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No-Bake Salted Caramel Pretzel Bars

These No-Bake Salted Caramel Pretzel Bars feature a crunchy pretzel crust, a luscious salted caramel layer, and a smooth chocolate topping, delivering a delightful contrast of sweet and salty flavors.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 25 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pretzel Crust
  • 2 cups pretzels, crushed Use buttery pretzels for added flavor
  • 1/2 cup butter, melted Ensure it’s at room temperature for easy combining
For the Caramel Layer
  • 1 cup brown sugar, packed Light or dark brown sugar both work beautifully
  • 1 cup heavy cream Use a high-quality brand for the best results
For the Chocolate Topping
  • 1 cup chocolate chips Semi-sweet or dark chocolate recommended
  • 1 teaspoon sea salt Maldon or fleur de sel recommended for distinctive crunch

Method
 

Prepare the Pretzel Crust
  1. In a large bowl, combine 2 cups crushed pretzels and 1/2 cup melted butter, stirring until well mixed.
  2. Press this mixture firmly into the bottom of a greased 9×9 inch pan to form an even base.
  3. Use the bottom of a measuring cup to press the crust down evenly for a firm foundation.
Make the Caramel Layer
  1. In a medium saucepan over medium heat, combine 1 cup brown sugar and 1 cup heavy cream.
  2. Stir constantly until the mixture comes to a gentle boil.
  3. Let it simmer for about 5 minutes until thickened, ensuring it doesn’t overboil.
  4. Pour this hot caramel mixture over the pretzel crust, smoothing it out.
  5. Let it cool at room temperature for about 15-20 minutes before moving to the next step.
Prepare the Chocolate Topping
  1. In a microwave-safe bowl, melt 1 cup chocolate chips in 30-second intervals, stirring in between until completely smooth.
  2. Spread the melted chocolate evenly over the cooled caramel layer.
  3. Ensure you don't microwave for too long to prevent scorching the chocolate.
Add Sea Salt & Chill
  1. Sprinkle 1 teaspoon sea salt evenly over the chocolate layer.
  2. Place the pan in the refrigerator and chill for at least 2 hours, or until firm.
  3. Once set, remove from the fridge and cut into bars.

Notes

Store these bars in an airtight container in the fridge for up to a week. For longer storage, they can be frozen for up to 3 months.