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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Recipe
Salted Chocolate and Caramel Pretzel Bars
Equipment
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
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
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What happens if you use caramel sauce? Do you think that will work?
No, caramel sauce wont harden the same (so they will be really runny and sticky.)
I live in Canada and caramel bits are not available near me. I use caramel sauce. Yes they’re sticky but still delicious! After breading into pieces I layer between parchment paper. Everyone still requests these!
Can you freeze this?
I used toll house milk chocolate chips & homemade caramel – turned out amazing!!!
I tried these on a rather warm day in June. The room temp was about 77 when I tried to cut them. What a mess! They melted faster than I could cut them! These tasted delicious, however. I wonder if using candy melt discs would work better than chocolate chips. I will try these again in winter!
Diane, You must chill the candy completely in the fridge before you try to cut it. Otherwise, too gooey.
Delicious! I love salty/sweet combos. I used a candy thermometer and I’m glad I did. I had to keep turning up my burner until it eventually was on high in order to reach the proper temp. I tried the ice water trick while it was on med-hi and I could tell it wasn’t there yet. It’s probably just my cooktop but having the thermometer definitely prevented a caramel disaster! I cut them into small squares once I cooled they tray in the refrigerator and they turned out perfect!
What dimensions are a “large” baking sheet? I used a 10 ” X 15″ pan and the pretzels did not adhere to the chocolate. I measured (and weighed) all ingredients correctly. The pan size seems to be the only variable. I would love to try it again and to get the great results others have had.
I am hooked on this recipe!!!!! It’s so easy and satisfies your goodie craving!!! I will put this in my Christmas candies that I send to my kids this year. I know they will love them!!
These are so good! I love the crunch from the pretzels & that there is no added butter!
how do I make the caramel less sticky? I used the bits and refrigerated for hours. would air help?
So easy and SO yummy!!!