Ingredients
Units
Scale
- 3 cups mini pretzels
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 (14 oz) bag soft caramel candies
- 2 tablespoons heavy cream
- 2 cups semi-sweet chocolate chips
- 1 tsp coconut oil
- Flaky sea salt for topping
Instructions
- Preheat oven to 350°F and line a 9×13 baking dish with parchment paper.
- Spread pretzels evenly in the dish. In a saucepan, melt butter and brown sugar until bubbling. Pour over pretzels.
- Bake for 10 minutes, then remove from oven.
- Melt caramel candies with cream over low heat. Drizzle over baked pretzel base.
- Melt chocolate chips with coconut oil and pour over caramel layer.
- Sprinkle flaky sea salt on top and refrigerate until set (about 1 hour).
- Cut into squares using a hot knife for clean edges.
- Serve chilled or at room temperature.
Notes
- Use gluten-free pretzels for a GF version.
- Store in fridge up to 7 days or freeze for 1 month.
- Add peanut butter swirl for extra depth.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: No-bake + oven caramelize
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg