Introduction

Caramel Pretzel Crack Bars are an irresistible combination of salty and sweet with a delightful crunch. This easy no-fuss treat features a crunchy pretzel base, a rich caramel layer, and a smooth chocolate topping. Perfect for sharing or indulging yourself!

This image shows three thick square bars stacked closely on a white plate, each bar having three clear layers. The bottom layer is a crunchy, golden-brown base filled with whole and broken nuts, creating a rough, textured look. The middle layer is a glossy, smooth caramel in a rich amber color that looks sticky and soft. The top layer is a flat, even chocolate coating in a dark brown shade, sprinkled with coarse white salt crystals that add a contrasting texture and color. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups pretzels, crushed – roughly crushed for texture; use salted mini twists or sticks
1 cup unsalted butter – adds rich flavor and helps the caramel set
1 cup brown sugar, packed – creates a deep, sticky caramel layer
½ teaspoon vanilla extract – enhances and rounds out the caramel flavor
1 ½ cups semisweet chocolate chips – melts into a luscious chocolate topping
Sea salt, for sprinkling (optional) – enhances the sweet-salty contrast and adds a gourmet touch

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to make removal and cleanup easier.
Step 2: Spread the crushed pretzels evenly across the bottom of the prepared pan. Don’t worry about uniform pieces—the variety adds great texture.
Step 3: In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and bring the mixture to a gentle boil. Boil without stirring for 3–4 minutes until slightly thickened.
Step 4: Remove the pan from heat and carefully stir in the vanilla extract. Be cautious as the mixture will bubble.
Step 5: Pour the hot caramel mixture evenly over the pretzels. Use a spatula to gently spread it to the edges, ensuring all pretzels are coated.
Step 6: Bake for 10 minutes, until the caramel is bubbly and slightly darkened, which helps set the base.
Step 7: Immediately sprinkle the chocolate chips evenly over the hot caramel layer. Let sit for 5 minutes to soften the chocolate.
Step 8: Spread the melted chocolate evenly with an offset spatula or butter knife.
Step 9: Sprinkle sea salt over the chocolate while it is still soft, if desired.
Step 10: Cool completely at room temperature, then refrigerate for at least 1 hour to allow everything to set.
Step 11: Once chilled, break or slice into bars. For clean cuts, use a warm, sharp knife.

Tips & Variations

Use a mix of pretzel shapes for added texture and visual interest.
Substitute milk chocolate or white chocolate chips if you prefer a sweeter topping.
Adding a splash of heavy cream to the caramel can make it chewier and richer.
For an extra crunch, sprinkle chopped nuts over the chocolate before it sets.

Storage

Store caramel pretzel bars in an airtight container in the refrigerator for up to one week. For longer storage, freeze them wrapped tightly in plastic wrap and foil for up to 3 months. To serve, thaw in the refrigerator and bring to room temperature before enjoying. Reheating is not recommended as it may soften the caramel and chocolate layers.

How to Serve

The image shows close-up pieces of a three-layer bar dessert. The bottom layer is a light beige crunchy base with puffed grains or cereal visible. The middle layer is thick and smooth caramel, bright golden brown and glossy. The top layer is a thick dark brown chocolate coating, slightly uneven with a creamy texture. On top of the chocolate layer, there are small coarse salt crystals scattered along with a few pieces of broken pretzel for decoration. The bars are placed on a wooden surface with soft lighting highlighting the textures clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit any additional salt in the recipe to avoid making the bars too salty.

Why do I need to bake the caramel layer?

Baking the caramel helps it bubble and darken slightly, which sets the base firmly and deepens the flavor, ensuring the bars hold together well.

Caramel Pretzel Crack Bars Recipe

Print Recipe

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4.7 from 140 reviews

Caramel Pretzel Crack Bars are a delicious sweet and salty treat combining crunchy salted pretzels with a rich caramel layer topped with melted semisweet chocolate. This easy-to-make dessert features a buttery caramel that sets to a perfect chewiness, balanced by the crunchy pretzels and smooth chocolate, finished with a sprinkle of sea salt for added texture and flavor contrast.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 1 hour 25 minutes
Yield: 12 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Base

2 cups pretzels, crushed – Roughly crushed for texture; use salted mini twists or sticks

Caramel Layer

1 cup unsalted butter
1 cup brown sugar, packed
½ teaspoon vanilla extract

Chocolate Topping

1 ½ cups semisweet chocolate chips
Sea salt, for sprinkling (optional)

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to ensure easy removal and cleanup.
Arrange Pretzels: Spread the roughly crushed pretzels evenly across the bottom of the prepared pan. It’s fine if the pieces vary in size, as this adds delightful texture.
Make Caramel: In a medium saucepan over medium heat, melt the unsalted butter. Stir in the packed brown sugar and bring the mixture to a gentle boil. Let it boil without stirring for 3 to 4 minutes until it thickens slightly.
Add Vanilla: Remove the caramel from heat and carefully stir in the vanilla extract. Be cautious as the mixture will bubble up.
Coat Pretzels: Pour the hot caramel evenly over the pretzel base. Use a spatula to gently spread it out to cover all pretzels.
Bake Caramel Base: Bake the pan for 10 minutes or until the caramel is bubbly and has darkened slightly, which helps the caramel set properly.
Add Chocolate Chips: Immediately after baking, sprinkle the semisweet chocolate chips evenly over the hot caramel layer. Let them sit for about 5 minutes to soften without spreading.
Spread Melted Chocolate: Using an offset spatula or butter knife, spread the softened and melted chocolate in an even layer over the caramel.
Optional Sea Salt: Sprinkle a pinch of sea salt over the chocolate while it is still soft to enhance the sweet and salty flavor profile.
Cool and Chill: Allow the bars to cool completely at room temperature, then refrigerate for at least 1 hour to let the caramel and chocolate set firmly.
Serve: Once chilled, break or slice the bars into pieces using a warm, sharp knife for clean cuts. Enjoy this irresistible treat!

Notes

Use salted pretzels for a perfect sweet and salty balance.
Line the pan with parchment paper for easy removal and mess-free cleanup.
Be careful when stirring in vanilla as the caramel will bubble vigorously.
Do not skip baking the caramel and pretzel base; it helps the caramel set firmly.
Allow chocolate chips to soften before spreading, ensuring a smooth top layer.
Store bars in the refrigerator to maintain firmness; allow to come to room temperature briefly before serving if desired.

Keywords: Caramel Pretzel Crack Bars, caramel bars, pretzel dessert, sweet and salty dessert, easy caramel bars, chocolate caramel pretzel bars