These Salted Caramel Pretzel Bars combine the perfect balance of sweet and salty flavors in every bite. They start with a buttery pretzel crust layered with gooey caramel, smooth melted chocolate, and a sprinkle of flaky sea salt for the perfect finishing touch.
Made with simple ingredients and easy to prepare, these dessert bars are a great choice for parties, potlucks, game days, or whenever you’re craving an irresistible homemade treat.
Ingredients You’ll Need
- 3 cups crushed pretzels
- ¾ cup unsalted butter melted
- ¼ cup brown sugar
- 11 oz caramel bits
- 14 oz can of sweetened condensed milk
- 1 ½ cups of semi-sweet milk chocolate chips
- 1 tbsp flaky sea salt
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How to Make Salted Caramel Pretzel Bars
1. Preheat the oven to 350°F and line a 8×8 baking dish with parchment paper. In a large bowl, combine the crushed pretzels, melted butter, and brown sugar. Stir until the pretzels are coated. Press the pretzel mixture firmly into the bottom of the prepared baking dish.
2. Bake for 8-10 minutes. Remove from the oven and allow to cool slightly. In a medium saucepan over low heat, combine the caramel bits and sweetened condensed milk. Stir constantly until completely melted and smooth.
3. Pour the caramel mixture over the pretzel crust and spread evenly. Sprinkle the chocolate chips evenly over the hot caramel layer. Let them sit for 2-3 minutes, then spread the melted chocolate into an even layer.
4. Sprinkle the flaky sea salt over the top. Refrigerate for at least 2 hours, or until completely set. Slice into bars and serve.
Salted Caramel Pretzel Bars
Equipment
Ingredients
- 3 cups crushed pretzels
- ¾ cup unsalted butter melted
- ¼ cup brown sugar
- 11 oz caramel bits
- 14 oz can of sweetened condensed milk
- 1 ½ cups of semi-sweet milk chocolate chips
- 1 tbsp flaky sea salt
Instructions
- Preheat the oven to 350°F and line a 8×8 baking dish with parchment paper. In a large bowl, combine the crushed pretzels, melted butter, and brown sugar. Stir until the pretzels are coated. Press the pretzel mixture firmly into the bottom of the prepared baking dish.
- Bake for 8-10 minutes. Remove from the oven and allow to cool slightly. In a medium saucepan over low heat, combine the caramel bits and sweetened condensed milk. Stir constantly until completely melted and smooth.
- Pour the caramel mixture over the pretzel crust and spread evenly. Sprinkle the chocolate chips evenly over the hot caramel layer. Let them sit for 2-3 minutes, then spread the melted chocolate into an even layer.
- Sprinkle the flaky sea salt over the top. Refrigerate for at least 2 hours, or until completely set. Slice into bars and serve.
Notes
- Store in an airtight container in the fridge for 2-3 days.
- Milk chocolate or dark chocolate can be substituted for semi-sweet chocolate chips.
- Let the bars sit at room temperature for about 10 minutes before serving for the best texture.
- If the bars are too hard to slice, warm the knife up under hot water and slice.
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