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No-Bake Caramel Pretzel Crack Bars

No-Bake Caramel Pretzel Crack Bars


  • Author: Susan
  • Total Time: 1 hour 15 minutes - 2 hours 15 minutes
  • Yield: 16 Bars 1x

Description

These No-Bake Caramel Pretzel Crack Bars combine the perfect balance of salty and sweet with layers of crunchy pretzels, smooth caramel, and creamy chocolate-peanut butter. Each bite provides a delightful mix of textures, from the crispy pretzel base to the soft, chewy caramel layer, all topped with a luscious chocolate finish.


Ingredients

Scale
  • 2 cups crushed pretzels
  • 1 cup caramel bits or soft caramels (about 3035 pieces), unwrapped
  • 2 tablespoons heavy cream
  • 1 cup milk chocolate chips
  • 1/2 cup peanut butter
  • Sea salt, for sprinkling (optional)

Instructions

  1. Prepare the Pan: Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting.
  2. Make the Pretzel Base: Spread the crushed pretzels evenly across the bottom of the prepared pan, pressing down slightly to create a stable base.
  3. Prepare the Caramel Layer: In a microwave-safe bowl, combine the caramel bits (or unwrapped soft caramels) and heavy cream. Microwave in 20-second intervals, stirring between each, until the caramel is fully melted and smooth. Pour the melted caramel over the pretzel layer, spreading it evenly. Allow it to cool for a few minutes to set slightly.
  4. Make the Chocolate-Peanut Butter Layer: In a separate microwave-safe bowl, melt the chocolate chips and peanut butter together in 20-second intervals, stirring between each, until smooth and fully combined. Pour the chocolate-peanut butter mixture over the caramel layer and spread it evenly.
  5. Chill and Set: Refrigerate the bars for at least 1-2 hours, or until they are fully set and firm.
  6. Serve: Once the bars are set, lift them out of the pan using the parchment overhang. Sprinkle with sea salt, if desired, and cut into squares or bars.

Notes

  • Make It Saltier: For an extra flavor contrast, use salted pretzels or add a sprinkle of sea salt on each layer.
  • Storage: Store in an airtight container in the refrigerator for up to one week.
  • Prep Time: 15 Minutes
  • Chill Time: 1 - 2 Hours