4. Chill and Serve
- Refrigerate the bars for at least 2–3 hours, or until the chocolate and caramel are firm.
- Once set, lift the bars out of the pan using the parchment paper and cut them into squares or rectangles.
- Serve chilled or at room temperature, and watch them disappear!
Tips for Success
- Crushing Pretzels: Use a food processor for even crumbs, or place them in a sealed bag and crush with a rolling pin.
- Caramel Consistency: If your caramel is too runny, cook a few extra minutes; if too thick, add a splash of cream.
- Storage: Store in an airtight container in the fridge for up to a week, or freeze for longer storage.
- Optional Add-ins: Chopped nuts, toffee bits, or drizzle of white chocolate can elevate these bars even further.
Final Thoughts
No-Bake Salted Caramel Pretzel Bars are a show-stopping dessert that’s deceptively simple to make. They balance the crunch of pretzels, the gooey richness of caramel, and the decadent smoothness of chocolate—finished with a touch of sea salt to make every bite unforgettable. Perfect for anyone craving a sweet-and-salty treat without heating up the kitchen!
If you want, I can also create a visual step-by-step version with images for each stage, which makes it way easier to follow.
Do you want me to do that?
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