Soak 1 cup of pitted Medjool dates in warm water for about 10 minutes until softened. Drain and blend with ½ cup peanut butter until smooth.

Transfer the mixture to a bowl and add 1 cup crushed gluten-free pretzels, stirring gently until combined.

Line an 8x8 inch baking dish with parchment paper. Spoon the mixture into the dish, pressing down firmly. Refrigerate for 30-60 minutes until firm.

Melt 1 cup dark chocolate in a microwave-safe bowl or double boiler. Dip the bars into the melted chocolate and place on a lined tray.

Allow chocolate to set at room temperature or refrigerate until firm.