Break the pretzels into small pieces and mix them with 2 tbsp of oat flour, 2 tbsp of PBfit powder, 1/4 cup of peanut butter and 2 tbsp of date syrup.
Line a small baking pan with parchment paper or aluminium foil and press the dough evenly onto the bottom of the pan.
For the brownie layer, mix 2 tbsp of cacao powder, the other 2 tbsp of date syrup, 3 tbsp of peanut butter and 1 tbsp of almond milk together in a bowl and press the batter onto the pretzel layer.
For the peanut caramel layer, heat the mixture of 2 tbsp of maple syrup, 3 tbsp of peanut butter, 2 tbsp of PBfit powder, 2 tbsp of neutral coconut oil and a pinch of salt in the microwave until the coconut oil has melted. Stir the mixture and leave to set in the fridge for 5-10 minutes. Then spread the mixture over the brownie layer and place the pan in the freezer for at least 1 hour to harden.
Melt 1/2 cup of chocolate chips in the microwave. Take the pan out of the freezer and cut into 10 small bars. Carefully coat the bars on all sides with the chocolate and leave them to harden in the freezer or fridge.
The bars can be stored in the freezer and enjoyed as ice cream bars or stored in the fridge as cool chocolate bars.
