The addition of pumpkin seeds, oats and dried apricots takes this salted pretzel snack bar recipe to new heights. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Coat foil with cooking spray; set pan aside.

  • In a 6-quart Dutch oven melt butter over medium-low heat. Stir in marshmallows just until melted. Remove from heat. Stir in pretzels, pumpkin seeds, dried apricots, and oats.

  • Using a spatula coated with cooking spray, press pretzel mixture firmly and evenly into the prepared baking pan. Drizzle with caramel topping; sprinkle with salt. Cool completely (about 1 hour). Using the edges of the foil, lift uncut bars out of pan. Cut into bars (see Tip).


Tip: Layer bars between sheets of waxed paper in an airtight container. Store at room temperature up to 3 days.

Nutrition Facts

170 calories; 5 g total fat; 1.8 g saturated fat; 5 mg cholesterol; 183 mg sodium. 51 mg potassium; 28.9 g carbohydrates; 0.9 g fiber; 12 g sugar; 4.4 g protein; 214 IU vitamin a iu; 1 mcg folate; 4 mg calcium; 1 mg iron; 7 mg magnesium;