These Salted Caramel Pretzel Bars are the ultimate no bake dessert. You’ll love the perfect blend of salty and sweet, with a satisfying crunch that makes them irresistible and surprisingly easy to prepare.
Key Ingredients & Substitutions:
- Pretzels: Use any mini pretzels for the crust.
- Caramel: Store-bought soft caramels work best; avoid hard candies.
- Chocolate Chips: Milk or semi-sweet chocolate chips are both delicious options.
- Butter: Unsalted butter is preferred to control the saltiness.
Ingredients:
For the Pretzel Crust:
- 2 cups crushed mini pretzels (about 4 cups whole pretzels)
- ¾ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Caramel Layer:
- 1 (14-ounce) bag soft caramels, unwrapped
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt, plus more for sprinkling
For the Chocolate Topping:
- 1 ½ cups chocolate chips
- 2 tablespoons unsalted butter
How Much Time Will You Need?
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 20 minutes
- Servings: 16 bars
- Tools Needed: 9×13 inch baking pan, parchment paper, mixing bowls, saucepan.
Step-by-Step Instructions:
1. Prepare Your Pan
Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. This makes lifting the bars out much easier later. Lightly spray the parchment paper with cooking spray.
2. Make the Pretzel Crust
In a medium bowl, combine the crushed pretzels, melted butter, and granulated sugar. Press this mixture firmly into the bottom of your prepared pan to form an even crust.
3. Create the Caramel Layer
In a small saucepan over low heat, melt the unwrapped caramels with the heavy cream, vanilla extract, and sea salt. Stir constantly until the mixture is smooth and fully combined.
4. Pour the Caramel
Carefully pour the warm caramel mixture evenly over the pretzel crust in the pan. Gently spread it to the edges, ensuring the entire crust is covered.
5. Chill the Layers
Place the pan in the refrigerator for at least 30 minutes to allow the caramel to set slightly. This prevents the chocolate from sinking into the caramel.
6. Prepare the Chocolate Topping
In a microwave-safe bowl, combine the chocolate chips and 2 tablespoons of butter. Microwave in 30-second intervals, stirring after each, until the chocolate is smooth and melted.
7. Finish with Chocolate
Pour the melted chocolate over the set caramel layer, spreading it evenly to cover. Immediately sprinkle additional sea salt on top for that perfect salty crunch.
8. Final Chill and Serve
Return the pan to the refrigerator for at least 1 ½ hours, or until the chocolate is firm. Once chilled, lift the bars out using the parchment paper overhang and cut into squares. Enjoy this delicious no bake dessert!
Variation Ideas:
- Nutty Twist: Add ½ cup chopped peanuts or pecans to the chocolate topping.
- White Chocolate Drizzle: Drizzle white chocolate over the finished bars for extra visual appeal.
- Holiday Sprinkles: Top with festive sprinkles for a holiday-themed no bake dessert.
Storage Instructions:
Store your Salted Caramel Pretzel Bars in an airtight container in the refrigerator for up to 5 days. This keeps the layers firm and the pretzels crisp. They are best served chilled.
Frequently Asked Questions (FAQ):
- Can you use regular pretzels instead of mini pretzels? Yes, you can use regular pretzels, just ensure you crush them finely for the crust.
- What if your caramel is too thick? If your caramel mixture seems too thick, add an extra tablespoon of heavy cream and stir until it reaches a smooth consistency.
- Can you freeze these no bake dessert bars? Yes, you can freeze them in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
- How do you get clean cuts? For clean cuts, use a warm, sharp knife. Run the knife under hot water, wipe it dry, and then make your cuts.
- Can you make these ahead of time? Absolutely! These bars are perfect for making a day or two in advance, making them an excellent no bake dessert for gatherings.
- Why is my chocolate topping cracking? Cracking often happens if the bars are too cold when you pour the chocolate, or if the chocolate isn’t spread quickly. Ensure the caramel is just set, not frozen.