These simple, 4-ingredient Salted Chocolate Caramel Pretzel Bars will quickly become your new favorite sweet and salty treat! No bake and no candy thermometer needed.
Salted chocolate caramel seems like the latest trend, and honestly, I am completely on board! Chocolate plus caramel with a little sea salt- i’m not sure it gets much easier, or TASTIER. These Salted Chocolate Caramel Pretzel Bars are the best homemade candy bar ever! And the best part is that it’s only FOUR ingredients, and you don’t need a candy thermometer or any special equipment. It’s pretty much fool-proof, and fail-proof.
How to make salted chocolate caramel pretzel bars:
First, melt your chocolate. Good quality chocolate chips are a must! I like the ghiardelli brand of chocolate chips, for melting, or you could even melt a a couple of Hershey’s chocolate bars. Next, Smooth the melted chocolate onto parchment paper. Throw on some pretzels (they don’t need to be in an even layer). Then, drizzle the pretzels generously with melted caramel and top the bars with some more melted chocolate and a little sprinkle of sea salt–YUM!
The caramel is what makes everything stick together! I like to use these Kraft Caramel Bits rather than wrapped caramel cubes because you don’t have to unwrap them (thank goodness)! The melted caramel is also the perfect texture. There’s nothing worse then hard, sticky caramel, right?! ALSO, if you prefer to make the caramel FROM SCRATCH, use this homemade caramel recipe.
These are the perfect treat for pretty much any occasion. I sent them with my husband for his work cookie exchange during Christmas and his office friends went crazy for them. (Kind of embarrassing considering how EASY they are, but they didn’t need to know that 🙂 )
They’d also be perfect for Valentine’s day. But let’s be honest, you really don’t need any excuse at all–just a sweet tooth and a few minutes of your time. Enjoy!
CONSIDER TRYING SOME OF MY OTHER FAVORITE DESSERT BARS:
- Butterfinger Cookie Bars
- M&M Cookie Bars
- Perfect Lemon Bars
- Oreo Cookie Bars
- Chocolate Peanut Butter Pretzel Bars
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Salted Chocolate and Caramel Pretzel Bars
Video
Ingredients
- 12 ounce package semi-sweet chocolate chips , good quality chocolate divided into pieces (I like ghiardelli best for melting)
- 8 ounces mini pretzel twists , half of a regular 16-ounce bag
- 11 ounce bags Kraft Caramel Bits , or homemade caramel
- sea salt for sprinkling
Instructions
- Line a large, rimmed baking sheet with parchment paper.
- Melt 8 ounces of the chocolate chips gently in the microwave (on low heat, stirring every 15 seconds) until smooth.
- Spread the chocolate evenly over the parchment. Immediately add the pretzel twists over the top (it's ok if they overlap!) and gently press them into the chocolate.
- Add caramel bits to a microwave safe bowl with 2 tablespoons water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle the melted caramel over the top of all of the pretzels.
- Melt remaining 4 ounces of chocolate and drizzle over the caramel. Sprinkle with sea salt.
- Refrigerate until hardened.
- Cut or tear into pieces, Enjoy!
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
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Theresa says
These turned out really good. I had no problem with anything sticking to the parchment paper and I used Kraft caramel chips with sea salt. Thank you for sharing!
Jan says
I had problems with choc melting also, stirred in a tsp of shortening to make it workable. Next time it’s Ghirardelli for me.
Heidi says
I accidently got the Ghirardelli baking bars….will those melt like the chocolate chips would? I would assume I just use less?
Lauren Allen says
They should melt fine! I’m not sure how many you bought but 1 for the bottom layer would probably be fine.
Carole Gentry says
Going to try this recipe with Gluten free pretzels as my Granddaughter has Celiac disease. Think she will love these. Will let you know.
Pamela Smith says
I want to make the caramels for myself. How long do they keep and should it be kept in the frig. I won’t make one of the recipes with pretzels until I am ready to give them.
Lauren Allen says
The caramels will keep for several weeks if they are covered well and store in refrigerator.
Colleen says
Could you freeze these? Has anyone?
Lauren Allen says
I haven’t tried it but I think it would be fine!
Sharon M says
Has anyone tried to freeze the Pretzel Bark? I want to do some early Christmas baking but don’t want soggy bark!
Patricia Smith says
I have a bag of wrapped caramels I would like to use…..how many would I use ? Thank you! Want to make these for holiday treat bags!
Lauren Allen says
You will probably need the whole bag. Enjoy!
Lisa says
Would the dipping caramel that’s in the refrigerator section (for dipping apples) work or is it to soft?
Lauren Allen says
It would be too soft. Sorry!
Jac says
can these be shipped from the north to a southern state
Lauren Allen says
I think it would be fine–if it gets too warm the chocolate may turn white-ish.