Chocolate Caramel Peanut Butter Pretzel Bars
No bake pretzel bars with a peanut butter layer, soft caramel, and a chocolate top, chilled until firm and cut into squares.
Equipment
- 9x9 inch baking pan
- Parchment paper
- Microwave safe bowls
- Rubber spatula
- Sharp knife
Ingredients
Main Ingredients
- 2 cup mini pretzels finely crushed
- ½ cup unsalted butter melted
- 1 cup creamy peanut butter divided, 1/4 cup for the crust and 3/4 cup for the filling
- 1 cup powdered sugar
- 1 cup soft caramel candies about 25 candies, unwrapped
- 2 tbsp heavy cream
- 1 ½ cup semisweet chocolate chips
Instructions
Cooking
- Make the crust. Mix the pretzels, butter, and 1/4 cup peanut butter and press firmly into a lined 9x9 pan.
- Add the peanut butter layer. Stir 3/4 cup peanut butter with the powdered sugar and spread over the crust.
- Melt the caramel. Microwave the caramels and cream in 15 second intervals until smooth, cool for 2 minutes, then pour over the filling.
- Top with chocolate. Melt the chips in 30 second intervals, stir smooth, and spread over the caramel.
- Chill. Refrigerate for 2 hours until firm, then cut into 16 squares.
Notes
Substitutions: Use milk chocolate for sweeter bars or a gluten free pretzel for a wheat free option.
Tips: Press the crust firmly, cool the hot caramel for 2 minutes, and warm the knife for clean cuts.
Storage: Refrigerate for up to 5 days or freeze for up to 3 months.