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Close up of a No-Bake Salted Caramel Pretzel Bar showing the dense, smooth amber caramel middle and golden-brown pretzel crust.

No-Bake Salted Caramel Pretzel Bars: The Ultimate Salty-Sweet Indulgence

These No-Bake Salted Caramel Pretzel Bars feature a buttery crushed pretzel base, a dense amber caramel middle, and a dark chocolate zigzag finished with flaky sea salt. A perfect, easy, handheld dessert for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Pretzel Base
  • 3 cups (225g) Salted Pretzels Crushed into a mix of crumbs and small chunks
  • 3/4 cup (170g) Unsalted Butter Melted
  • 1/2 cup (100g) Granulated Sugar
Caramel Layer
  • 1 cup (200g) Light Brown Sugar Packed
  • 1/2 cup (115g) Unsalted Butter Cubed
  • 1 cup (240ml) Heavy Cream
  • 1/2 tsp Vanilla Extract Optional but recommended
Topping
  • 1/2 cup (85g) Dark Chocolate Chips 60% cacao or higher
  • 1 tbsp Flaky Sea Salt Large white flakes like Maldon

Equipment

  • 1 8x8-inch Square Baking Pan Lined with parchment paper
  • 1 Heavy-Bottomed Saucepan For making the caramel layer
  • 1 Food Processor To crush pretzels (optional)

Method
 

Prepare the Base
  1. Mix crushed pretzels, melted butter, and granulated sugar until well combined and the texture of wet sand.
  2. Press the mixture firmly into a parchment-lined 8x8 pan. Freeze for 15 minutes to set.
Prepare the Caramel
  1. Combine brown sugar, butter, and cream in a saucepan. Whisk over medium heat until it reaches a thick, glossy amber boil (235°F).
  2. Pour the hot caramel over the pretzel base. Refrigerate for at least 2 hours until dense and smooth.
Finish and Decorate
  1. Melt dark chocolate and zigzag over the chilled caramel layer.
  2. Dust heavily with flaky sea salt while the chocolate is still wet. Let set before slicing into squares.

Notes

Use a warm knife for clean slices through the caramel.
Don't over-process the pretzels; you want some visible golden-brown chunks.