These simple, 4-ingredient Salted Chocolate Caramel Pretzel Bars will quickly become your new favorite sweet and salty treat! No bake and no candy thermometer needed.
It honestly doesn’t get much easier, or TASTIER, than these Salted Chocolate Caramel Pretzel Bars. It’s like the best homemade candy bar ever!
And the best part is that it’s only FOUR ingredients, and you don’t need a candy thermometer or any special equipment. It’s pretty much fool-proof, and fail-proof.
The method for this salty and sweet treat is super easy.
First, melt your chocolate. Good quality chocolate chips are a must!
I like the ghiardelli brand of chocolate chips, for melting, or you could even melt a a couple of Hershey’s chocolate bars.
Smooth the melted chocolate onto parchment paper.
Throw on some pretzels. They don’t need to be in an even layer.
Drizzle the pretzels generously with melted caramel. This is what makes everything stick together! I prefer these Kraft Caramel Bits to the wrapped caramel cubes.
You don’t have to unwrap them–thank goodness!–and the melted caramel is the perfect texture. There’s nothing worse then hard, sticky caramel, right?! ALSO, if you prefer to make the caramel FROM SCRATCH, use this homemade caramel recipe.
Top the bars with some more melted chocolate and a little sprinkle of sea salt–YUM!
Ingredients:
2 sticks of butter
1 cup of light brown sugar
1 reg. bag of pretzels
12 ounce bag of chocolate chips
Sea salt
Directions:
Preheat the oven to 400.
Line a large bar pan with parchment paper, cover with pretzels
In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method.
Bake the sheet for 5 minutes.
Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.
Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn.
Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.