Quick No-Bake Salted Caramel Pretzel Bars

Quick No-Bake Salted Caramel Pretzel Bars are a sweet‑and‑salty treat with a crunchy pretzel crust, gooey caramel center, and rich chocolate top. They come together in minutes, set in the fridge, and slice into addictive squares that are perfect for parties, holidays, or snack trays.​

Crushed pretzels mixed with melted butter (and a bit of sugar if you like) form the base, while a simple stovetop caramel and melted chocolate layer over the top. A sprinkle of flaky sea salt finishes everything with that classic “salted caramel” snap.​

Ingredients

Pretzel crust

• 2 cups pretzel crumbs (finely crushed pretzels)
• 1/2 cup unsalted butter, melted
• 1/4 cup light brown sugar (optional, for a sweeter, firmer base)​

Caramel layer

• 1/2 cup unsalted butter
• 1/2 cup light brown sugar, packed
• 1/4 cup heavy cream (or half‑and‑half)
• 1 teaspoon vanilla extract
• 1/2 teaspoon flaky or kosher sea salt​

Chocolate topping

• 1 1/2 cups semisweet or milk chocolate chips
• 1 teaspoon coconut oil or vegetable oil (optional, for smoother slicing)
• Extra crushed pretzels or flaky sea salt for garnish​

Step‑by‑Step Instructions

1. Make the pretzel crust

1. Line an 8×8‑inch or 9×9‑inch pan with parchment, leaving an overhang for easy lifting.
2. In a bowl, stir together pretzel crumbs, melted butter, and brown sugar (if using) until everything is evenly moistened and clumps when pressed.
3. Press the mixture firmly into the bottom of the lined pan, packing it tightly so the crust holds together. Chill in the fridge while you make the caramel.​

2. Cook the salted caramel

1. In a small saucepan over medium heat, melt 1/2 cup butter. Stir in 1/2 cup brown sugar and cook, stirring, until the mixture begins to bubble and looks smooth and glossy.
2. Whisk in the heavy cream and continue to simmer 2–3 minutes, stirring constantly, until slightly thickened.
3. Remove from heat and stir in vanilla and sea salt. Let cool 2–3 minutes so it’s thick but still pourable.​

3. Layer caramel over crust

• Pour the warm caramel evenly over the chilled pretzel crust and tilt or spread so it covers the surface.
• Refrigerate again for about 20–30 minutes, or until the caramel is set enough that it doesn’t flow when you tilt the pan.​

4. Add chocolate layer

1. Melt chocolate chips with coconut oil in the microwave in 20–30 second bursts, stirring between each, until smooth.
2. Pour melted chocolate over the caramel and spread into an even layer.
3. Immediately sprinkle with extra crushed pretzels or flaky sea salt.​

5. Chill and slice

• Refrigerate the bars at least 1 hour, or until the chocolate is fully firm.
• Use the parchment to lift the slab from the pan, then cut into squares with a sharp knife (run under hot water and dry for the cleanest cuts).​

Continue to the next page to reveal more tips and tricks