Description
These Chocolate Caramel Peanut Butter Pretzel Bars combine salty pretzels with a rich caramel-peanut butter layer and a decadent chocolate topping, creating the perfect sweet and salty dessert. No baking required, these bars are easy to make and perfect for satisfying your indulgent cravings.
Ingredients
Scale
Pretzel Base
- Salted pretzels, enough to evenly cover an 8-by-8-inch pan
Caramel Peanut Butter Layer
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 (14 oz) can sweetened condensed milk
- 3/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- Pinch of sea salt
Chocolate Topping
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Optional Garnish
- Extra crushed pretzels or sea salt, for sprinkling
Instructions
- Prepare the Pan and Pretzels: Line an 8-by-8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Spread a layer of salted pretzels evenly across the bottom of the pan, ensuring good coverage.
- Make the Caramel Mixture: In a medium saucepan over medium heat, melt the unsalted butter along with granulated sugar and light brown sugar. Stir frequently until the mixture is smooth. Add the sweetened condensed milk and continue to cook, stirring constantly until it thickens and turns a light caramel color, about 5-7 minutes.
- Combine Peanut Butter and Flavorings: Remove the saucepan from heat. Whisk in the creamy peanut butter, vanilla extract, and a pinch of sea salt until the mixture is smooth and well combined.
- Layer the Caramel over Pretzels: Pour the warm caramel-peanut butter mixture evenly over the pretzel base. Gently press down to help the caramel settle into the pretzel gaps. Place the pan in the refrigerator and chill for 20 minutes to set slightly.
- Prepare the Chocolate Ganache: In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Heat in 20-30 second intervals, stirring between each, until the mixture is smooth and glossy.
- Top with Chocolate: Spread the melted chocolate ganache evenly over the chilled caramel layer. Optionally sprinkle with extra crushed pretzels or a little sea salt for added texture and flavor.
- Chill to Set: Refrigerate the bars for at least 3 hours or until firm enough to slice.
- Serve: Use the parchment paper overhang to lift the bars out of the pan. Slice into 16 bars and enjoy your sweet and salty treat.
Notes
- For a crunchier pretzel base, lightly crush the pretzels before placing them in the pan.
- You can substitute semi-sweet chocolate chips for dark or milk chocolate depending on your flavor preference.
- Store bars covered in the refrigerator for up to one week, or freeze for longer storage.
