Salted Caramel Pretzel Bars
Salted Caramel Pretzel Bars
Ingredients
For the Pretzel Crust
- 2 cups pretzels, crushed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Caramel Filling
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
For the Chocolate Topping
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vegetable oil
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, combine the crushed pretzels, granulated sugar, and melted butter. Mix well until the pretzels are evenly coated.
⏱️ 3 min
- 3
Press the pretzel mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 10-12 minutes, or until lightly golden. Remove from the oven and let cool completely on a wire rack.
⏱️ 15 min•🌡️ 350
- 4
While the crust cools, prepare the caramel filling. In a medium saucepan over medium heat, melt the butter. Add the light brown sugar and heavy cream. Bring the mixture to a gentle boil, stirring constantly.
⏱️ 5 min
- 5
Reduce the heat to low and simmer for 5 minutes, stirring occasionally, until the caramel thickens slightly. Remove from heat and stir in the vanilla extract and sea salt.
⏱️ 7 min
- 6
Pour the warm caramel evenly over the cooled pretzel crust. Spread it gently to cover the entire surface. Place the pan in the refrigerator for at least 30 minutes to allow the caramel to set.
⏱️ 35 min
- 7
Once the caramel is set, prepare the chocolate topping. In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring after each, until the chocolate is smooth and melted.
⏱️ 5 min
- 8
Pour the melted chocolate over the set caramel layer, spreading it evenly. You can sprinkle a pinch of extra sea salt on top for garnish, if desired.
⏱️ 2 min
- 9
Return the pan to the refrigerator for another 30 minutes, or until the chocolate topping is completely set. Once set, lift the bars out of the pan using the parchment paper overhang and cut into squares or rectangles.
⏱️ 35 min
Kitchen Tools
Nutrition Facts (per serving)
Salted Caramel Pretzel Bars
For the Pretzel Crust
- 2 cups pretzels, crushed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Caramel Filling
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
For the Chocolate Topping
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vegetable oil
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, combine the crushed pretzels, granulated sugar, and melted butter. Mix well until the pretzels are evenly coated.
⏱️ 3 min - 3
Press the pretzel mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 10-12 minutes, or until lightly golden. Remove from the oven and let cool completely on a wire rack.
⏱️ 15 min•🌡️ 350 - 4
While the crust cools, prepare the caramel filling. In a medium saucepan over medium heat, melt the butter. Add the light brown sugar and heavy cream. Bring the mixture to a gentle boil, stirring constantly.
⏱️ 5 min - 5
Reduce the heat to low and simmer for 5 minutes, stirring occasionally, until the caramel thickens slightly. Remove from heat and stir in the vanilla extract and sea salt.
⏱️ 7 min - 6
Pour the warm caramel evenly over the cooled pretzel crust. Spread it gently to cover the entire surface. Place the pan in the refrigerator for at least 30 minutes to allow the caramel to set.
⏱️ 35 min - 7
Once the caramel is set, prepare the chocolate topping. In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring after each, until the chocolate is smooth and melted.
⏱️ 5 min - 8
Pour the melted chocolate over the set caramel layer, spreading it evenly. You can sprinkle a pinch of extra sea salt on top for garnish, if desired.
⏱️ 2 min - 9
Return the pan to the refrigerator for another 30 minutes, or until the chocolate topping is completely set. Once set, lift the bars out of the pan using the parchment paper overhang and cut into squares or rectangles.
⏱️ 35 min