Description

Craving a sweet, salty, and addictive treat that’s ready in no time? Look no further than Caramel Pretzel Crack Bars! These irresistible bars layer crunchy pretzels with a gooey caramel sauce, topped with a smooth layer of melted chocolate and an optional sprinkle of sea salt. Perfect for parties, holiday trays, or a quick indulgence, these bars are as easy to make as they are impossible to resist.

Ingredients

These bars come together with a handful of ingredients that create a crunchy, gooey, and chocolatey treat. Here’s what you need and why each matters:

Pretzels (2 cups, crushed): Provide a salty, crunchy base that contrasts with the sweet layers.
Unsalted Butter (1 cup): Forms the rich, smooth base of the caramel sauce.
Brown Sugar (1 cup, packed): Adds deep, caramel-like sweetness to the sauce.
Vanilla Extract (½ tsp): Enhances the caramel with a warm, sweet note.
Semisweet Chocolate Chips (1½ cups): Melt into a smooth, decadent topping.
Sea Salt (for sprinkling, optional): Amplifies the sweet-salty contrast with a gourmet touch.

Substitutions and Variations

Pretzels: Use pretzel sticks, twists, or gluten-free pretzels; crush to a mix of small and medium pieces for texture.
Butter: Swap for vegan butter for a dairy-free version.
Brown Sugar: Use light or dark brown sugar; dark will yield a deeper flavor.
Chocolate Chips: Replace with milk chocolate, dark chocolate, or white chocolate chips for a different flavor profile.
Add-Ins: Sprinkle ¼ cup chopped pecans, toffee bits, or mini marshmallows over the chocolate for extra texture.
Gluten-Free: Use gluten-free pretzels and ensure chocolate chips are gluten-free.
No-Bake Topping: Use a store-bought caramel sauce to skip the stovetop step, though homemade is richer.

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Instructions

Prepare the Baking Dish:
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment with nonstick spray.
Layer the Pretzels:
- Spread 2 cups crushed pretzels evenly over the bottom of the prepared baking dish, creating a uniform layer.
Make the Caramel Sauce:
- In a medium saucepan, melt 1 cup unsalted butter over medium heat.
- Stir in 1 cup packed brown sugar and cook, stirring constantly, until the mixture is smooth and begins to bubble, about 2–3 minutes. Do not let it burn.
- Remove from heat and stir in ½ tsp vanilla extract.
Pour the Caramel:
- Pour the hot caramel mixture evenly over the crushed pretzels, using a spatula to spread it if needed to cover the pretzels completely.
Bake:
- Bake in the preheated oven for 10–12 minutes, or until the caramel is bubbly and golden brown.
- Remove from the oven.
Add the Chocolate Layer:
- Immediately sprinkle 1½ cups semisweet chocolate chips evenly over the hot caramel layer.
- Let the chips sit for 2–3 minutes to soften, then use a spatula to spread the melted chocolate into a smooth layer.
Optional Sea Salt:
- If desired, lightly sprinkle sea salt over the melted chocolate for a sweet-salty contrast.
Cool and Set:
- Allow the bars to cool completely in the baking dish at room temperature (about 30 minutes) or refrigerate for 15–20 minutes to speed up the process until the chocolate is fully set.
Cut and Serve:
- Use the parchment paper overhang to lift the bars out of the baking dish and transfer to a cutting board.
- Cut into 12 bars (or smaller pieces for bite-sized treats) with a sharp knife.
- Serve immediately or store for later enjoyment.

Cooking Tips

Crush Pretzels Evenly: Crush pretzels to a mix of small and medium pieces for texture; avoid turning them into fine crumbs.
Stir Caramel Constantly: Keep stirring the butter and sugar to prevent burning and ensure a smooth sauce.
Spread Chocolate Quickly: Spread the melted chocolate while warm for a smooth, glossy finish.
Clean Cuts: Use a warm, sharp knife (dip in hot water and wipe dry) for neat slices without cracking the chocolate.