Healthy Peanut Butter Bars with Pretzel-Raisin Crust (No Bake!)

If you follow my recipes and blog, you know that I'm always making something sweet for my boys. And, you also know that I try to make those sweet things healthy, whether it's for pre-workout snacks or post-workout recovery.

That's how these bars were born. Everyone loves my Power Peanut Butter Pretzel Bites, my Cranberry, Chocolate and Peanut Butter Protein Balls, and my Pretzel-Tart Cherry Balls with Peanut Butter and Chocolate, and there are specific reasons why I choose the ingredients I do (read the introduction to the Pretzel Bites and you'll see why, nutritionally-speaking).

For these bars, I used many of the same ingredients - peanut butter, pretzels, maple syrup, and semi-sweet chocolate. But this time, I whirled dry roasted peanuts and raisins into the pretzels to create a base layer. That mixture is so good you could stop there. But I didn't want to stop. The middle layer is a decadent-seeming blend of natural peanut butter, maple syrup and vanilla, with coconut oil to stabilize the layer (it hardens as it cools). The top layer is almost pure dark chocolate, with a touch of coconut oil to make the bars glossy and easier to cut.

One suggestion: Since these are healthy, no-bake, and made with coconut oil, keep them refrigerated until ready to serve. Store leftovers (if there are any) in the fridge.

Healthy Peanut Butter Bars with Pretzel Crust (No Bake!)

Crust Layer:
1 1/2 cups pretzel pieces
1 cup raisins
1/2 cup dry roasted peanuts
2 tablespoons coconut oil, melted
2 tablespoons water
Middle Layer:
1 1/3 cups peanut butter, preferably natural
1/3 cup coconut oil, melted
3 tablespoons maple syrup
1/2 teaspoon vanilla extract
Top Layer:
1 1/2 cups semi-sweet chocolate chips
1 tablespoon coconut oil

To  make the crust, in a food processor, combine the pretzel pieces, raisins, peanuts, 2 tablespoons coconut oil, and water. Process until blended (you'll be able to squeeze the mixture together in your hand, it shouldn't be crumbly; if it is, add a little more water).
Press the pretzel mixture into an 8-inch square cake pan that's been lined with foil or parchment paper. It will look like this:

Set aside.
To make the middle layer, in a large bowl, combine the peanut butter, 1/3 cup coconut oil, maple syrup, and vanilla. Whisk until blended and smooth. Pour the mixture over the pretzel crust, like this:

Smooth the surface:

Refrigerate until firm, about 1 hour.
To make the top layer, in a medium bowl, combine the chocolate chips and 1 tablespoon coconut oil. Microwave until melted and smooth, checking and stirring every 30 seconds. Pour the chocolate over the peanut butter layer and smooth the surface. Refrigerate until firm, about 1 hour.

Remove the bars from the pan and cut into squares.

Makes 16 bars