Chocolate Caramel Pretzel Bars
These chocolate caramel pretzel bars combine a buttery cookie-like base, crunchy salty pretzels, chewy caramel, and a smooth layer of chocolate. They are easy to prepare and make a delicious dessert for parties, holidays, or whenever you want something sweet and salty.
Ingredients
For the Base
- 2 cups crushed pretzels
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Caramel Layer
- 1 cup packed brown sugar
- ½ cup unsalted butter
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Chocolate Topping
- 1½ cups semi-sweet chocolate chips
- 1 tablespoon vegetable oil or coconut oil
- ½ cup mini pretzels, optional, for topping
- Flaky sea salt, optional
Instructions
- Prepare the pan: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some paper hanging over the edges for easy removal.
- Make the pretzel base: Crush the pretzels into fine crumbs. Combine them with the melted butter and sugar until the mixture resembles wet sand.
- Press into the pan: Firmly press the mixture evenly into the bottom of the prepared pan. Use the bottom of a measuring cup or glass to pack it down tightly.
- Bake the crust: Bake for 8–10 minutes, then remove from the oven and allow it to cool slightly while you prepare the caramel.
- Make the caramel: Add the brown sugar and butter to a medium saucepan over medium heat. Stir until the butter melts and the sugar dissolves.
- Add the cream: Slowly stir in the heavy cream. Bring the mixture to a gentle boil, stirring frequently, and cook for about 4–5 minutes until it thickens slightly.
- Finish the caramel: Remove the saucepan from the heat and stir in the vanilla and salt. Carefully pour the warm caramel evenly over the pretzel crust.
- Let it set: Allow the caramel layer to cool for about 20–30 minutes. You can place the pan in the refrigerator to speed this up.
- Make the chocolate topping: Melt the chocolate chips with the oil in a microwave-safe bowl in 20–30 second intervals, stirring well after each interval. Continue until smooth. You can also melt the chocolate gently over a double boiler.
- Add the chocolate: Pour the melted chocolate over the cooled caramel and spread it into an even layer with a spatula.
- Add toppings: Press a few mini pretzels into the chocolate while it is still soft. Sprinkle lightly with flaky sea salt if desired.
- Chill: Refrigerate the bars for at least 1–2 hours, or until the caramel and chocolate are firm.
- Cut and serve: Lift the chilled dessert from the pan using the parchment paper. Let it sit at room temperature for a few minutes, then cut into squares or bars with a sharp knife.
Helpful Tips
- Press the pretzel crust firmly so the bars hold together when sliced.
- Don’t boil the caramel for too long, or it can become excessively firm once chilled.
- For cleaner cuts, use a sharp knife and wipe it clean between cuts.
- Store the finished bars in an airtight container in the refrigerator for up to 1 week.
