Spread pretzels on a baking sheet, drizzle with maple syrup, toss to coat, and bake for 15 min. at 175c, mixing halfway through. Let cool and add 1 cup of pretzels to your food processor with almond flour and coconut butter. Blend until they are fine crumbs but you still see little bits of pretzels.

Line your baking dish(pyrex dish) with a baking sheet, press the mix into the bottom and bake for 10 min. at 175c. Let cool

Add ingredients to a bowl and mix well until all the almond paste is incorporated. This mixture will be very sticky. Wet your fingers with water to keep the nougat from sticking and gently press on top of the crust.

Add ingredients to a bowl and mix well to combine. Gently spread on top of the nougat.

Place chocolate and coconut butter in a microwave safe bowl and heat for 30. seconds. Mix, and heat again. Spread over the caramel layer.

Use the rest of the roasted pretzels to decorate the bars, gently pressing the pretzels into the chocolate. Seal tightly with an air-proof lid and place in the freezer till set. When ready to serve, remove from freezer and cut into bars, or bite sized squares. Enjoy!