Salted Chocolate Caramel Pretzel Bars Recipe
Introduction
Salted Chocolate Caramel Pretzel Bars combine a perfect balance of sweet, salty, and crunchy textures. These no-bake treats are simple to make and ideal for satisfying any dessert craving.
Ingredients
- 2 cups pretzels
- 1 cup caramel
- 1 cup chocolate chips or chopped chocolate
- 2 tablespoons butter
- 1 teaspoon sea salt
Instructions
- Step 1: Line a square baking dish with parchment paper to prevent sticking.
- Step 2: Layer half of the pretzels evenly at the bottom of the dish.
- Step 3: Melt the caramel and butter together over low heat until smooth, then pour evenly over the pretzels.
- Step 4: Sprinkle the remaining pretzels over the caramel layer, pressing gently.
- Step 5: Melt the chocolate and spread it evenly over the top layer of pretzels.
- Step 6: Sprinkle the sea salt over the chocolate while it is still warm.
- Step 7: Chill in the refrigerator for at least 2 hours or until firm.
- Step 8: Lift the bars out using the parchment paper and slice into squares.
Tips & Variations
- Use a mix of pretzels and nuts for extra crunch and flavor.
- Swap sea salt for flavored salts like smoked or fleur de sel to add a unique twist.
- Try using dark, milk, or white chocolate depending on your preference.
- Allow the caramel to cool slightly before pouring to prevent it from soaking too much into the pretzels.
Storage
Store the bars in an airtight container in the refrigerator for up to one week. To serve, allow them to come to room temperature for easier slicing. They can also be frozen for up to one month; thaw in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bars without caramel?
Yes, you can substitute the caramel with dulce de leche or a thick honey drizzle for a different but delicious flavor.
What type of pretzels work best?
Sturdy, small pretzel twists or nuggets work best as they hold up well to layering and provide a consistent crunch.
PrintSalted Chocolate Caramel Pretzel Bars Recipe
These Salted Chocolate Caramel Pretzel Bars combine crunchy pretzels, smooth caramel, and rich chocolate with a touch of salt for a perfect sweet and salty treat. Easy to prepare, these no-bake bars are ideal for dessert or snack time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes (including chilling time)
- Yield: 16 bars 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Pretzel Layer
- 2 cups crushed pretzels
- 4 tablespoons unsalted butter, melted
- 1/4 teaspoon sea salt
Caramel Layer
- 1 cup caramel sauce (store-bought or homemade)
Chocolate Layer
- 1 1/2 cups semi-sweet chocolate chips
Topping
- Coarse sea salt, for sprinkling
Instructions
- Prepare the Pretzel Base: In a mixing bowl, combine crushed pretzels, melted butter, and sea salt. Press this mixture firmly into the bottom of a lined 8×8-inch baking pan to form an even crust.
- Add Caramel Layer: Pour the caramel sauce evenly over the pretzel crust, spreading it with a spatula to create a smooth layer.
- Melt Chocolate: Using a microwave-safe bowl, heat the chocolate chips in 20-second intervals, stirring after each, until fully melted and smooth.
- Top With Chocolate: Pour the melted chocolate over the caramel layer and spread evenly with a spatula.
- Chill: Sprinkle coarse sea salt evenly over the top. Refrigerate the bars for at least 2 hours, or until firm and set.
- Slice and Serve: Once chilled, remove the bars from the pan using the parchment paper, slice into squares, and serve.
Notes
- Use a good quality caramel sauce for best flavor; homemade caramel can also be used.
- Press the pretzel crust firmly to ensure it holds together when slicing.
- Store bars in an airtight container in the refrigerator for up to one week.
- For a nuttier flavor, sprinkle chopped nuts on top before chilling.
- Adjust the amount of sea salt depending on your taste preference.
Keywords: Salted Chocolate Caramel Pretzel Bars, no bake dessert, sweet and salty bars, caramel chocolate bars, easy dessert recipe
