Introduction

These Quick No-Bake Salted Caramel Pretzel Bars offer a perfect balance of sweet and salty flavors with a creamy topping. They are easy to make and require no oven, making them an ideal treat for any occasion.

A close-up of a dessert bar on a white square plate with a crumbly, golden brown cookie crust as the bottom layer, topped by a thick, creamy white layer, then a shiny caramel layer dripping slightly over the edges. On top of the caramel, there are swirls of white whipped cream arranged in a row, each swirl crowned with a small pretzel covered lightly in coarse white salt crystals. The background is softly blurred with warm light, and the dessert is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups pretzel crumbs (crushed pretzels)
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1 cup caramel sauce (store-bought or homemade)
1/2 teaspoon sea salt
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Step 1: In a medium bowl, combine the pretzel crumbs, melted butter, and granulated sugar. Mix well until the ingredients are fully incorporated.
Step 2: Press the mixture firmly into the bottom of a greased 9×9-inch baking dish to form an even crust layer.
Step 3: Drizzle the caramel sauce evenly over the pretzel crust. Use a spatula to spread it smooth, then sprinkle the sea salt on top of the caramel layer.
Step 4: In a large mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, then continue whipping until stiff peaks develop.
Step 5: Spread the whipped cream mixture evenly over the caramel layer in the baking dish, smoothing the top with a spatula.
Step 6: Cover the dish with plastic wrap and refrigerate for at least 2 hours, or until the bars are firm and set.
Step 7: Remove from the refrigerator, cut into squares, and serve your delightful salted caramel pretzel bars.

Tips & Variations

For extra crunch, sprinkle additional crushed pretzels on top of the creamy layer before chilling.
Use homemade caramel sauce for a richer, more personalized flavor.
Substitute sea salt with fleur de sel for a more delicate salt touch.
To make a chocolate twist, drizzle melted chocolate over the bars before chilling.

Storage

Store the bars in an airtight container in the refrigerator for up to 4 days. For best texture, serve chilled. If needed, let them sit at room temperature for 10 minutes before serving to soften slightly.

How to Serve

The image shows a square dessert with four layers on a white plate. The bottom layer is crumbly, light brown, and looks like crushed cookies. Above it is a smooth white cream layer. The third layer is a shiny, thick caramel sauce that drips slightly on the side. On top is a layer of whipped cream formed into swirls, each topped with small pretzels sprinkled with coarse white salt. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars can be made a day in advance and kept refrigerated. Chilling helps the layers to set well, making slicing easier.

Can I use regular salt instead of sea salt?

While you can use regular salt, sea salt offers a more subtle texture and flavor that complements the caramel better. If using regular salt, use slightly less to avoid overpowering the sweetness.

Quick No-Bake Salted Caramel Pretzel Bars Recipe

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4.8 from 705 reviews

These Quick No-Bake Salted Caramel Pretzel Bars combine a crunchy pretzel crust, a rich salted caramel layer, and a light whipped cream topping for a perfect sweet and salty treat that requires no oven time.

Author: Marco
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 2 hours 15 minutes
Yield: 9 servings (9×9 inch pan, cut into 9 bars) 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

For the Pretzel Crust

2 cups pretzel crumbs (crushed pretzels)
1/2 cup unsalted butter, melted
1/4 cup granulated sugar

For the Caramel Layer

1 cup caramel sauce (store-bought or homemade)
1/2 teaspoon sea salt

For the Creamy Topping

1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the Pretzel Crust: In a medium bowl, combine pretzel crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a greased 9×9-inch baking dish to form an even layer.
Layer the Caramel: Drizzle the caramel sauce over the pretzel crust. Use a spatula to spread it evenly. Sprinkle the sea salt on top of the caramel layer.
Make the Creamy Topping: In a large mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
Assemble the Bars: Spread the whipped cream mixture over the caramel layer in the baking dish, smoothing it out to create an even top layer.
Chill: Cover the dish with plastic wrap and refrigerate for at least 2 hours or until the bars are firm and set.
Slice and Serve: Once chilled, remove from the refrigerator. Cut into squares and serve. Enjoy your delightful creation!