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No-Bake Salted Caramel Pretzel Bars: Easy Chocolate Caramel Pretzel Dessert
Jessica

No-Bake Salted Caramel Pretzel Bars

Three-layer no-bake bars featuring a crunchy pretzel crust, gooey salted caramel center, and rich chocolate topping. Ready in 30 minutes plus chilling time.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling time 2 hours
Total Time 30 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups mini pretzel twists, finely crushed about 10 ounces
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 14 ounces soft caramels, unwrapped about 50 pieces
  • 3 tablespoons heavy cream or whole milk
  • 2 cups semi-sweet chocolate chips
  • 1 tablespoon coconut oil or shortening
  • 1 pinch flaky sea salt for sprinkling
  • 1/4 cup crushed pretzels for garnish, optional

Equipment

  • 9x9 inch baking pan
  • Food processor or rolling pin
  • Microwave-safe bowls
  • Offset spatula
  • parchment paper

Method
 

  1. Prepare the pan: Line a 9x9 inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Set aside.
  2. Make the pretzel crust: In a medium bowl, combine 3 cups crushed pretzels, melted butter, and sugar. Mix until evenly moistened. Press firmly into the bottom of the prepared pan using the bottom of a measuring cup to compact evenly.
  3. Prepare the caramel layer: In a microwave-safe bowl, combine unwrapped caramels and heavy cream. Microwave in 30-second intervals, stirring between each, until completely smooth and pourable (about 2-3 minutes total).
  4. Assemble caramel layer: Pour warm caramel over the pretzel crust, tilting the pan to spread evenly. Let set at room temperature for 15 minutes until slightly firm to the touch.
  5. Melt the chocolate: In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring frequently, until completely smooth (about 1-2 minutes total).
  6. Add chocolate topping: Pour melted chocolate over the set caramel layer. Spread gently with an offset spatula to cover completely. Immediately sprinkle with flaky sea salt and optional crushed pretzels for garnish.
  7. Chill and serve: Refrigerate for at least 2 hours, or until completely firm. Use parchment overhang to lift bars from pan. Cut into 16 squares using a sharp knife dipped in hot water, wiping between cuts. Store refrigerated.

Notes

  • For cleanest slices, chill bars an additional 30 minutes before cutting
  • Use quality soft baking caramels, not caramel sauce, for proper setting
  • Bars taste even better the next day as flavors meld together
  • Freeze individual bars wrapped in plastic for up to 3 months