Salted Caramel Pretzel Bars

How to Make Salted Caramel Pretzel Bars

1. 1

   Step 1: Preheat and prepare the pretzel crust

   Preheat oven to 350°F (175°C). Pulse the pretzels in a food processor until coarse crumbs form, then transfer to a bowl and stir in melted butter and packed brown sugar until evenly moistened. Press the mixture firmly into the bottom of an 8x8-inch (20x20 cm) pan lined with parchment, then bake for 8–10 minutes until set and fragrant; allow to cool slightly.

   For this step

   • 2 cupsMini pretzels, crushed (reserve 1/2 cup for topping)
   • 6 tbspUnsalted butter, melted (for crust)
   • 3 tbspLight brown sugar, packed (for crust)
2. 2

   Step 2: Make the salted caramel

   In a medium heavy-bottomed saucepan over medium heat, melt the granulated sugar, swirling occasionally (do not stir vigorously) until it turns a deep amber color. Remove from heat and carefully whisk in the cubed butter until melted, then slowly whisk in the heavy cream until smooth. Stir in vanilla and the measured sea salt, then let the caramel cool 3–5 minutes so it thickens slightly before pouring.

   For this step

   • 1 cupGranulated sugar (for caramel)
   • 4 tbspUnsalted butter, cubed (for caramel)
   • 1/2 cupHeavy cream
   • 1 tspPure vanilla extract
   • 1 tspCoarse sea salt (plus extra flaky salt for finishing)
   
3. 3

   Step 3: Assemble caramel layer

   Pour the warm caramel evenly over the prebaked pretzel crust and spread to the edges with an offset spatula. If you reserved pretzel pieces, sprinkle a few over the caramel now for texture and appearance. Let the pan sit a minute so the caramel evens out before adding chocolate.
   
4. 4

   Step 4: Add chocolate and finish

   Scatter the chocolate chips over the hot caramel; let sit 2 minutes for the chocolate to soften, then use a spatula to spread into an even layer. Immediately sprinkle with reserved pretzel pieces and a light pinch of flaky sea salt to taste.

   For this step

   • 1 1/2 cupsSemi-sweet chocolate chips or chopped chocolate
   
5. 5

   Step 5: Chill until set and cut

   Transfer the pan to the refrigerator and chill at least 2 hours (or up to overnight) until set. Lift the bars from the pan using the parchment, cut into 8 equal squares with a sharp knife, and serve chilled or at room temperature.

1. Preheat oven to 350°F (175°C). Pulse the pretzels in a food processor until coarse crumbs form, then transfer to a bowl and stir in melted butter and packed brown sugar until evenly moistened. Press the mixture firmly into the bottom of an 8x8-inch (20x20 cm) pan lined with parchment, then bake for 8–10 minutes until set and fragrant; allow to cool slightly.
2. In a medium heavy-bottomed saucepan over medium heat, melt the granulated sugar, swirling occasionally (do not stir vigorously) until it turns a deep amber color. Remove from heat and carefully whisk in the cubed butter until melted, then slowly whisk in the heavy cream until smooth. Stir in vanilla and the measured sea salt, then let the caramel cool 3–5 minutes so it thickens slightly before pouring.
3. Pour the warm caramel evenly over the prebaked pretzel crust and spread to the edges with an offset spatula. If you reserved pretzel pieces, sprinkle a few over the caramel now for texture and appearance. Let the pan sit a minute so the caramel evens out before adding chocolate.
4. Scatter the chocolate chips over the hot caramel; let sit 2 minutes for the chocolate to soften, then use a spatula to spread into an even layer. Immediately sprinkle with reserved pretzel pieces and a light pinch of flaky sea salt to taste.
5. Transfer the pan to the refrigerator and chill at least 2 hours (or up to overnight) until set. Lift the bars from the pan using the parchment, cut into 8 equal squares with a sharp knife, and serve chilled or at room temperature.