Caramel Pretzel Crack Bars Recipe

Introduction

Caramel Pretzel Crack Bars combine salty crunch with rich, gooey caramel and smooth chocolate for a sensational treat. These bars are easy to make and perfect for sharing at parties or enjoying as an indulgent snack.

Ingredients

• 2 cups pretzels, crushed (roughly crushed for texture; use salted mini twists or sticks)
• 1 cup unsalted butter
• 1 cup brown sugar, packed
• ½ teaspoon vanilla extract
• 1 ½ cups semisweet chocolate chips
• Sea salt, for sprinkling (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper for easy removal and cleanup.
2. Step 2: Spread the crushed pretzels evenly across the bottom of the prepared pan. The mix of pretzel pieces adds appealing texture.
3. Step 3: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and bring to a gentle boil. Boil without stirring for 3–4 minutes until the mixture slightly thickens.
4. Step 4: Remove the pan from heat and stir in the vanilla extract carefully as the mixture will bubble.
5. Step 5: Pour the hot caramel evenly over the pretzels and use a spatula to spread it to the edges, ensuring all pretzels are coated.
6. Step 6: Bake for 10 minutes or until the caramel is bubbly and slightly darkened to help set the base layer.
7. Step 7: Immediately sprinkle the semisweet chocolate chips over the hot caramel. Let them sit for 5 minutes to soften.
8. Step 8: Spread the melted chocolate evenly using an offset spatula or butter knife. If desired, sprinkle sea salt on top while the chocolate is still soft.
9. Step 9: Allow the bars to cool completely at room temperature, then refrigerate for at least 1 hour to set.
10. Step 10: Once chilled, break or slice into bars. Use a warm, sharp knife for clean cuts.

Tips & Variations

• For a nuttier flavor, add chopped pecans or walnuts on top of the caramel before adding the chocolate.
• Use milk chocolate chips instead of semisweet for a sweeter chocolate layer.
• Try adding a pinch of cayenne pepper to the caramel for a spicy kick.
• Make sure not to stir the caramel while boiling to prevent crystallization.

Storage

Store the bars in an airtight container in the refrigerator for up to 1 week. They can also be frozen for longer storage—thaw in the fridge before serving. For best texture, serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but skip adding extra sea salt on top to avoid making the bars too salty.

How do I prevent the caramel from burning?

Keep the heat moderate and boil the caramel gently while stirring only before boiling, not during. Watch the color and timing carefully to avoid burning.

Caramel Pretzel Crack Bars Recipe

Print Recipe

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4.5 from 634 reviews

Caramel Pretzel Crack Bars are a deliciously sweet and salty treat featuring a crunchy pretzel base, a rich homemade caramel layer, and a smooth semisweet chocolate topping finished with a sprinkle of sea salt. Perfect for parties or anytime you crave a gourmet snack with minimal effort.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 25 minutes
• Yield: 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Base

• 2 cups pretzels, crushed (salted mini twists or sticks)

For the Caramel Layer

• 1 cup unsalted butter
• 1 cup packed brown sugar
• ½ teaspoon vanilla extract

For the Topping

• 1½ cups semisweet chocolate chips
• Sea salt, for sprinkling (optional)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to ensure easy removal and cleanup.
2. Layer Pretzels: Spread the crushed pretzels evenly across the bottom of the prepared pan. The mixture of pretzel sizes adds a pleasing texture, so even distribution is key but exact uniformity is not necessary.
3. Make Caramel: In a medium saucepan over medium heat, melt the butter. Stir in the packed brown sugar and bring the mixture to a gentle boil. Allow it to boil without stirring for 3-4 minutes until it thickens slightly.
4. Add Vanilla: Remove the saucepan from heat and carefully stir in the vanilla extract. The mixture will bubble vigorously here, so be cautious.
5. Pour Caramel Over Pretzels: Immediately pour the hot caramel evenly over the pretzels in the pan. Use a spatula to gently spread the caramel to the edges, ensuring all pretzels are coated.
6. Bake the Caramel Base: Place the pan in the preheated oven and bake for 10 minutes until the caramel is bubbly and slightly darkened, which helps it set firmly.
7. Add Chocolate: Remove from the oven and quickly sprinkle the semisweet chocolate chips over the hot caramel layer. Let them sit for about 5 minutes to soften.
8. Spread Chocolate: Using an offset spatula or butter knife, spread the melted chocolate evenly over the caramel layer.
9. Sprinkle Sea Salt: If desired, sprinkle sea salt over the still-soft chocolate to enhance the sweet and salty flavor profile.
10. Cool and Set: Allow the bars to cool completely at room temperature, then refrigerate for at least 1 hour to fully set the caramel and chocolate layers.
11. Serve: Once chilled, break or slice the bars into pieces using a warm, sharp knife for clean cuts. Enjoy your caramel pretzel crack bars!

Notes

• Use salted pretzels to balance the sweetness of the caramel and chocolate.
• Do not stir the caramel while boiling to prevent crystallization.
• If desired, substitute semisweet chocolate chips with milk or dark chocolate chips for different flavor profiles.
• Store bars in an airtight container in the refrigerator for up to 1 week.
• For easier cutting, warm your knife under hot water and dry it before slicing through the bars.

Keywords: caramel pretzel bars, pretzel crack bars, caramel dessert, chocolate caramel bars, salty sweet bars