Crispy Pretzel Bars
Elevate your snack game with these indulgent Crispy Pretzel Bars—a decadent blend of crunchy, salty pretzels, gooey caramel, and a luscious layer of silky melted chocolate. Perfectly sweetened with brown sugar and light corn syrup and enriched with sweetened condensed milk, the chewy caramel layer takes these bars to the next level. A hint of vanilla adds warmth, while optional sea salt transforms them into irresistible salted caramel treats. Ready in just 30 minutes, this no-bake dessert is a crowd-pleaser for parties, potlucks, or midweek cravings. Easy to make and packed with sweet-and-salty satisfaction, these bars are a must-try for lovers of quick and decadent desserts!
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Recipe Information
Ingredients
- 3 cups crushed pretzels
- 1 cup unsalted butter
- 1 cup brown sugar
- 0.5 cup light corn syrup
- 1 14-ounce can sweetened condensed milk
- 1.5 cups semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 0.5 teaspoon sea salt (optional)
Instructions
Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal, and lightly grease the parchment paper with non-stick spray or butter.
Spread the crushed pretzels evenly across the bottom of the prepared baking pan to create a firm base.
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, stir in the brown sugar, light corn syrup, and sweetened condensed milk.
Bring the mixture to a gentle boil while stirring constantly. Reduce the heat to medium-low and continue cooking for 6–8 minutes, stirring frequently, until the caramel thickens slightly and reaches a golden color.
Remove the saucepan from heat and stir in the vanilla extract. If desired, you can also stir in sea salt for a salted caramel flavor.
Immediately pour the hot caramel mixture over the crushed pretzels, spreading it evenly with a spatula to cover the entire base. Be careful as the caramel will be very hot.
Let the caramel layer cool for about 10 minutes. In the meantime, melt the semi-sweet chocolate chips in a microwave-safe bowl in 20-second intervals, stirring after each interval, until smooth and fully melted.
Pour the melted chocolate over the caramel layer and spread it evenly using an offset spatula or the back of a spoon.
Allow the bars to cool completely at room temperature or speed up the process by chilling them in the refrigerator for 1–2 hours until the chocolate sets.
Once fully set, use the parchment overhang to lift the bars out of the pan. Place them on a cutting board and cut into 16 squares or rectangles, depending on your preference.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 469 mg | 20% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 44.0 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 94 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 167 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.
