Here’s a No-Bake Caramel Pretzel Crack Bars recipe that’s quick, easy, and dangerously delicious—sweet, salty, crunchy, and chewy all in one bite.
No-Bake Caramel Pretzel Crack Bars
Ingredients:
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2 cups mini pretzels (slightly crushed)
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1 cup graham cracker crumbs
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1 cup creamy peanut butter
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1/2 cup unsalted butter (1 stick), melted
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1/2 cup brown sugar
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1 tsp vanilla extract
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1 (14 oz) can sweetened condensed milk
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1 cup caramel bits or soft caramel candies, unwrapped
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2 tbsp heavy cream or milk
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1 1/2 cups semi-sweet or milk chocolate chips
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Sea salt flakes (optional, for garnish)
Instructions:
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Prepare the pan:
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Line an 8×8-inch or 9×9-inch baking dish with parchment paper, leaving a bit of overhang for easy removal.
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Make the crust:
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In a bowl, combine crushed pretzels, graham cracker crumbs, peanut butter, melted butter, brown sugar, and vanilla extract.
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Stir until fully combined and press the mixture firmly into the bottom of the pan.
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Make the caramel layer:
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In a saucepan over low heat, melt caramel bits (or soft caramels) with heavy cream, stirring constantly until smooth.
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Stir in the sweetened condensed milk and mix until fully incorporated and thickened slightly.
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Pour evenly over the pretzel-peanut butter base.
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Top with chocolate:
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Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
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Pour and spread evenly over the caramel layer.
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Chill:
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Sprinkle sea salt flakes on top if using.
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Refrigerate for at least 2–3 hours, or until firm enough to cut.
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Serve:
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Lift bars out of the pan using the parchment paper, cut into squares, and enjoy!
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Tips:
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Want extra crunch? Add some whole mini pretzels on top before the chocolate sets.
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Store in the fridge for up to a week in an airtight container.