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Salted Caramel Pretzel Bars

If you love the combination of salty, crunchy pretzels and rich, buttery caramel, these Salted Caramel Pretzel Bars are the perfect treat. They have a crisp pretzel base, a thick layer of homemade caramel, and a delicate sprinkle of flaky sea salt that brings every flavor together. The contrast between the crunchy pretzels, chewy caramel, and sweet-and-salty finish makes these bars especially hard to resist.

They are simple enough for a weekend baking project but impressive enough to serve at parties, holidays, bake sales, or dessert tables. Best of all, most of the work can be done ahead of time, allowing the bars to chill and set while you take care of everything else.

Ingredients

For the Pretzel Base

3 cups mini pretzels
1/2 cup unsalted butter, melted
1/4 cup packed light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

For the Caramel Layer

1 cup unsalted butter
1 cup packed light brown sugar
1/2 cup heavy cream
1/3 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon salt

For the Topping

1 1/2 cups semi-sweet or milk chocolate chips
1 tablespoon vegetable or coconut oil, optional
Flaky sea salt, for sprinkling
A few extra crushed pretzels, optional

Step-by-Step Method

1. Prepare the Baking Pan

Preheat your oven to 350°F (175°C). Line a 9-by-13-inch baking pan with parchment paper, leaving some overhang along the sides. This makes it much easier to lift the finished bars from the pan.

Lightly grease the parchment if desired.

2. Make the Pretzel Base

Place the mini pretzels in a large resealable bag and gently crush them with a rolling pin or the bottom of a measuring cup. You want a mixture of small pieces and crumbs rather than completely pulverizing the pretzels.

Transfer the crushed pretzels to a bowl and add the melted butter, brown sugar, vanilla extract, and salt. Stir thoroughly until the pretzel pieces are evenly coated and the mixture holds together when pressed.

Pour the mixture into the prepared pan. Use the bottom of a measuring cup or your fingers to press it into a firm, even layer.

Bake for 8–10 minutes, just until the base is lightly toasted and fragrant. Remove it from the oven and let it cool slightly while you prepare the caramel.