1 cup gluten-free pretzels
36 organic, "classic rich" crackers (like Late July brand)
1/4 cup coconut oil
1/4 cup Justin's Maple Cashew Butter
2 tablespoons maple syrup or honey
2 teaspoons coconut oil
gluten-free pretzels (for topping)
In the bowl of a food processor, combine pretzels, crackers, coconut oil, cashew butter and maple syrup. Process until mixture comes together in a ball.
Press cashew butter mixture into the bottom of a 8-inch by 8-inch baking dish. Refrigerate 20 minutes.
Meanwhile, place the cashew butter cups and coconut oil in a microwave-safe bowl and microwave on 50% power for 1 minute. Stir well. Continue to microwave in 30-second intervals until fully melted.
Pour melted chocolate over the bars and top with whole pretzels. Refrigerate 30 minutes more, or until the chocolate has completely hardened.
Cut into squares and enjoy!