Description
Delight in these No-Bake Salted Caramel Pretzel Bars, a perfect balance of sweet caramel, salty pretzels, and rich chocolate. With a crunchy pretzel crust and a smooth salted caramel layer topped with a drizzle of semisweet chocolate, this simple no-bake dessert is ideal for anytime cravings or special occasions.
Ingredients
Scale
Crust
- 1 cup pretzels, crushed
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Salted Caramel
- 1/2 cup brown sugar, packed
- 3 tablespoons unsalted butter, cubed
- 3 tablespoons heavy cream
- 1 tablespoon light corn syrup
- 1/2 teaspoon coarse sea salt, divided
Topping
- 4 ounces semisweet chocolate, chopped
Instructions
- Prepare Pan: Line an 8×8 inch pan with parchment paper, leaving an overhang on two sides for easy removal later.
- Make Pretzel Crust: In a bowl, combine crushed pretzels, melted butter, and granulated sugar until the mixture is evenly moistened.
- Form Crust: Press the pretzel mixture firmly into the bottom of the prepared pan to create a compact crust, then chill it in the refrigerator for 10 minutes to set.
- Cook Caramel: In a small saucepan, combine brown sugar, cubed butter, heavy cream, and light corn syrup. Cook over medium heat, stirring constantly until the mixture reaches a gentle simmer.
- Simmer Caramel: Continue to cook and stir the caramel mixture for 2 more minutes. Remove from heat and stir in 1/4 teaspoon of the coarse sea salt.
- Assemble Caramel Layer: Pour the warm caramel evenly over the chilled pretzel crust. Spread with a spatula for an even layer, then sprinkle the remaining sea salt on top.
- Chill Caramel: Refrigerate the bars for at least 1 hour or until the caramel layer is firm and set.
- Melt Chocolate: Melt the chopped semisweet chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth.
- Chocolate Topping: Drizzle the melted chocolate evenly over the set caramel layer. Return the bars to the refrigerator for 10 minutes to allow the chocolate to firm up.
- Serve: Use the parchment paper overhang to lift the bars out of the pan and cut into squares. Serve chilled or at room temperature.
Notes
- Store bars in an airtight container in the refrigerator for up to 5 days.
- Use coarse sea salt to add texture and enhance the salted caramel flavor.
- For a different flavor, try using dark chocolate instead of semisweet chocolate.
- Make sure to crush pretzels into small, even pieces for best crust consistency.
- If chocolate thickens when melting, add a teaspoon of vegetable oil for smoothness.
