If you love my Salted Caramel Fudge Bars, you are going to want to try these Salted Caramel Pretzel Bars! They have that same buttery shortbread crust and rich salted caramel flavor, but with one of my favorite sweet and salty additions: pretzels!
These bars are similar to Pretzel Millionaire’s Bars with layers of buttery shortbread, chewy salted caramel, and a smooth chocolate topping. The crushed pretzels add the perfect salty crunch, and the flaky sea salt on top brings all the flavors together. I can’t wait for you to try these!
Ingredients & Substitutions
- Shortbread Crust: This buttery shortbread-style crust gives the bars a sturdy base that pairs perfectly with the soft salted caramel layer. It has the same classic buttery, tender texture you love in my Shortbread Cookies, but it is made specifically to work as a dessert bar crust.
- Sweetened Condensed Milk: Sweetened condensed milk creates the rich, creamy caramel fudge layer. It provides sweetness and helps give the bars their soft, fudgy texture.
- Butter: Butter adds richness to both the crust and caramel layer. I recommend using unsalted butter so you can control the saltiness of the bars. But, if using salted butter, simply reduce the amount of kosher salt.
- Brown Sugar: Brown sugar adds sweetness and a deeper caramel flavor to the salted caramel pretzel layer.
- Light Corn Syrup: Corn syrup helps keep the caramel layer smooth and prevents the sugar from becoming grainy.
- Pretzels: Roughly crushed pretzels add a salty crunch that balances the sweetness of the caramel and chocolate. Keep the pieces a little larger so you get that texture in every bite.
- Semi-Sweet Chocolate Chips: Semi-sweet chocolate gives the topping a rich chocolate flavor without making the bars overly sweet. You can use milk chocolate if you prefer a sweeter topping.
Tips for the Best Salted Caramel Pretzel Bars
- Line the pan with parchment paper: Leave some overhang on the sides so you can easily lift the bars out before slicing.
- Do not overcook the caramel layer: The caramel mixture only needs a few minutes to thicken. Cooking it too long can make the bars firmer than intended.
- Let the chocolate chips soften before spreading: Sprinkling the chocolate chips over the warm caramel layer gives them time to melt so you can easily spread them into a smooth topping.
- Chill before slicing: These bars are soft and fudgy, so giving them enough time to chill helps create cleaner slices.
- Add the toppings while the chocolate is warm: The flaky salt and pretzels stick best when added before the chocolate sets.
FAQs
Can I make Salted Caramel Pretzel Bars ahead of time?
Yes! These bars are a great make-ahead dessert. In fact, I like making them the day before because the caramel layer has time to set and the flavors have time to come together. Keep them refrigerated until ready to serve.
Why are my bars too soft?
These bars are meant to be soft and fudgy, but they do need enough time to chill so they can set properly. Make sure to refrigerate them for at least 2 hours before slicing. For cleaner cuts, you can chill them even longer.
Can I use a different type of chocolate for the topping?
Yes! Semi-sweet chocolate gives a nice balance with the sweet caramel layer, but you can use milk chocolate for a sweeter bar or dark chocolate for a richer flavor.
Can I use a different type of pretzel?
Yes! Any small pretzel shape will work. Just crush them into small pieces while leaving some larger bits so you still get that salty crunch throughout the bars.
How do I get clean slices?
For the neatest slices, chill the bars until firm, then use a sharp knife to cut them. Wiping the knife clean between cuts can also help create those clean layers.
How to Store Salted Caramel Pretzel Bars
These bars are best stored in the refrigerator so the caramel fudge layer stays set and the chocolate topping stays firm.
Refrigerator: Store the bars in an airtight container or covered tightly in the baking dish for up to 1 week. Let them sit at room temperature for a few minutes before serving for the best texture.
Freezer: These bars freeze well! Wrap individual bars or place them in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Thaw in the refrigerator before serving.
Salted Caramel Pretzel Bars
Ingredients
Shortbread Crust
- 1 cup (2 sticks / 227 g) unsalted butter, melted
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- ½ teaspoon kosher salt
Salted Caramel Pretzel Layer
- 1 can (14 ounces) sweetened condensed milk
- ½ cup (1 stick / 113 g) unsalted butter
- ½ cup (100 g) light brown sugar, packed
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1 cup (100 g) roughly crushed pretzels, plus extra for topping
Chocolate Topping
- 2 cups (364 g) semi-sweet chocolate chips
- Flaky sea salt, for sprinkling
- Extra crushed pretzels, for topping
Instructions
- Preheat oven to 350°F. Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
Shortbread Crust
- In a medium bowl, stir together melted butter, sugar, and vanilla extract until combined.
- Add flour and salt and mix until a soft dough forms. Press the dough evenly into the bottom of the prepared pan.
- Bake for 15 minutes. Remove from the oven and set aside while preparing the salted caramel pretzel layer.
Salted Caramel Pretzel Layer
- In a medium saucepan over medium heat, combine the sweetened condensed milk, butter, brown sugar, and corn syrup.
- Stir constantly until the butter has melted and the mixture begins to gently bubble. Continue cooking and stirring for 2 to 3 minutes, until slightly thickened.
- Remove from heat and stir in vanilla extract, salt, and crushed pretzels.
- Pour the mixture over the warm shortbread crust and spread into an even layer.
- Return to the oven and bake for 8 to 10 minutes, until the edges are bubbling.
Chocolate Topping
- Remove the bars from the oven and immediately sprinkle the chocolate chips evenly over the salted caramel pretzel layer.
- Let sit for 3 to 4 minutes to soften, then spread the chocolate into an even layer.
- While the chocolate is still warm, sprinkle with flaky sea salt and extra crushed pretzels.
- Let cool to room temperature, then refrigerate for at least 2 hours, or until fully set, before slicing.
Did you make this recipe?
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