Chocolate Caramel Pretzel Bars

You will be obsessed with Chocolate Caramel Pretzel Bars the second you take that first bite. The perfect mix of sweet and salty, chewy and crunchy!

I always make a double batch of these amazing bars for any party, bake sale or weekend get-together because I know they’ll be gone in no time. That thick, fudgy caramel and crispy pretzel base is impossible to resist.

And guess what? You don’t need a fancy candy thermometer to get that gorgeous caramel center. A can of sweetened condensed milk does all the work. That means these bars are absolutely foolproof!

Why You Will Love This

• Perfect balance of rich chocolate, sweet caramel and salty pretzel crunch.
• No need for special candy making tools or thermometers.
• Can be made ahead, since the bars must chill in the fridge anyway.
• Thick and delicious, with a gorgeous, bakery-quality appearance.
• Easy to customize, add a touch of flaky sea salt or dark chocolate chips if desired!

What You Need

Only a few basic baking pantry ingredients are required to assemble these decadent, layered bars. Measuring everything ahead of time makes cooking the stovetop caramel completely hassle free.

• Pretzels: Small salted pretzel twists or snaps work best. Crush into small, but not tiny, pieces so that the base is crunchy, not powdery.
• Unsalted butter: Holds the pretzel crust together and adds a rich, buttery flavor to the caramel center.
• Brown sugar: Adds to both the crust and the filling to give a deeply sweet, molasses-like flavor.
• Sweetened condensed milk: The shortcut secret to creating a thick, chewy caramel layer without all the trouble of making a sugar syrup.
• Semisweet chocolate chips: Melt to form a thick, smooth and sweet topping.

How To Make It

These decadent, layered dessert bars are incredibly easy to put together!

Build the Crust

Preheat the oven to 350°F and line an 9×13-inch baking pan with parchment paper. Combine the crushed pretzels, melted butter and brown sugar, pressing firmly into the bottom of the pan. Bake for 8-10 minutes until lightly toasted, and allow to cool.

Cook the Caramel

In a medium saucepan over medium-low heat, whisk together the sweetened condensed milk, brown sugar and butter, stirring frequently to prevent the bottom from burning. Bring to a gentle simmer. Cook and stir for 5-7 minutes more or until the mixture thickens and darkens considerably.

Layer and Chill

Pour the hot, thick caramel over the cooled pretzel crust. Let the caramel cool on the counter for about 20 minutes then place the pan in the refrigerator until the caramel is solid to the touch.

Add the Chocolate

Melt the semisweet chocolate chips with the butter or oil in the microwave in 20 second increments, stirring well between each. Spread the melted chocolate evenly over the chilled caramel layer. Place the bars in the refrigerator for at least one hour or until the chocolate has set, then remove the bars from the pan and slice.

Tips

• Make sure to leave some overhanging parchment on your baking pan so you can easily lift the bars out once chilled to slice cleanly.
• Be sure to keep the caramel moving while it bubbles on the stove, as it burns very quickly if left alone.
• Give these bars ample time to chill in the refrigerator before cutting. Cutting the warm bars will be a gooey mess.
• For clean-cut bars like you see in a bakery, run your sharp knife under hot water and wipe it down between cuts.
• A sprinkle of flaky sea salt over the chocolate layer helps enhance the sweet and salty flavor.

How to Store

• Store: Cut bars can be stored in an airtight container in the refrigerator for up to 5 days.
• Freeze: The uncut block of bars can be wrapped in plastic and placed in a sealed bag in the freezer for up to 2 months.
• Reheat: No need to reheat these! They’re best served cold or at room temperature.

How to Serve

• Serve these bars chilled from the refrigerator for a wonderful chewy, candy bar texture.
• Set them out on a holiday dessert tray alongside chocolate chip cookies and brownies.
• Throw one in a lunchbox for a sweet and satisfying mid-day snack.
• Enjoy a square with a hot, strong cup of black coffee to offset the extreme sweetness.

Chocolate Caramel Pretzel Bars

Jennifer

This Chocolate Caramel Pretzel Bars recipe is a sweet and salty dessert with rich chocolate, gooey caramel, and crunchy pretzels—perfect for holiday treats, potlucks, parties, bake sales, and easy homemade desserts.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Chill time 1 hour hr

Course Treat

Servings 16 squares

Equipment

• 9×13-inch baking pan
• Parchment paper
• Medium saucepan
• Microwave Safe Bowl
• Sharp knife

Ingredients

  

1x2x3x

• 2 cups crushed salted pretzels
• 1 cup unsalted butter divided (1/2 cup for crust, 1/2 cup for caramel)
• 1 cup brown sugar divided (1/4 cup for crust, 3/4 cup for caramel)
• 1 can 14 ounces sweetened condensed milk
• 1 1/2 cups semisweet chocolate chips
• 1 tablespoon butter or coconut oil
• Flaky sea salt for garnish (optional)

Instructions

 

• Heat the oven to 350°F (175°C). Line an 9×13-inch baking pan with parchment paper, with the paper hanging over the sides of the pan to help remove the bars later.
• In a medium bowl, combine pretzels, 1/2 cup melted butter and 1/4 cup brown sugar.
• Press the pretzel mixture into the bottom of the prepared pan. Bake for 8 to 10 minutes or until lightly toasted. Let cool.
• In a medium saucepan over medium-low heat, add the remaining 1/2 cup butter, 3/4 cup brown sugar and sweetened condensed milk.
• Bring to a boil, stirring constantly. Boil for 5 to 7 minutes until caramel is thick and dark.
• Pour caramel over the cooled pretzel crust and let cool for 15 minutes. Place in the refrigerator to chill.
• Melt chocolate chips and 1 tbsp butter in the microwave in 20-second increments, stirring well between each until smooth.
• Spread the melted chocolate over the chilled caramel layer and top with flaky sea salt, if desired.
• Refrigerate for at least 1 hour until chocolate is completely set. Use the parchment paper to lift the bars from the pan and slice into squares.

*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you’re using with each recipe.

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