SALTED CHOCOLATE AND CARAMEL PRETZEL BARS

These bars combine crunchy pretzels, gooey caramel, and rich chocolate into an irresistible layered dessert. A touch of sea salt on top balances the sweetness, making them the ultimate crowd-pleaser for parties, holidays, or anytime cravings.

Prep Time: 25 minutes
Chill Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 16 Bars

Ingredients
Pretzel Crust:

• 2 cups crushed pretzels
• 1/2 cup unsalted butter, melted
• 1/4 cup packed brown sugar

Caramel Layer:

• 1 (11 oz) bag soft caramels
• 2 tbsp heavy cream

Chocolate Topping:

• 1 1/2 cups semi-sweet chocolate chips or chunks
• 1 tbsp vegetable oil (optional, for smoother texture)
• Flaky sea salt for topping

Instructions
Make the crust:

1. Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on two sides.
2. In a bowl, combine crushed pretzels, melted butter, and brown sugar until evenly mixed.
3. Press the mixture firmly into the pan. Chill in the fridge while you prepare the caramel.

Prepare the caramel layer:

1. In a small saucepan over medium-low heat, melt the caramels with heavy cream, stirring constantly until smooth.
2. Pour the mixture over the chilled crust and spread evenly.
3. Return the pan to the fridge for about 30 minutes until the caramel sets.

Add the chocolate layer:

1. Melt the chocolate chips (and optional oil) in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth.
2. Pour over the set caramel layer and spread evenly. Immediately sprinkle the top with flaky sea salt.
3. Refrigerate the bars until fully set—about 1 hour. 
4. Use the parchment overhang to lift the bars out of the pan, then slice into 16 squares.
   

Serving Suggestion:

• Serve chilled or at room temperature, paired with coffee, a cold glass of milk, or as a sweet-and-salty finish to a savory meal.

Tips:

• Don’t skip the parchment paper—it makes slicing and cleanup a breeze.
• Want thicker bars? Use a smaller pan or double the caramel and chocolate layers.
• Store in the fridge in an airtight container for up to 5 days.
• For a twist, try using dark chocolate or adding crushed nuts on top.

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🖨️ Printable recipe/ Download PDF

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