Description
Delightfully sweet and salty, these Chocolate Caramel Peanut Butter Pretzel Bars combine a crunchy pretzel base with rich caramel and creamy chocolate peanut butter layers, making them the perfect no-bake dessert for holidays or any occasion.
Ingredients
Scale
Crust
- 2 cups mini pretzels (lightly crushed)
- 1/2 cup unsalted butter (melted)
- 1/4 cup brown sugar
- 1/4 cup creamy peanut butter
Camel Layer
- 1 cup creamy peanut butter (divided, 3/4 cup reserved for chocolate layer)
- 1 (14-ounce) can sweetened condensed milk
- 1 cup caramel bits or soft caramel candies
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Chocolate Layer
- 1 1/4 cups semisweet chocolate chips
- 3/4 cup creamy peanut butter (reserved from above)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper. In a medium bowl, combine the lightly crushed mini pretzels, melted butter, brown sugar, and 1/4 cup peanut butter. Mix thoroughly and press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then remove from the oven and allow it to cool slightly.
- Make the caramel layer: In a small saucepan over low heat, melt the caramel bits together with the heavy cream, stirring until smooth. Then stir in the vanilla extract and salt for flavor balance. Pour this caramel mixture evenly over the slightly cooled pretzel crust and spread it out. Place the pan in the refrigerator for 15 minutes to let the caramel set slightly.
- Prepare the chocolate peanut butter topping: In a microwave-safe bowl, combine the semisweet chocolate chips and the remaining 3/4 cup peanut butter. Heat in 30-second intervals, stirring after each, until the mixture is completely melted and smooth. Pour this over the set caramel layer and spread evenly to cover.
- Chill and serve: Refrigerate the bars for at least 1 hour or until the chocolate peanut butter layer is firm. Once fully chilled, slice into 16 bars and serve.
Notes
- For a crunchier base, use whole mini pretzels instead of crushed.
- Store bars in the refrigerator for up to 1 week or freeze for longer storage.
- Adding flaky sea salt on top before chilling elevates the sweet-salty flavor contrast.
