Salted Caramel Pretzel-Oat Bars

Salted Caramel Pretzel-Oat Bars

0 Reviews
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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 18 servings
US
Metric
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

Preparation

  • 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

Reviews 0