With just six ingredients, these Chocolate Caramel Pretzel Bars couldn’t be easier, yet the three distinct layers are sure to please a crowd!
Keep in touch! Subscribe to receive Melanie Makes recipes direct to your inbox.
Original content posted March 2017. Updated December 2018.
If my White Chocolate Peanut Butter Popcorn recipe I shared earlier this week was any indication, it looks like I’m definitely on a bit of a sweet and salty kick as of late. I’m sure you won’t complain. Or rather, I promise you won’t complain.
Especially when you catch a glimpse of these Chocolate Caramel Pretzel Bars. Oh yes, these fudgy bars definitely fit into the sweet and salty flavor profile and are absolutely dreamy!
Just like my Snickerdoodle Cheesecake Brownie Bars, I love the distinct layers of these Chocolate Caramel Pretzel Bars. Trying to pick a favorite is a bit like trying to decide which child is your favorite. It’s impossible and they all have their own amazing qualities.
A buttery graham cracker crumb base layer is covered with thick fudgy chocolate before being adorned with mini pretzels and caramels. What’s not to like, right?
I was truly tempted to make the chocolate layer using my Microwave Chocolate Ganache recipe, but instead decided to stick with a true fudge like consistency.
Even with three distinct layers, these Chocolate Caramel Pretzel Bars couldn’t be easier to create. In fact, I was able to pull them together one Sunday after church while the menagerie was eating lunch so that they could enjoy them after resting time.
Even with the time needed in the fridge to completely set, I was still good to go. You have to love make ahead recipes that are waiting for you and not the other way around!
I cut these bars large for photo purposes, but you definitely could cut them smaller as they do tend to be a bit decadent. I know. Me? Decadent dessert recipe? Truly shocking.
I’m picturing these Chocolate Caramel Pretzel Bars as the perfect candidate for bake sales, church potlucks and of course, warm weather picnics!
If you feel like sharing, they easily feed a crowd but if you’re feeling selfish – I won’t judge! – they’re the perfect treat to enjoy as a late evening snack as you veg on the sofa. At least, I’m imagining they would. I wouldn’t know for sure or anything.
How to Make Chocolate Caramel Pretzel Bars
 In the bowl of a food processor, add graham crackers and pulse until fine crumbs form.
 In a medium bowl, add graham cracker crumbs, melted butter, sugar and salt.
 Stir together ingredients until combined. Press the crumbs into an even layer of a 9×13 pan greased with baking spray.
 Press the crumbs into an even layer of a 9″ x 13″ pan greased with baking spray. Bake graham cracker crust for 10 minutes at 350 degrees.
 Meanwhile, in a medium pan over low heat, add sweetened condensed milk and chocolate chips.
 Stir together sweetened condensed milk and chocolate chips until melted and smooth.
 Pour chocolate mixture over baked crust into an even layer.
 Top chocolate with pretzels and caramels, gently pressing them into chocolate. Bake bars for 15-20 minutes or until set.
Chocolate Caramel Pretzel Bars
- 28 whole graham crackers sheets of four graham crackers = whole graham cracker
- 12 tablespoons butter melted
- 3 tablespoons sugar
- pinch of salt
- 2 14- ounce cans sweetened condensed milk
- 2 10- ounce bags bittersweet chocolate chips
- 1-1/2 cups mini pretzels
- 1 cup caramels cut into quarters or caramel bits
- Preheat oven to 350 degrees.
- In the bowl of a food processor, add graham crackers and pulse until fine crumbs form.
- In a medium bowl, stir together graham cracker crumbs, melted butter, sugar and salt until combined. Press the crumbs into an even layer of a 9x13 pan greased with baking spray.
- Bake graham cracker crust for 10 minutes.
- Meanwhile, in a medium pan over low heat, stir together sweetened condensed milk and chocolate chips until melted and smooth.
- Pour chocolate mixture over baked crust? and top with pretzels and caramels, gently pressed into chocolate.
- Bake bars for 15-20 minutes or until set. Cool completely and then refrigerate until chilled and completely set.