Description
Sweet-salty, creamy, and utterly irresistible, these No-Bake Salted Caramel Pretzel Bars layer a crunchy pretzel-graham crust with silky caramel and a glossy chocolate top—no oven required.
Ingredients
Crust: 4 cups mini pretzels, finely crushed (about 300g)
Crust: 1 cup graham cracker crumbs (100g)
Crust: 3/4 cup unsalted butter, melted (170g)
Crust: 1/2 cup light brown sugar, packed
Crust: 1/3 cup creamy peanut butter (optional, for extra binding)
Caramel Layer: 14 oz soft caramel candies or caramel bits (396g)
Caramel Layer: 1/2 cup heavy cream
Caramel Layer: 2 tablespoons unsalted butter
Caramel Layer: 1 teaspoon pure vanilla extract
Caramel Layer: 1/2 teaspoon flaky sea salt (plus more for topping)
Chocolate Topping: 2 cups semisweet chocolate chips (12 oz/340g)
Chocolate Topping: 2 tablespoons coconut oil or neutral oil
Topping: 1 cup roughly crushed pretzels, for garnish
Instructions
1. Line a 9×13-inch (23×33 cm) baking pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
2. In a large bowl, combine crushed pretzels, graham crumbs, brown sugar, and peanut butter (if using). Stir in melted butter until evenly moistened and sandy. Press the mixture firmly into the prepared pan in an even layer. Chill while you prepare the caramel.
3. In a medium saucepan over low heat, combine caramels, heavy cream, and 2 tablespoons butter. Stir constantly until smooth and fully melted, 6–8 minutes. Remove from heat; stir in vanilla and 1/2 teaspoon flaky sea salt.
4. Pour the warm caramel over the chilled crust. Tilt the pan to spread evenly. Sprinkle with half the crushed pretzels for extra crunch. Chill 15–20 minutes until tacky but not fully set.
5. Microwave chocolate chips and coconut oil in 20–30 second bursts, stirring between each, until smooth. Spread over the caramel. Tap the pan gently to smooth. Sprinkle with remaining crushed pretzels and additional flaky sea salt.
6. Refrigerate until set, at least 2 hours. Lift the slab out by the parchment and cut into 16 bars with a sharp, warm knife (wipe between cuts).
7. Serve slightly chilled or at cool room temperature for clean layers and the perfect sweet-salty bite.
Notes
For extra structure in humid climates, add 2 tablespoons additional graham crumbs to the crust. Chill the pan for 10 minutes before adding caramel to keep layers distinct.