Begin by placing your Medjool dates and peanut butter in a food processor. Blend the ingredients on high speed for about 2-3 minutes, until you achieve a smooth and thick caramel consistency.

Line an 8x8 inch baking dish with parchment paper for easy removal. Scoop the date caramel mixture into the dish and spread it evenly across the bottom.

Sprinkle the gluten-free pretzels generously over the pressed date caramel layer and gently press them into the mixture.

In a heatproof bowl, melt your dark chocolate using a double boiler, stirring frequently for about 5-7 minutes until it’s completely smooth.

Once your chocolate is melted, pour it evenly over the pretzel layer in the dish, using a spatula to spread it smoothly.

Chill the dish in the refrigerator for at least 1-2 hours, or until the chocolate has fully set.

After the chocolate has hardened, remove the entire block from the dish by lifting the parchment paper and cut into squares or bars.