Sweet, salty, chocolate.
Start by melting the 1 1/2 cups chocolate chips and dipping all the pretzels in it, one at a time, and fishing them out with a fork. Transfer chocolate pretzels to a sheet of parchment paper. After all the pretzels are dipped, pour the peanuts into the chocolate and stir to coat. Then drop that mess onto the parchment paper with the pretzels. Let cool entirely at room temp.
In a large bowl, mix the peanut butter, brown sugar, oil, non-dairy milk, maple syrup, and vanilla. Stir until smooth. Add in the flour, baking powder, baking soda, and salt. Stir to combine. Press dough into an 8×8 inch pan lined with parchment paper. Bake at 350* for 16-18 minutes, until firm. Don’t fret if it still seems a little doughy – it should. Let cool for just 5 minutes.
Break up your pretzel peanut chocolate brittle into medium size chunks and lay over the warm bars. Let the heat begin to melt them, and help by pressing down from time to time. The goal is to really adhere this layer, making the bars and chocolate mess one. At this point, stick the pan in the freezer until the chocolate hardens again. This is to prevent the pretzels from spending too much time in melted chocolate and getting soggy. Remove from freezer and cut. Very small bars should do – these are rich.
Credit: The Vegan Cookie Connoisseur by Kelly Peloza