Salted Chocolate and Caramel Pretzel Bars Recipe
Salted Chocolate and Caramel Pretzel Bars blend sweet, salty, and crunchy layers into an irresistible no-bake dessert everyone will love.
Ingredients
- 12 oz semi-sweet chocolate chips I recommend Ghirardelli – melts smooth and tastes amazing.
- 8 ounces of mini pretzel twists, which is about half of a standard 16-ounce bag.
- 11 oz Kraft Caramel Bits Or use homemade caramel if you have the time—both work beautifully.
- Flaky sea salt For sprinkling on top—don’t skip it, that salty crunch makes all the difference!
Instructions
Prepare your pan:
- Line a large, rimmed baking sheet with parchment paper to prevent sticking and make cleanup easy.
Melt the base chocolate:
- Place 8 ounces of chocolate chips into a microwave-safe bowl.
- Warm the chocolate in the microwave on a low power setting, stirring every 15 seconds until it’s fully melted and has a smooth, glossy texture.
Create the base layer:
- Pour the melted chocolate onto the prepared baking sheet and spread it out evenly.
- Use a spatula to smooth it out evenly into a thin layer.
Add the pretzels:
- As long as the chocolate remains warm, arrange the pretzel twists over it.
- It's perfectly okay if the pretzels overlap a bit—gently press them into the chocolate so they stick well.
Melt the caramel:
- In a separate microwave-safe bowl, mix together the caramel bits and 2 tablespoons of water.
- Microwave on high for about 2 minutes (or follow package directions).
- Stir until smooth.
Drizzle the caramel:
- Ladle or drizzle the warm caramel generously over the pretzels, ensuring they are well coated.
Add the top chocolate drizzle:
- Melt the remaining 4 ounces of chocolate chips using the same method as before.
- Pour the melted chocolate gently over the caramel layer, letting it flow evenly to cover the surface smoothly.
Finish with sea salt:
- While the topping is still warm, lightly dust the surface with a pinch of flaky sea salt.
Chill until set:
- Place the tray in the refrigerator for about 30 minutes, or until the chocolate is firm.
Break and serve:
- Once set, cut into bars or break apart into pieces.
- Keep refrigerated or store in a cool spot until you’re ready to eat.
