DUO PRETZEL BARS

When I was a child, I stayed a lot with my grandparents in Holland. At our breakfast table, there was something there called Duo Penotti, a brown hazelnut and white vanilla striped chocolate sandwich spread and it was absolutely delicious. Of course I tried to apply it to my sandwich as tidily in the commercial – but it always ended up messy and swirled, so that’s what’s in my childhood memories and that’s what inspired me to these bars.

I don’t know if there is a vegan version of Duo Penotti in the making, but for now we can have these duo pretzel bars and they capture the taste mixture of white vanilla and hazelnut so well!

They are also perfect if you can’t decide between my chocolate pretzel bars and my white chocolate raspberry pretzel bars.

The little pretzels on the cookies become a bit stale over night. So if you have some cookies left, I recommend replacing the pretzel. Remove it, run a hot spoon over the chocolate and put a new pretzel in that place.

The cake can also be baked in advance and stored in an airtight container in the fridge before decorating or even be frozen. 

DUO PRETZEL BARS

Nina

If you can't decide between white or brown chocolate, sweet or salty snacks, these vegan duo pretzel bars are what you're looking for. And that swirling is the most satisfying thing to do!

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Prep Time 5 mins

Cook Time 40 mins

Cooling time 30 mins

Total Time 1 hr 15 mins

Course Beilagen & Fingerfood, Desserts

Cuisine Fusion cuisine

Servings 12 cookies

Ingredients

  

1x2x3x

• 2 cups flour 240g
• 3/4 cup coconut sugar 90g
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tsp vanilla
• 1 cup plant milk 240ml
• 1/3 cup plant oil 80ml
• 1 tablespoon apple cider vinegar
• 1 bar of brown chocolate
• 1 bar of white chocolate
• 2 teaspoons cocoa butter*
• 7-10 mini pretzels

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Instructions

 

• Preheat the oven to 180°C/ 350° Fahrenheit.
• Mix flour, sugar, salt and vanilla well and mix plant milk, oil and apple cider vinegar well, then pour together and combine quickly.
• Spread the dough out in a greased square baking tin, the one I use is 24 x 35 cm/ 9,5 x 13,7 inch.
  
• Bake for 30 minutes and let cool off.
• Carefully melt the brown chocolate and 1 teaspoon of cocoa butter in a pot over hot water and spread it on the cake.
  
• Then melt the white chocolate and 1 teaspoon of cocoa butter in a pot over hot water and add it, then swirl into a nice pattern and add the pretzels.
  
• Cut into pieces, put in the fridge for 15 minutes and serve.

Video

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Ein Beitrag geteilt von Nina/ Vegan lifestyle blogger (@flymetotheveganbuffet)

Notes

The little pretzels on the cookies become a bit stale over night. So if you have some cookies left, I recommend replacing the pretzel. Remove it, run a hot spoon over the chocolate and put a new pretzel in that place.

The cake can be baked in advance and stored in an airtight container in the fridge before decorating or even be frozen. 

Keyword buffet, cake

Did you enjoy this recipe?A 5 star rating would mean the world to me and I always love to see your pictures on instagram @flymetotheveganbuffet

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