Salted Caramel Chocolate Pretzel Bars

Shortbread Base

• ▢ 1¼ cups unsalted butter (slightly softened, 2 ½ sticks )
• ▢ 2 cups all-purpose flour
• ▢ ½ cup finely crushed pretzels
• ▢ ½ cup granulated sugar
• ▢ ½ teaspoon salt
• ▢ 2 large egg yolks (at room temperature)
• ▢ 2 teaspoons vanilla extract

Homemade Caramel Layer

• ▢ 28 oz sweetened condensed milk (two 14 oz/400g cans)
• ▢ 14 tablespoons unsalted butter (cubed)
• ▢ ½ cup light brown sugar (packed)
• ▢ ½ cup dark brown sugar (packed)
• ▢ ⅓ cup golden syrup (or light corn syrup)
• ▢ ¾ teaspoon table salt
• ▢ 1 teaspoon vanilla extract

Toppings

• ▢ 12 ounces semi-sweet chocolate chips ( or chopped chocolate, about 2 cups)
• ▢ 1 tablespoon coconut oil (plus 1 teaspoon)
• ▢ 1 ½ cups broken pretzel pieces

• Preheat your oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, leaving extra on the sides to lift the bars out later.

• In a large bowl, beat the butter on high speed until smooth and creamy — about 1 minute. Add the flour, crushed pretzels, sugar, salt, egg yolks, and vanilla extract. Mix until crumbly but combined.

• Press the dough evenly and firmly into the prepared pan.

• Bake for about 25 minutes, or until the edges are lightly golden. Set aside to cool completely before adding the caramel.

• Combine the sweetened condensed milk, butter, brown sugars,golden syrup, and salt in a medium-sized heavy-bottomed saucepan over medium-low heat. Stir frequently until the butter is melted and everything is well combined.

• Continue to stir constantly as the mixture thickens, turns golden caramel in color, and begins to bubble — this will take about 15 minutes or more, depending on your stove. Do not increase the heat or the mixture may scorch or separate.

• Use an instant-read thermometer if you have one — the caramel should reach about 225°F (107°C) and coat the back of a spoon.

• Remove from the heat and stir in the vanilla extract. Pour the caramel evenly over the cooled shortbread crust. Let it cool at room temperature for several hours or refrigerate for about 1 hour before adding the chocolate layer.

• Pour the hot caramel evenly over the cooled shortbread crust. Spread it out with a spatula, then let it cool completely until firm — about 1 hour at room temperature or 30 minutes in the fridge.

• Melt the chocolate and coconut oil together in 15-second intervals in the microwave, stirring until smooth. Pour the melted chocolate over the caramel and spread evenly.

• While it’s still soft, scatter broken pretzel pieces over the top and gently press them in so they stick.

• Set the chocolate by placing it in the refrigerator for 30 minutes. Once fully set, lift the bars out using the parchment overhang and cut into squares or rectangles.

Erren’s Top Tips

• Don’t rush the caramel or turn up the heat or it can split
• Stir constantly once it starts thickening to prevent scorching
• Use parchment overhang so you can lift the bars cleanly
• Let the chocolate fully set before slicing for neat edges
• If your pretzels are very salty, taste before adding extra salt anywhere

Variations & Add-Ins

Peanut Butter Swirl
Drizzle melted peanut butter into the chocolate layer before it sets

Toffee Crunch Version
Sprinkle crushed toffee bits over the chocolate with the pretzels

Dark Chocolate Upgrade
Use 70% dark chocolate for a more intense, less sweet finish

Sea Salt Finish
Add a light sprinkle of flaky sea salt on top for extra contrast

Storage & Freezing

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

For freezing, wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.