If you love the irresistible combination of sweet and salty, these chocolate caramel pretzel bars are about to become your new obsession. With just four simple ingredients — crunchy pretzels, buttery caramel, and a swirled chocolate topping — this no-fuss dessert delivers big flavor with almost no effort. It is the kind of recipe grandmothers pass down on handwritten cards, and one pan is never enough.
Ingredients
- 4 cups mini pretzels, lightly crushed
- 1/2 cup (1 stick) unsalted butter
- 1 (11-ounce) bag soft caramel candies, unwrapped (about 40 caramels)
- 2 cups semi-sweet chocolate chips
- Flaky sea salt, for sprinkling (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- Spread the crushed pretzels evenly over the bottom of the prepared pan.
- In a medium saucepan, melt the butter over medium heat. Add the unwrapped caramels and stir constantly until completely melted and smooth, 4–5 minutes.
- Pour the hot caramel evenly over the pretzel layer, spreading gently to cover.
- Bake for 8–10 minutes, until the caramel is bubbly around the edges.
- Remove from the oven and immediately sprinkle the chocolate chips over the hot caramel. Let stand for 2 minutes, then spread the softened chocolate into an even layer, swirling decoratively with the tip of a knife.
- Sprinkle with flaky sea salt if desired. Refrigerate for at least 2 hours, until firm.
- Lift from the pan using the parchment overhang and cut into bars.
Keep a batch in the fridge for after-school snacks, potlucks, or late-night cravings — if they last that long.
If you love the irresistible combination of sweet and salty, these chocolate caramel pretzel bars are about to become your new obsession. With just four simple ingredients — crunchy pretzels, buttery caramel, and a swirled chocolate topping — this no-fuss dessert delivers big flavor with almost no effort. It is the kind of recipe grandmothers pass down on handwritten cards, and one pan is never enough.
If you love the irresistible combination of sweet and salty, these chocolate caramel pretzel bars are about to become your new obsession. With just four simple ingredients — crunchy pretzels, buttery caramel, and a swirled chocolate topping — this no-fuss dessert delivers big flavor with almost no effort. It is the kind of recipe grandmothers pass down on handwritten cards, and one pan is never enough.
Ingredients
- 4 cups mini pretzels, lightly crushed
- 1/2 cup (1 stick) unsalted butter
- 1 (11-ounce) bag soft caramel candies, unwrapped (about 40 caramels)
- 2 cups semi-sweet chocolate chips
- Flaky sea salt, for sprinkling (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- Spread the crushed pretzels evenly over the bottom of the prepared pan.
- In a medium saucepan, melt the butter over medium heat. Add the unwrapped caramels and stir constantly until completely melted and smooth, 4–5 minutes.
- Pour the hot caramel evenly over the pretzel layer, spreading gently to cover.
- Bake for 8–10 minutes, until the caramel is bubbly around the edges.
- Remove from the oven and immediately sprinkle the chocolate chips over the hot caramel. Let stand for 2 minutes, then spread the softened chocolate into an even layer, swirling decoratively with the tip of a knife.
- Remove from the oven and immediately sprinkle the chocolate chips over the hot caramel. Let stand for 2 minutes, then spread the softened chocolate into an even layer, swirling decoratively with the tip of a knife.
- Sprinkle with flaky sea salt if desired. Refrigerate for at least 2 hours, until firm.
- Lift from the pan using the parchment overhang and cut into bars.
Keep a batch in the fridge for after-school snacks, potlucks, or late-night cravings — if they last that long.
If you love the irresistible combination of sweet and salty, these chocolate caramel pretzel bars are about to become your new obsession. With just four simple ingredients — crunchy pretzels, buttery caramel, and a swirled chocolate topping — this no-fuss dessert delivers big flavor with almost no effort. It is the kind of recipe grandmothers pass down on handwritten cards, and one pan is never enough.
If you love the irresistible combination of sweet and salty, these chocolate caramel pretzel bars are about to become your new obsession. With just four simple ingredients — crunchy pretzels, buttery caramel, and a swirled chocolate topping — this no-fuss dessert delivers big flavor with almost no effort. It is the kind of recipe grandmothers pass down on handwritten cards, and one pan is never enough.
Ingredients
- 4 cups mini pretzels, lightly crushed
- 1/2 cup (1 stick) unsalted butter
- 1 (11-ounce) bag soft caramel candies, unwrapped (about 40 caramels)
- 2 cups semi-sweet chocolate chips
- Flaky sea salt, for sprinkling (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- Spread the crushed pretzels evenly over the bottom of the prepared pan.
- In a medium saucepan, melt the butter over medium heat. Add the unwrapped caramels and stir constantly until completely melted and smooth, 4–5 minutes.
- Pour the hot caramel evenly over the pretzel layer, spreading gently to cover.
- Bake for 8–10 minutes, until the caramel is bubbly around the edges.
- Remove from the oven and immediately sprinkle the chocolate chips over the hot caramel. Let stand for 2 minutes, then spread the softened chocolate into an even layer, swirling decoratively with the tip of a knife.
- Remove from the oven and immediately sprinkle the chocolate chips over the hot caramel. Let stand for 2 minutes, then spread the softened chocolate into an even layer, swirling decoratively with the tip of a knife.
- Sprinkle with flaky sea salt if desired. Refrigerate for at least 2 hours, until firm.
- Lift from the pan using the parchment overhang and cut into bars.
Keep a batch in the fridge for after-school snacks, potlucks, or late-night cravings — if they last that long.
Keep a batch in the fridge for after-school snacks, potlucks, or late-night cravings — if they last that long.
If you love the irresistible combination of sweet and salty, these chocolate caramel pretzel bars are about to become your new obsession. With just four simple ingredients — crunchy pretzels, buttery caramel, and a swirled chocolate topping — this no-fuss dessert delivers big flavor with almost no effort. It is the kind of recipe grandmothers pass down on handwritten cards, and one pan is never enough.
If you love the irresistible combination of sweet and salty, these chocolate caramel pretzel bars are about to become your new obsession. With just four simple ingredients — crunchy pretzels, buttery caramel, and a swirled chocolate topping — this no-fuss dessert delivers big flavor with almost no effort. It is the kind of recipe grandmothers pass down on handwritten cards, and one pan is never enough.
Ingredients
- 4 cups mini pretzels, lightly crushed
- 1/2 cup (1 stick) unsalted butter
- 1 (11-ounce) bag soft caramel candies, unwrapped (about 40 caramels)
- 2 cups semi-sweet chocolate chips
- Flaky sea salt, for sprinkling (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- Spread the crushed pretzels evenly over the bottom of the prepared pan.
- In a medium saucepan, melt the butter over medium heat. Add the unwrapped caramels and stir constantly until completely melted and smooth, 4–5 minutes.
- Pour the hot caramel evenly over the pretzel layer, spreading gently to cover.
- Bake for 8–10 minutes, until the caramel is bubbly around the edges.
- Remove from the oven and immediately sprinkle the chocolate chips over the hot caramel. Let stand for 2 minutes, then spread the softened chocolate into an even layer, swirling decoratively with the tip of a knife.
- Remove from the oven and immediately sprinkle the chocolate chips over the hot caramel. Let stand for 2 minutes, then spread the softened chocolate into an even layer, swirling decoratively with the tip of a knife.
- Sprinkle with flaky sea salt if desired. Refrigerate for at least 2 hours, until firm.
- Lift from the pan using the parchment overhang and cut into bars.
Keep a batch in the fridge for after-school snacks, potlucks, or late-night cravings — if they last that long.
