Hello everyone, welcome to my latest dessert recipe for Gluten & Dairy Free Chocolate Caramel Peanut Pretzel Pie.

I don’t think I’ll ever grow up properly!  The house I live in at the moment is more or less the same layout as the house I grew up in (and my parents still live in).  What I have now as my study used to be my childhood bedroom – it has a large cupboard in the corner which I always seem to have filled with rubbish.  When I was child I used to start tidying it out, get bored halfway through, play with some toy and get my sister to finish the tidy up.

Some things never changed, this weekend it was time to tidy up the study and that big cupboard.  Halfway through I still got bored and ending up sitting in an evening gown I had tried on reading a book about Chanel I found in the cupboard – some things never change.

I made this pie to take round to my sisters when all the family was round for dinner.  It has a crunchy biscuit base, a layer of beautiful peanut flavoured caramel, a layer of chocolate and then topped off with the crunch and saltiness of gluten free pretzels.

pretzel pie

Other Baking Ideas

If you like this recipe for Gluten and Dairy Free Chocolate Caramel Pretzel Pie then you might like to try one of my other baking recipes:

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Chocolate Caramel Peanut Pretzel Pie (Gluten & Dairy Free)

Difficulty: Intermediate Servings: 6 Best Season: Suitable throughout the year


For the base:

For the filling:

For the topping:


  1. Preheat the oven to 180 oC

  2. Grease an 8" round pie dish

  3. Mix together the crushed digestive biscuits and melted dairy free spread

  4. Press into the bottom of and the sides of the pie dish

  5. Bake in the oven for 10 minutes

  6. Place the condensed milk, brown sugar, peanut butter and dairy free spread in a pan

  7. Cook for 5 minutes until the mixture is melted and well combined

  8. Pour into the pie case

  9. Bake in the oven for 12 minutes

  10. Remove from the oven and allow to cool while you make the topping

  11. Pour the melted dark chocolate over the pie and top with the pretzels

  12. Refrigerate for about 3 hours before serving in small slices

Keywords: pretzel
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