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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
1 hr 25 mins


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; protein 4.4g 9% DV; carbohydrates 28.9g 9% DV; exchange other carbs 2; dietary fiber 0.9g 4% DV; sugars 11.9g; fat 5g 8% DV; saturated fat 1.8g 9% DV; cholesterol 5.1mg 2% DV; vitamin a iu 214.2IU 4% DV; vitamin cmg; folate 1.1mcg; calcium 3.6mg; iron 1.3mg 8% DV; magnesium 7.2mg 3% DV; potassium 51.3mg 1% DV; sodium 183.3mg 7% DV.