Chocolate Caramel Pretzel Bars

Here is a decadent recipe for Chocolate Caramel Pretzel Bars. They feature a salty-crunchy pretzel crust, a rich, gooey caramel center, and a smooth layer of chocolate on top.

Ingredients

• The Pretzel Crust:
  • 2 cups finely crushed pretzel twists or sticks (about 3 cups whole pretzels)
  • ½ cup (1 stick) unsalted butter, melted
  • 3 tablespoons granulated sugar
• The Caramel Layer:
  • 1 bag (11 oz) soft caramels (unwrapped) OR 1 cup store-bought caramel sauce (thick style)
  • 2 tablespoons heavy cream or milk (if using unwrapped caramels to help them melt smoothly)
  • A pinch of flaky sea salt (optional, but highly recommended!)
• The Chocolate Top:
  • 1 ½ cups semi-sweet or milk chocolate chips
  • 2 tablespoons coconut oil or butter (helps the chocolate melt smoothly and slice cleanly)

Instructions

1. Prep and Preheat

• Preheat your oven to 350°F (175°C).
• Line an 8×8-inch baking pan with parchment paper, leaving a couple of inches hanging over the sides so you can easily lift the bars out later. Lightly grease with cooking spray.

2. Make the Pretzel Crust

• Place your pretzels in a food processor and pulse until finely crushed (or put them in a ziplock bag and crush them thoroughly with a rolling pin). You want fine crumbs with a few small bits for texture.
• In a medium bowl, combine the crushed pretzels, melted butter, and sugar. Mix until the crumbs are evenly moistened and hold their shape when squeezed.
• Press the mixture firmly and evenly into the bottom of your prepared baking pan.
• Bake for 10 minutes to set the crust. Remove from the oven and let cool for a few minutes.

3. Add the Caramel Layer

• If using soft caramels: Combine the unwrapped caramels and heavy cream in a microwave-safe bowl. Microwave in 30-second increments, stirring in between, until completely melted and smooth (about 1.5 to 2 minutes total).
• Pour the warm caramel evenly over the baked pretzel crust.
• Optional: Sprinkle a pinch of flaky sea salt directly onto the caramel layer for that amazing sweet-and-salty contrast.
• Place the pan in the refrigerator for about 15–20 minutes to let the caramel firm up slightly.

4. Melt the Chocolate Top

• In a microwave-safe bowl, combine the chocolate chips and coconut oil (or butter).
• Microwave in 30-second intervals, stirring thoroughly between each, until the chocolate is completely smooth and melted.

5. Pour and Chill

• Pour the melted chocolate evenly over the chilled caramel layer, using a spatula to gently spread it to the edges.
• Chill the entire pan in the refrigerator for at least 1 to 2 hours, or until the chocolate is completely firm and set.

6. Slice and Serve

• Use the parchment paper overhang to lift the chilled block out of the pan and onto a cutting board.
• Use a sharp knife (pro tip: run the knife under hot water and wipe it dry first) to cut into squares.

Storage