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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Carly says
I’ve made this multiple times. It’s super easy, and everyone loves it!
Linda says
I loved this recipe, so easy and tasty. Using premium chocolate definitely makes a difference. I layered mine and cut into thick pieces right after chilling then I got a little creative and used Oreos instead of pretzels.
Jenn says
I wanted to love these but found that the semi sweet chocolate wasn’t quite sweet enough to give that good sweet and salty taste….perhaps the water added to the caramel could be reduced more than the instructions on the packaging too? I’ll try a different brand of chocolate chips next time and maybe use less water in the caramel. Otherwise, I didn’t have trouble with anything sticking or cutting these!
Michelle says
So easy and SO yummy!!!
kelly says
how do I make the caramel less sticky? I used the bits and refrigerated for hours. would air help?
Gail says
These are so good! I love the crunch from the pretzels & that there is no added butter!
Judy says
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!!
Kathy says
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.
Marie says
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!
Diane says
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!