Salted Caramel Pretzel-Oat Bars

Salted Caramel Pretzel-Oat Bars

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From: Diabetic Living Magazine

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

Ingredients 18 servings

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Original recipe yields 18 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 3 tablespoons unsalted butter
  • 1 (10 ounce) package tiny marshmallows
  • 4½ cups mini pretzel twists, such as Snyders of Hanover® brand, coarsely broken
  • 1 cup salted pumpkin seeds (pepitas)
  • ¾ cup snipped dried apricots
  • ½ cup quick-cooking rolled oats
  • 2 tablespoons sugar-free caramel-flavor ice cream topping
  • ½ teaspoon kosher salt


  • Prep

  • Ready In

  1. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Coat foil with cooking spray; set pan aside.
  2. 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.
  3. 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 information

  • Serving size: 1 bar
  • Per serving: 170 calories; 5 g fat(2 g sat); 1 g fiber; 29 g carbohydrates; 4 g protein; 1 mcg folate; 5 mg cholesterol; 12 g sugars; 214 IU vitamin A; 0 mg vitamin C; 4 mg calcium; 1 mg iron; 183 mg sodium; 51 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 fat, 1 other carbohydrate, 1 starch

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