Introduction
Looking for a quick dessert that satisfies your sweet and salty cravings? These No-Bake Salted Caramel Pretzel Bars are the ultimate treat — crunchy pretzels layered with rich caramel and topped with silky chocolate, all without turning on the oven. Ideal for parties, potlucks, or a midnight snack, they’re quick to make and dangerously addictive.
Ingredients
For the Base:
- 3 cups mini pretzels (lightly crushed)
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter (melted)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Caramel Layer:
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 2 tablespoons corn syrup (or honey)
- 1/4 teaspoon salt
For the Chocolate Topping:
- 1 1/2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil or butter (optional, for smoother melting)
Topping:
- Flaky sea salt, for garnish
- Extra crushed pretzels (optional)
Instructions
Step 1: Make the Pretzel Base
- Lightly crush the pretzels using a ziplock bag and rolling pin — keep some texture, don’t grind them into dust.
- In a large bowl, mix the crushed pretzels, melted butter, peanut butter, powdered sugar, and vanilla extract until well combined.
- Press this mixture evenly into the bottom of a parchment-lined 9×9-inch or 8×8-inch pan. Use the back of a spoon or a measuring cup to compact the layer.
- Chill in the fridge while you make the caramel.
Step 2: Prepare the Caramel Layer
- In a saucepan over medium heat, combine the sweetened condensed milk, brown sugar, butter, corn syrup, and salt.
- Stir continuously until the mixture starts to bubble. Lower the heat and simmer for about 6–8 minutes, stirring often, until it thickens and turns a golden caramel color.
- Remove from heat and let it cool for a minute before pouring it evenly over the chilled pretzel base.
- Return to the fridge and chill for 30 minutes, or until the caramel is firm.
Step 3: Chocolate Topping
- In a microwave-safe bowl, combine chocolate chips and coconut oil (or butter).
- Microwave in 20-second intervals, stirring between each, until fully melted and smooth.
- Pour the melted chocolate over the firm caramel layer and spread it evenly with a spatula.
Step 4: Finishing Touches
- While the chocolate is still soft, sprinkle flaky sea salt and additional crushed pretzels on top.
- Chill the entire pan in the fridge for at least 1–2 hours or until set.
Serving & Storage
- Once firm, cut into bars using a sharp knife.
- Store in an airtight container in the refrigerator for up to 1 week.
- Can also be frozen (layer with parchment) for longer storage.
Tips & Variations
- Nut-free? Use sunflower seed butter instead of peanut butter.
- Want a crunchier base? Add chopped peanuts or toffee bits to the base mixture.
- Extra caramel drizzle? Save a little caramel and drizzle it on top of the chocolate before chilling.