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No-Bake Salted Caramel Pretzel Bars
Laura

No-Bake Salted Caramel Pretzel Bars

Crunchy pretzels, buttery salted caramel, and smooth chocolate come together in an easy refrigerator dessert.
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Prep Time 20 minutes
Cook Time 5 minutes
Chilling time 2 hours
Total Time 2 hours 25 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups mini pretzels Lightly crushed, plus extra whole pretzels for topping
  • 1 cup salted butter Melted
  • 1 cup light brown sugar Packed
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons fine sea salt Divided
  • 2 cups semi-sweet chocolate chips
  • 1 tablespoon coconut oil Or neutral vegetable oil

Equipment

  • 9 by 13-inch baking pan
  • parchment paper
  • medium saucepan
  • Whisk
  • Spatula
  • Microwave-safe bowl
  • sharp knife

Method
 

  1. Line a 9-by-13-inch baking pan with parchment paper, leaving an overhang. Spread half of the crushed pretzels evenly in the pan.
  2. Combine melted butter, brown sugar, and heavy cream in a saucepan over medium heat. Whisk constantly and gently boil for 4 to 5 minutes.
  3. Remove from heat and stir in vanilla and 1 teaspoon sea salt. Cool for 5 minutes.
  4. Pour the caramel over the pretzels. Add the remaining crushed pretzels and press lightly. Refrigerate for 15 minutes.
  5. Melt chocolate chips and coconut oil in 30-second microwave bursts, stirring between each burst until smooth.
  6. Spread the chocolate over the caramel layer. Add whole pretzels and the remaining sea salt.
  7. Refrigerate for at least 2 hours. Lift from the pan and cut into 16 bars with a sharp knife.

Notes

  • Use flaky sea salt for the best finishing texture.
  • Warm the knife and wipe it dry between cuts for cleaner edges.
  • Store covered in the refrigerator for up to one week.