Introduction

Chocolate Caramel Pretzel Bars combine salty, sweet, and crunchy elements into a perfect treat. These bars are easy to make and delightfully addictive, making them ideal for parties or a simple homemade snack.

The image shows a white bowl filled with several pieces of a layered dessert bar. Each piece has two visible layers: a thick, glossy dark brown chocolate layer on top with slight uneven texture, and a light golden caramel layer underneath embedded with whole and broken nuts, giving a crunchy look. The bars are cut into irregular rectangles and stacked casually inside the bowl. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups mini pretzel twists
1 cup butter
1 cup packed brown sugar
2 cups chocolate chips

Instructions

Step 1: Preheat your oven to 325°F. Line a baking sheet with aluminum foil and spray it with non-stick cooking spray.
Step 2: Spread the pretzels evenly in a single layer on the prepared baking sheet, covering the entire surface.
Step 3: In a small pot, melt the butter and brown sugar over medium-low heat. Bring the mixture to a boil and continue boiling for 3 minutes, stirring constantly.
Step 4: Pour the hot caramel mixture evenly over the pretzels. Don’t worry if some spots look uneven; the caramel will level out while baking.
Step 5: Bake for 8 to 10 minutes at 325°F, until the caramel is fully bubbling across the sheet.
Step 6: Remove the baking sheet from the oven and sprinkle the chocolate chips evenly over the caramel. Return to the oven for 1 to 2 minutes to soften the chocolate.
Step 7: Use a spatula to spread the melted chocolate evenly over the bars. Place the baking sheet in the freezer for 30 minutes to set.
Step 8: Once firm, lift the bars from the baking sheet by peeling off the aluminum foil. Break or cut into squares with a large knife. Enjoy!

Tips & Variations

For added texture, sprinkle chopped nuts such as pecans or almonds over the chocolate before freezing.
You can substitute semi-sweet chocolate chips with milk or dark chocolate depending on your preference.
Use mini pretzels for better coverage and crunch, but larger pretzels work too if broken into smaller pieces.
If you prefer softer bars, reduce freezing time and cool in the refrigerator instead.

Storage

Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Let refrigerated or frozen bars come to room temperature before serving for the best texture.

How to Serve

A close-up image of a small rectangular dessert piece held by woman's hand. The dessert has two visible layers: the bottom layer is light tan and crumbly with visible small puffed rice pieces embedded inside, while the top layer is a thick, smooth, dark brown chocolate coating with a slightly shiny and rippled surface. The background is plain white, creating a clean and simple look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted or unsalted butter?

Salted butter enhances the salty-sweet balance, but you can use unsalted butter if preferred. Just add a pinch of salt to the caramel mixture.

How do I prevent the caramel from burning?

Stir the butter and sugar constantly over medium-low heat and watch closely once it starts to boil. Boiling for exactly 3 minutes ensures caramelization without burning.

Chocolate Caramel Pretzel Bars Recipe

Print Recipe

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4.9 from 81 reviews

Delight in the perfect balance of sweet and salty with these Chocolate Caramel Pretzel Bars. Crunchy mini pretzel twists are coated in a rich, buttery caramel, baked to bubbling perfection, and topped with melted chocolate for an irresistible treat that’s easy to make and share.

Author: Elias
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Yield: About 16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Ingredients

4 cups mini pretzel twists
1 cup butter
1 cup packed brown sugar
2 cups chocolate chips

Instructions

Preheat oven and prepare pan: Preheat your oven to 325°F (163°C). Line a baking sheet with aluminum foil and spray it with non-stick cooking spray to ensure easy removal.
Arrange pretzels: Spread the mini pretzel twists evenly in a single layer across the lined baking sheet, covering the entire surface.
Make caramel sauce: In a small pot over medium-low heat, melt the butter and add the brown sugar. Bring the mixture to a boil and continue boiling for 3 minutes, stirring constantly to prevent burning.
Coat pretzels with caramel: Pour the hot bubbling caramel mixture evenly over the pretzels on the baking sheet. Don’t worry if some spots look missed; the caramel will spread as it bakes.
Bake the caramel pretzels: Place the baking sheet in the oven and bake at 325°F for 8 to 10 minutes until the caramel is fully bubbling across the entire surface.
Add chocolate topping: Remove the baking sheet from the oven. Evenly sprinkle the chocolate chips over the hot caramel-covered pretzels. Return the sheet to the oven for 1 to 2 minutes to soften the chocolate chips.
Spread chocolate and chill: Use a spatula to gently spread the melted chocolate evenly over the pretzels. Then, place the baking sheet in the freezer for 30 minutes to allow the bars to set firmly.
Cut and serve: Once set, remove the pretzel bars from the freezer. Lift the foil to take the bars off the pan, then break them apart or cut into squares using a large knife. Enjoy!

Notes

For easier cutting, chill the bars until fully firm.
You can substitute chocolate chips with your favorite type of chocolate.
Use mini pretzels for better coating and texture.
Store bars in an airtight container at room temperature or in the fridge for longer freshness.

Keywords: Chocolate Caramel Pretzel Bars, caramel bars, chocolate pretzel dessert, sweet and salty snack, easy dessert bars