The combination of salty and sweet is one that has always appealed to me salted caramel and salty peanuts on top of a hot fudge sundae, even chocolate-covered potato chips! At the bakery, we don’t use nuts so that our establishment is friendly for nearly every diet and allergy. As a result, we have to brainstorm more creative ways to get that salty crunch into something soft and sweet. Enter pretzels. In this new world where vegan and gluten-free options abound, finding gluten-free pretzels should be a cinch (check at a health-food store or an online supplier). If, however, you can’t, sub in a nut of your choice; pecans or peanuts are both good options.
Ingredients
- 2 cups chocolate chip cookie crumb
- ½ cup melted coconut oil
- 1 can (400 ml) full-fat coconut milk
- 0.66 cup Sucanat
- 1½ cups vegan semi-sweet chocolate chips
- 2 cups sweetened shredded coconut
- 2 cups gluten-free salted pretzels, broken into nickel-size pieces
How to Make It
- Preheat the oven to 350°F. Line a 9- × 12-inch glass baking pan with parchment paper.
- In a large bowl and using your hands, combine the cookie crumbs and oil. Press the mixture into the bottom of the prepared baking pan.
- In a saucepan over medium heat, whisk together the coconut milk and Sucanat. Reduce the heat and simmer for 10 to 15 minutes, whisking ofen, until the mixture has reduced slightly. Pour over the cookie base in the baking dish.
- Sprinkle the chocolate chips evenly over the milk mixture, then top with an even layer of coconut followed by an even layer of pretzels. Being mindful of the hot milk, press down these ingredients with your hands until evenly covered. Bake for 30 minutes, until lightly browned and bubbling. Let cool for 1 hour, then refrigerate overnight or for at least 8 hours.
- Using a sharp knife, cut these babies into 12 squares. Store in an airtight container in the refrigerator.