Chocolate Caramel Crunch Bars
Indulge in the perfect balance of sweet, salty, and crunchy with these irresistible Chocolate Caramel Crunch Bars! Featuring a buttery shortbread base, a luscious layer of homemade caramel, and a smooth milk chocolate topping crowned with crushed pretzels, these bars are pure dessert decadence. Perfect for holiday parties, potlucks, or a treat-yourself moment, this recipe is easy to follow and comes together in under an hour. The combination of textures—from the crumbly shortbread to the gooey caramel and the satisfying crunch of pretzels—makes every bite unforgettable. Plus, they're perfectly portioned into squares for convenient serving, making them a crowd-pleasing favorite. Try these chocolate caramel bars today and savor the ultimate in sweet-and-savory indulgence!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 2 cups all-purpose flour
- 0.25 teaspoons salt
- 1 can sweetened condensed milk
- 0.5 cup brown sugar
- 0.25 cup light corn syrup
- 1.5 cups milk chocolate chips
- 1 cup crushed pretzels
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a mixing bowl, cream together 1 cup of unsalted butter and 0.5 cups of granulated sugar until light and fluffy. Gradually mix in 2 cups of all-purpose flour and 0.25 teaspoons of salt until the mixture forms a crumbly dough.
Press the dough evenly into the bottom of the prepared baking pan. Bake the shortbread base in the preheated oven for 15 minutes or until lightly golden. Remove it from the oven and let it cool while preparing the caramel layer.
In a medium saucepan over medium heat, combine 1 can of sweetened condensed milk, 0.5 cups of brown sugar, and 0.25 cups of light corn syrup. Stir constantly until the mixture thickens and turns a light caramel color, about 8-10 minutes.
Pour the caramel mixture evenly over the shortbread base and spread it gently with a spatula. Return the pan to the oven and bake for an additional 10 minutes. Remove and let cool slightly.
In a microwave-safe bowl, melt 1.5 cups of milk chocolate chips in 30-second increments, stirring in between, until smooth and glossy.
Spread the melted chocolate over the caramel layer and sprinkle 1 cup of crushed pretzels evenly on top for a crunchy finish.
Refrigerate the pan for at least 2 hours or until the bars are fully set.
Once set, use the parchment paper overhang to lift the bars out of the pan. Cut into 16 squares and serve. Store any leftovers in an airtight container at room temperature or in the refrigerator.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 193 mg | 8% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 39.4 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 94 mg | 7% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 180 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
