Chocolate Caramel Peanut Butter Pretzel Bars are the ultimate combination of sweet, salty, and crunchy. Each bite delivers rich layers of creamy peanut butter, smooth caramel, crisp pretzels, and a luscious chocolate topping. These bars are not only mouthwatering but also incredibly easy to prepare with just a few simple ingredients.
Whether you’re looking for a show-stopping party treat or an indulgent snack for your family, these bars will win everyone over with their irresistible flavor and texture. Perfect for holiday gatherings, bake sales, or a cozy night in, they bring the best of all worlds together in one delightful square.
Ingredients
2 cups mini pretzels, roughly crushed
1 cup creamy peanut butter
1/2 cup unsalted butter, melted
1 cup powdered sugar
1 package (11 oz) caramel candies, unwrapped
2 tablespoons heavy cream
2 cups semi-sweet chocolate chips
1 tablespoon coconut oil or vegetable oil
Instructions
- Begin by lining an 8×8-inch or 9×9-inch square baking pan with parchment paper, leaving some overhang on the sides to make lifting the bars easier later.
- In a large mixing bowl, combine the melted butter and creamy peanut butter. Stir until the mixture is smooth and fully blended.
- Add the powdered sugar to the peanut butter mixture. Stir well until everything is incorporated and forms a thick but spreadable base.
- Gently fold the crushed pretzels into the peanut butter mixture, ensuring that the pretzels are evenly distributed throughout. This will add a delightful crunch to your bars.
- Press the pretzel-peanut butter mixture firmly and evenly into the prepared baking pan, smoothing out the top with a spatula or your hands. Set aside while you prepare the caramel layer.
- In a microwave-safe bowl, combine the unwrapped caramel candies and the heavy cream. Microwave in 30-second intervals, stirring between each session, until the caramel is completely melted and smooth.
- Pour the warm caramel evenly over the pretzel-peanut butter base. Use a spatula to spread it out so that it covers the entire surface. Work quickly as caramel tends to firm up as it cools.
- Place the pan in the refrigerator for about 15-20 minutes to allow the caramel to set slightly before adding the chocolate layer.
- Meanwhile, melt the semi-sweet chocolate chips with the coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring after each, until the chocolate is silky and completely smooth.
- Once the caramel layer is set but still tacky, pour the melted chocolate over the caramel. Spread it evenly using a spatula to cover the entire surface.
- Refrigerate the bars for at least 2 hours, or until the chocolate is completely set and the bars are firm enough to slice cleanly.
- When ready to serve, use the parchment paper overhang to lift the entire block of bars out of the pan. Place it on a cutting board and slice into squares or rectangles with a sharp knife.
- Store any leftovers in an airtight container in the refrigerator for up to one week. Let the bars sit at room temperature for a few minutes before serving to soften slightly for the best texture.