🍫 Chocolate Caramel Pretzel Bars
Sweet, salty, chewy, crunchy, and loaded with chocolate and caramel—these bars are an easy no-fuss dessert!
Ingredients
For the pretzel crust:
3 cups mini pretzels
½ cup unsalted butter, melted
ÂĽ cup brown sugar
For the caramel layer:
1 cup unsalted butter
1 cup packed brown sugar
1 can (14 oz/397 g) sweetened condensed milk
ÂĽ cup corn syrup or golden syrup
1 tsp vanilla extract
ÂĽ tsp salt
For the chocolate topping:
2 cups semi-sweet chocolate chips
1 tbsp vegetable or coconut oil
½ cup crushed pretzels, for topping
Flaky sea salt, optional
Instructions
Prepare the pan: Preheat oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving some overhang for easy removal.
Make the crust: Crush the pretzels into small pieces. Combine them with melted butter and brown sugar. Press firmly into the bottom of the prepared pan.
Bake: Bake the crust for 8–10 minutes. Remove and let cool slightly.
Make the caramel: In a saucepan over medium heat, melt the butter. Add brown sugar, sweetened condensed milk, and corn syrup. Stir constantly until the mixture comes to a gentle boil.
Continue cooking and stirring for 5–8 minutes, until the caramel thickens and becomes glossy. Remove from the heat and stir in vanilla and salt.
Add caramel: Pour the warm caramel evenly over the pretzel crust. Spread gently with a spatula.
Make the chocolate layer: Melt the chocolate chips with the oil in the microwave in 20–30 second intervals, stirring between each, until smooth.
Pour the melted chocolate over the caramel and spread into an even layer.
Decorate: Sprinkle with crushed pretzels and a light pinch of flaky sea salt, if desired.
Chill: Refrigerate for 2–3 hours, or until the caramel and chocolate are completely set.
Cut and serve: Lift the bars from the pan using the parchment paper. Let them sit at room temperature for about 10 minutes, then cut into squares.
Storage
Store in an airtight container in the refrigerator for up to 1 week. Let the bars sit at room temperature for a few minutes before serving for softer caramel.
Makes: 20–24 bars
Prep: 20 minutes
Bake: 10 minutes
Chill: 2–3 hours
