Salted Caramel Pretzel Crunch Bars
When it comes to desserts, few recipes have that perfect balance of sweet, salty, and crunchy…but that’s exactly what you get with these Salted Caramel Pretzel Crunch Bars. They’re rich and gooey, featuring layers of Triple Chocolate Cookie Dough, homemade salted caramel, pretzels, and a chocolate topping that ties everything together. Whether you’re baking for a cozy fall get-together, a weekend treat, or just need something irresistible to brighten your day, these bars are guaranteed to have everyone going back for seconds.
Servings: 9 Salted Caramel Pretzel Crunch Bars
Ingredients
Cookie Base:
- 18 cubes of Wooden Spoon® Triple Chocolate Cookie Dough
Salted Caramel Sauce:
- 1 c. granulated sugar (use pure cane sugar for best results)
- 6 tbsp. unsalted butter, room temperature & cut into 1 tbsp. pieces
- 1/2 c. heavy cream, room temperature
- 1 tsp. salt
Toppings:
- 1 c. prepared salted caramel sauce (from above)
- 1 c. pretzels, chopped
- 6 oz. semi-sweet chocolate, chopped OR 1 c. chocolate chips
- 2 tsp. coconut oil
- Optional: Flaky sea salt
Featured Flavor
Make It Happen
Step 1
Preheat oven to 350°F. Line a 9×9 baking pan with parchment paper, letting the paper hang over the sides for easy removal.
Step 2
Press the cubes of Triple Chocolate Cookie Dough evenly into the bottom of the pan. Bake for 20-25 minutes, or until the edges are lightly golden. Remove from oven and let the base cool completely.
Step 3
In a medium, stainless-steel saucepan over medium heat, add 1 c. granulated sugar. Stir constantly with a heat-safe spatula. The sugar will clump then melt into a golden amber liquid. This takes about 6 minutes.
Step 4
Once the sugar has melted, reduce heat to low and carefully stir in the butter. It will bubble rapidly but keep stirring until smooth. Then, slowly pour in the heavy cream, stirring constantly. Allow the mixture to boil for 1 minute.
Step 5
Remove the mixture from the heat and stir in the salt. Let cool slightly; the caramel will thicken as it cools.
Step 6
Once the cookie base has cooled, pour the salted caramel evenly over the top. Then, sprinkle the chopped pretzels over the caramel layer. Place the pan in the refrigerator for 15-20 minutes to let the caramel set slightly before adding chocolate.
Step 7
As the caramel is setting, place the chocolate pieces/chocolate chips and coconut oil in a microwave-safe bowl and microwave in 15-second increments, stirring between each one, until smooth.
Step 8
Pour the melted chocolate over the caramel and pretzels, spreading evenly. Top with the flaky sea salt before placing the bars back in the refrigerator until the chocolate has fully set.
Step 9
Once the chocolate has set, remove the bars from the pan using the parchment paper overhang. Cut into squares and enjoy whenever you’re needing a little burst of fall flavor in your life.
Storage Information
Store your Salted Caramel Pretzel Crunch Bars in an airtight container at room temperature for up to 1 week. If you prefer your bars to have a firmer texture, store them in the refrigerator.
You can also make your salted caramel ahead of time. Just follow the directions above and store in the refrigerator in an airtight glass container for up to a month and reheat gently before using.
