Irresistible Salted Caramel Pretzel Bars You’ll Love to Make Recipe

Introduction

These Irresistible Salted Caramel Pretzel Bars combine salty, sweet, and crunchy elements in every bite. Perfect for satisfying your snack cravings or sharing at gatherings, they are simple to make and absolutely delicious.

Ingredients

• 2 cups pretzels (crushed into coarse crumbs)
• ½ cup unsalted butter (melted)
• ⅓ cup brown sugar
• 1 can sweetened condensed milk
• ¼ cup unsalted butter
• ¾ cup brown sugar
• 1 cup semi-sweet chocolate chips (or dark/white chocolate)
• Sea salt (optional)

Instructions

1. Step 1: Crush pretzels into coarse crumbs and combine with melted butter and ⅓ cup brown sugar. Press this mixture firmly into the bottom of a baking dish to form the crust.
2. Step 2: In a saucepan, combine sweetened condensed milk, ¼ cup unsalted butter, and ¾ cup brown sugar. Cook over medium heat, stirring frequently until the mixture is smooth and bubbling.
3. Step 3: Pour the warm caramel mixture over the pretzel crust. Refrigerate for 30 minutes to let the caramel set.
4. Step 4: Melt the chocolate chips in a microwave or double boiler until smooth. Pour and spread evenly over the caramel layer.
5. Step 5: Refrigerate the bars for at least another 30 minutes, or until the chocolate layer is firm.
6. Step 6: Cut into bars and serve. Enjoy immediately or store as directed below.

Tips & Variations

• Use dark or white chocolate chips instead of semi-sweet for a different flavor profile.
• Add a sprinkle of sea salt on top before the chocolate sets for a perfect salted caramel touch.
• If you want a softer crust, press the pretzel mixture less firmly into the dish.

Storage

Store the bars in an airtight container in the refrigerator for up to one week. To serve, let them sit at room temperature for a few minutes to soften slightly. These bars can also be frozen for longer storage; thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie or cracker instead of pretzels?

Yes, graham crackers or crushed vanilla wafers can be used as substitutes, though the final taste and texture will differ from the salty crunch of pretzels.

Do I have to refrigerate the bars?

Refrigerating helps the caramel and chocolate layers set properly, making them easier to cut and eat. While you can skip refrigeration, the bars may be sticky and softer.

Irresistible Salted Caramel Pretzel Bars You’ll Love to Make Recipe

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★★★★★

4.9 from 136 reviews

• Author: Lily
• Total Time: 1 hour 10 minutes
• Yield: 12 bars 1x

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Description

These irresistible Salted Caramel Pretzel Bars combine a crunchy pretzel crust with a rich caramel layer and a smooth chocolate topping. Perfectly balanced with a hint of sea salt, these bars offer a delightful mix of sweet and salty flavors that are sure to satisfy your dessert cravings.

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Ingredients

Scale 1x2x3x

Crust

• 2 cups pretzels, crushed into coarse crumbs
• ½ cup unsalted butter, melted
• ⅓ cup brown sugar

Caramel Layer

• 1 can sweetened condensed milk (about 14 oz)
• ¼ cup unsalted butter
• ¾ cup brown sugar

Topping

• 1 cup semi-sweet chocolate chips (or dark/white chocolate)
• Sea salt, optional, for sprinkling

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Instructions

1. Prepare the crust: Crush the pretzels into coarse crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crushed pretzels with the melted butter and brown sugar until well combined. Press this mixture evenly into the bottom of a greased baking dish to form the crust.
2. Make the caramel layer: In a medium saucepan, combine the sweetened condensed milk, unsalted butter, and brown sugar. Cook over medium heat, stirring constantly, until the mixture becomes smooth and starts to bubble gently. This should take about 5-7 minutes. Immediately pour the warm caramel over the pretzel crust, spreading it evenly. Place the dish in the refrigerator and chill for at least 30 minutes to allow the caramel to set.
3. Add the chocolate topping: Melt the chocolate chips using a double boiler or microwave in short bursts, stirring frequently to prevent burning. Pour the melted chocolate evenly over the chilled caramel layer, spreading it out with a spatula for a smooth finish.
4. Refrigerate to set: Return the baking dish to the refrigerator and chill for at least another 30 minutes, or until the chocolate topping is firm and set.
5. Serve: Once set, cut into bars of desired size. Optionally, sprinkle a light pinch of sea salt on top before serving to enhance the salted caramel flavor. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

• You can use dark or white chocolate instead of semi-sweet chocolate chips for a different flavor profile.
• Crushing pretzels finely results in a firmer crust; coarse crumbs give a crunchier texture.
• Be sure to stir the caramel mixture constantly to prevent burning and to achieve a smooth texture.
• Adding a sprinkle of sea salt on top accentuates the sweet and salty contrast.
• Allow the bars to fully set in the refrigerator before cutting to avoid messy slices.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Desserts
• Method: Stovetop
• Cuisine: American

Keywords: Salted Caramel, Pretzel Bars, Sweet and Salty Dessert, No Bake Bars, Chocolate Topping, Easy Dessert