Here’s a detailed, step-by-step article about making No-Bake Pretzel Bars with Salted Caramel:

No-Bake Pretzel Bars with Salted Caramel: Sweet, Salty, and Irresistibly Crunchy

If you love the irresistible combination of sweet and salty, these No-Bake Pretzel Bars with Salted Caramel are your dream dessert. They are crunchy, gooey, and decadent, yet surprisingly simple to make—no oven required! Perfect for holidays, parties, or a quick treat, this recipe layers pretzels, caramel, and chocolate into a bar that disappears fast. Here’s how to make them step by step.

Ingredients

For the base:

• 2 cups mini pretzels (or crushed pretzel pieces)
• 1 cup unsalted butter (2 sticks)
• 1 cup granulated sugar
• 1/4 teaspoon salt

For the caramel layer:

• 1 can (14 oz) sweetened condensed milk
• 1/2 cup brown sugar, packed
• 1/4 cup unsalted butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

For the chocolate topping:

• 1 1/2 cups semi-sweet chocolate chips
• 1 tablespoon unsalted butter
• Flaky sea salt, for garnish

Step 1: Prepare the Pretzel Base

1. Line a pan – Use an 8×8-inch or 9×9-inch square pan. Line it with parchment paper, leaving an overhang for easy removal later.
2. Layer the pretzels – Place a generous layer of pretzels evenly at the bottom of the pan. You want just enough to cover the surface but not overly crowded.

Step 2: Make the Caramel Layer

1. Combine ingredients – In a medium saucepan, melt the butter over medium heat. Add the sugar and salt, stirring constantly until the mixture is smooth.
2. Add sweetened condensed milk – Slowly pour in the sweetened condensed milk and continue stirring. Bring to a gentle boil while stirring continuously to prevent burning.
3. Simmer – Let it simmer for 3-5 minutes until the mixture thickens slightly. Remove from heat and stir in the vanilla extract.

Step 3: Assemble the Bars

1. Pour caramel over pretzels – Carefully pour the warm caramel over the pretzel layer, spreading it evenly with a spatula. Make sure all pretzels are coated, but don’t oversaturate.
2. Chill – Place the pan in the refrigerator for about 20-30 minutes until the caramel firms up slightly but is still pliable.

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