Caramel Chocolate Crunch Bars

The irresistible combination of salty pretzels, creamy caramel, and rich chocolate makes these Caramel Chocolate Crunch Bars a crowd-pleaser. Each bite offers a perfect balance of textures—crunchy, chewy, and velvety smooth. The homemade caramel, with its deep amber hue and subtle vanilla notes, elevates this dessert from ordinary to extraordinary. Paired with the salty-sweet pretzel base and decadent chocolate topping, these bars are a treat that’s impossible to resist. Whether you’re hosting a party or simply indulging in a sweet craving, these bars are sure to impress every palate.

Enjoy!

Ingredients

For the base:

• 2 cups crushed pretzels
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

For the caramel layer:

• 1 cup granulated sugar
• 1/4 cup water
• 1/4 cup unsalted butter, cubed
• 1/2 cup heavy cream
• 1/2 teaspoon vanilla extract
• Pinch of salt

For the chocolate layer:

• 1 1/2 cups semi-sweet chocolate chips
• 1 tablespoon coconut oil (or vegetable oil)

Optional Toppings:

• Extra crushed pretzels
• Flaky sea salt

Instructions

Step 1: Prepare the Pretzel Base

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
2. In a medium bowl, mix together the crushed pretzels, melted butter, and granulated sugar until well combined. The mixture should resemble wet sand.
3. Press the mixture firmly and evenly into the prepared baking dish. Use the back of a spoon or a flat-bottomed glass to compact it tightly.
4. Bake the base for 8-10 minutes, until lightly golden. Remove from the oven and let it cool completely.

Step 2: Make the Caramel Layer

1. In a medium saucepan, combine the granulated sugar and water over medium heat. Stir gently to dissolve the sugar, then stop stirring.
2. Allow the mixture to come to a boil. Continue boiling until it turns a deep amber color (about 8-10 minutes).
3. Carefully add the butter and heavy cream, whisking constantly. The mixture will bubble vigorously—be cautious.
4. Once the bubbling subsides, stir in the vanilla extract and salt. Let the caramel cool for 5-7 minutes before pouring it over the pretzel base. Spread it evenly with a spatula.
5. Refrigerate for 30 minutes or until the caramel layer is set.

Step 3: Prepare the Chocolate Layer

1. Melt the chocolate chips and coconut oil in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth and glossy.
2. Pour the melted chocolate over the chilled caramel layer. Spread it evenly with a spatula or the back of a spoon.
3. While the chocolate is still wet, sprinkle with extra crushed pretzels or flaky sea salt, if desired.

Step 4: Chill and Serve

1. Place the bars in the refrigerator and chill for at least 1 hour, or until the chocolate is completely set.
2. Use the parchment paper overhang to lift the bars out of the baking dish. Place them on a cutting board and slice into squares or rectangles with a sharp knife.