Chocolate Caramel Pretzel Bars (The Sweet & Salty Dessert You’ll Want to Make Again and Again)
Ingredients
Pretzel Crust
- 2½ cups crushed pretzels
- ¾ cup unsalted butter, melted
- 3 tablespoons granulated sugar
Caramel Layer
- 30 soft caramel candies, unwrapped
- 3 tablespoons heavy cream
Chocolate Layer
- 2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil or vegetable oil (optional, for a smoother topping)
Topping
- Crushed pretzels
- Flaky sea salt (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- In a bowl, combine the crushed pretzels, melted butter, and sugar until evenly coated.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake for 8–10 minutes, then let the crust cool completely.
- In a microwave-safe bowl, melt the caramel candies with the heavy cream in 30-second intervals, stirring until smooth.
- Spread the caramel evenly over the cooled pretzel crust.
- Refrigerate for 15–20 minutes until the caramel is set.
- Melt the chocolate chips with the coconut oil, stirring until smooth.
- Pour the melted chocolate over the caramel layer and spread evenly.
- Sprinkle with crushed pretzels and flaky sea salt, if desired.
- Refrigerate for 1–2 hours, or until the chocolate is firm.
- Lift the bars from the pan, slice into squares, and serve.
Tips
- Chill the bars before slicing for clean, neat squares.
- Store in an airtight container in the refrigerator for up to 1 week.
- For extra richness, drizzle melted caramel over the top before serving.
- Milk chocolate or dark chocolate can be used instead of semi-sweet chocolate.
Prep Time: 20 minutes
Bake Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 24 bars