Coconut Pretzel Crunch Bars
Indulge in the ultimate sweet-and-salty treat with these Coconut Pretzel Crunch Bars, a no-fuss dessert that’s perfect for any occasion. Layers of buttery pretzel-graham cracker crust, gooey caramelized condensed milk, and melted semi-sweet chocolate come together with toasty shredded coconut for a symphony of textures and flavors. A sprinkling of sea salt adds a gourmet touch, balancing the sweetness with a subtle savory edge. With just 15 minutes of prep and a short baking time, these bars are as easy to make as they are irresistible. Whether you're hosting a party or craving a decadent snack, this small-batch recipe guarantees crowd-pleasing results.
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Recipe Information
Ingredients
- 1.5 cups sweetened shredded coconut
- 1 cup pretzels (crushed)
- 1 cup graham cracker crumbs
- 0.5 cup unsalted butter
- 0.75 cup light brown sugar (packed)
- 1 14-ounce can sweetened condensed milk
- 1.5 cups semi-sweet chocolate chips
- 0.25 teaspoons sea salt (for sprinkling, optional)
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
Spread the shredded coconut evenly on a baking sheet. Toast in the oven for 5-7 minutes, stirring halfway through, until lightly golden. Remove and set aside.
In a medium bowl, mix the crushed pretzels, graham cracker crumbs, and half of the toasted coconut. Set aside.
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until fully dissolved and bubbly. Remove from heat and stir in the sweetened condensed milk until smooth.
Pour the butter mixture over the dry ingredients. Mix until everything is evenly coated and sticky.
Press the mixture firmly and evenly into the prepared baking pan. Use the back of a spoon or a flat-bottomed glass to compact the layer.
Sprinkle the chocolate chips over the top and place in the oven for 5-7 minutes, or until the chocolate chips are soft enough to spread.
Using an offset spatula or the back of a spoon, smooth the melted chocolate over the bars. Sprinkle the remaining toasted coconut and sea salt on top.
Let the bars cool at room temperature for 30 minutes, then refrigerate for at least 2 hours or until fully set.
Once set, use the parchment paper overhang to lift the bars out of the pan. Slice into 12 equal bars and serve. Store in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 296 mg | 13% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 50.4 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 106 mg | 8% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 190 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.
