Chocolate Caramel Pretzel Bars
Sweet-and-salty bars with a buttery pretzel crust, a gooey caramel center, and a smooth semi-sweet chocolate top.
Ingredients
- 3 cups salted pretzels, crushed about 6 ounces
- 1 cup unsalted butter, melted 2 sticks, plus extra for greasing the pan
- 1 ¼ cups thick caramel sauce store-bought or homemade, room temperature
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch glass casserole dish with a bit of butter, coating the corners so the bars release easily.
- Place the pretzels in a large zip-top bag and crush them with a rolling pin or the bottom of a heavy pan until you have mostly small pieces with a few larger bits for texture. Aim for coarse crumbs, not a fine powder.
- In a medium bowl, combine the crushed pretzels and melted butter. Stir until all of the crumbs are evenly coated and look slightly glossy.
- Transfer the buttered pretzel mixture to the prepared dish. Press it firmly and evenly into the bottom using your hands or the flat bottom of a measuring cup.
- Bake the crust for 8-10 minutes, just until it is lightly fragrant and starting to set. Remove the dish to a heatproof surface and leave the oven on.
- While the crust is still hot, pour the room-temperature caramel sauce evenly over the surface. Gently nudge it into the corners with a spatula, trying not to disturb the crust.
- Return the dish to the oven and bake for another 10-12 minutes, until the caramel is bubbling gently around the edges and looks slightly thicker.
- Remove the pan and immediately sprinkle the chocolate chips evenly over the hot caramel. Let them sit undisturbed for 3-5 minutes.
- Once the chips look glossy and soft, use a small offset spatula or the back of a spoon to gently spread and swirl the melted chocolate over the caramel.
- Let the bars cool at room temperature until the dish is no longer hot, then refrigerate for at least 1-2 hours, or until fully set.
- Let the dish sit at room temperature for 10-15 minutes to soften slightly. Run a thin knife around the edges, then cut the slab into 16 squares.
Notes
Chill time is included in the total time. For the cleanest squares, chill fully and wipe the knife between cuts. Bars keep best stored in the refrigerator.
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