Name: No-Bake Salted Caramel Pretzel Bars That Deliver Sweet-Salty Perfection Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 3 cups crushed pretzels; 1 cup brown sugar; 1 cup sweetened condensed milk; 1 cup unsalted butter; 1 tsp vanilla extract; 1 pinch sea salt; 2 cups chocolate chips

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Introduction

If you love the irresistible combination of sweet and salty, these no-bake salted caramel pretzel bars are for you. Easy to make and packed with rich caramel, crunchy pretzels, and silky chocolate, they deliver perfect flavor and texture in every bite.

The image shows a stack of four thin layers of caramel-colored toffee with a crunchy texture, each separated by a layer of dark chocolate and small crispy bits mixed in. The top layer is covered with smooth caramel toffee and sprinkled generously with small chocolate chips and coarse salt crystals. A silver fork is pressing gently into the top layer, held by a woman's hand. The stack sits on a white plate placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups crushed pretzels
1 cup brown sugar
1 cup sweetened condensed milk
1 cup unsalted butter
1 tsp vanilla extract
1 pinch sea salt
2 cups chocolate chips

Instructions

Step 1: Line a baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
Step 2: In a saucepan over medium heat, melt the unsalted butter completely. Stir in the brown sugar until well combined and smooth.
Step 3: Add the sweetened condensed milk and vanilla extract to the pan. Stir continuously until the mixture becomes glossy and slightly thickened, about a few minutes.
Step 4: Remove the pan from heat and stir in the crushed pretzels, making sure all pieces are evenly coated.
Step 5: Transfer the pretzel and caramel mixture to the prepared pan. Press it down firmly and evenly using a spatula or the back of a spoon to create a compact layer.
Step 6: Melt the chocolate chips in a microwave or double boiler until smooth. Spread the melted chocolate evenly over the pretzel layer.
Step 7: Sprinkle a pinch of sea salt over the chocolate (optional) and refrigerate the bars until firm, at least 2 hours.
Step 8: Once chilled, lift the bars out of the pan using the parchment overhang and cut into squares or bars.

Tips & Variations

Press the pretzel layer firmly to ensure clean, neat slices once chilled.
For extra crunch, try adding chopped nuts like pecans or almonds into the caramel pretzel mixture.
Use dark chocolate chips for a richer flavor or white chocolate for a sweeter twist.
Add a pinch of cayenne pepper or cinnamon to the caramel for a subtle spicy kick.

Storage

Store these bars in an airtight container in the refrigerator for up to one week. They can also be frozen for up to one month; just thaw them in the fridge before serving. To re-soften slightly, let them sit at room temperature for 10 minutes before enjoying.

How to Serve

The image shows a close-up of a tall stack of square caramel toffee layers with a fork cutting into the top layer. The stack has five visible layers, each with a smooth, shiny caramel toffee sheet topped with tiny chocolate chips scattered evenly, and sprinkled with coarse salt crystals that glisten. The edges of the layers reveal a golden, crunchy texture, while the top layer shines with a caramel glaze. All of this sits on a white plate with a white marbled surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added sea salt in the recipe to prevent the bars from becoming too salty.

Do I have to crush the pretzels finely?

Not necessarily. Coarsely crushed pretzels add more texture and crunch, but very large pieces might make the bars harder to cut and eat.