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Desserts / Sauces, Sides & Fingerfood

WHITE CHOCOLATE RASPBERRY PRETZEL BARS

WHITE CHOCOLATE RASPBERRY PRETZEL BARS

These white chocolate raspberry pretzel bars really have it all: the cake is soft and fluffy, the cool chocolate is crispy and melts, the freeze-dried raspberries are fruity-sour and the pretzels are salty and crunchy!

Also they are super quick to make, look like from a posh hipster café (according to Tom) and they are very easy to transport.

If you liked my chocolate pretzel bars or my duo pretzel bars, you don’t want to miss these!

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. 

WHITE CHOCOLATE RASPBERRY PRETZEL BARS
WHITE CHOCOLATE RASPBERRY PRETZEL BARS

I like to call the halloween version of the white chocolate raspberry pretzel bars my crime scene cookies.

WHITE CHOCOLATE RASPBERRY PRETZEL BARS

WHITE CHOCOLATE RASPBERRY PRETZEL BARS

Nina
These vegan white chocolate raspberry pretzel bars really have it all: the cake is soft and fluffy, the cool chocolate is crispy and melts, and the freeze-dried raspberries add a fruity touch.
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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
  

  • 2 cups flour 240g
  • 3/4 cup coconut sugar 75g
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup plant milk 240ml
  • 1/3 cup plant oil 80ml
  • 1 tablespoon apple cider vinegar
  • 2 bars of white chocolate
  • 1 teaspoon cocoa butter
  • freeze-dried raspberries
  • edible gold dust
  • mini-pretzels

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.
    spreading the dough
  • Bake for 25-30 minutes and let cool off.
  • Carefully melt the white chocolate and the cocoa butter in a pot over hot water and and spread it on the cake.
    white vegan glaze
  • Sprinkle with crushed freeze-dried raspberries and gold dust, then add the pretzels.
  • Cut into pieces, refrigerate for 10 minutes and serve.

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 also 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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