinch salt
For the Topping
- 140 g milk or dark chocolate
- 20 g coconut oil
- 10-12 whole pretzels, to decorate
Instructions
- 1
Line a loaf tin with baking paper and set aside.
⏱️ 1 min - 2
In a small saucepan over low-medium heat, combine the Fix & Fogg's Everything Butter, honey, coconut oil, and salt. Stir continuously until the mixture is completely melted and smooth. Alternatively, melt these ingredients together in a microwave-safe bowl, heating in 30-second bursts and stirring between each burst until melted.
⏱️ 3 min - 3
In a large bowl, combine the soy crisps, roughly chopped pretzels, and chocolate protein powder. Pour the warm peanut butter mixture over the dry ingredients and fold until everything is well coated.
⏱️ 2 min - 4
Tip the mixture into the prepared loaf tin and press down firmly and evenly with the back of a spoon to create a compact base.
⏱️ 2 min - 5
Melt the chocolate and coconut oil together until completely smooth. This can be done in the microwave in short bursts, stirring until silky, or in a heatproof bowl set over a pot of gently simmering water (bain-marie method), stirring until silky.
⏱️ 3 min - 6
Pour the melted chocolate topping over the pressed base in the loaf tin and spread it evenly to the edges. Arrange the 10-12 whole pretzels on top for decoration. Refrigerate for at least 2 hours, or until the slice is completely set.
⏱️ 2 min - 7
Once set, remove the slice from the tin using the baking paper, slice into cubes, and serve.
⏱️ 2 min