If baking isn’t your strong suit, these no bake chocolate caramel pretzel bars are life savers, especially around the holidays. They’re very easy to make and don’t require a whole lot of time in the kitchen. 2 tips to get the most out of these no bake bars: 1. Make sure to use good quality chocolate. Chocolate is the key ingredient in this recipe so you don’t want to cheap out on that. 2. Make sure to use toasted pecans, or toast them in the oven yourself. Toasted pecans have a more prominent nutty flavor. It truly is a game changer. 

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Ingredients:

3 cups pretzels (crushed)

2 cups milk chocolate, divided 

1 bag caramels + 2 tbsp water

1  cup toasted pecans (chopped)

1/2 cup white chocolate

Instructions:

1 . Place the pretzels in a large ziplock bag and mash the bag using your hands to slightly crush the pretzels into small bits. 

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2 . Melt 11/2 cups milk chocolate until smooth.

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3 . Line a 9 x 13 inch baking dish with parchment paper and pour the melted milk chocolate into the dish. 

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4 . Evenly distribute the crushed pretzels over the melted chocolate. Compress the pretzels into the chocolate using your  hands.

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5 . Melt the caramel with 2 tbsp water in a small sauce pan over medium heat. Meanwhile chop the toasted pecans. 

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6 . Slowly pour the melted caramel over the pretzels to ensure it gets distributed evenly. 

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7 . Sprinkle the chopped pecans on top of the caramel, then compress with your hands once more. 

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8 . Melt the remaining 1/2 cup milk chocolate and drizzle over the pecans.

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9 . Melt the white chocolate and drizzle over the milk chocolate. Let the dessert set for at least 8 hours at room temperature before cutting. 

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Chocolate Caramel Pretzel Bars
 
Prep time
Total time
 
Author:
Serves: 12 bars
Ingredients
  • 3 cups pretzels (crushed)
  • 2 cups milk chocolate, divided
  • 1 bag caramels + 2 tbsp water
  • 1 cup toasted pecans (chopped)
  • ½ cup white chocolate
Instructions
  1. Place the pretzels in a large ziplock bag and mash the bag using your hands to slightly crush the pretzels into small bits.
  2. Melt 1½ cups milk chocolate until smooth.
  3. Line a 9 x 13 inch baking dish with parchment paper and pour the melted milk chocolate into the dish.
  4. Evenly distribute the crushed pretzels over the melted chocolate. Compress the pretzels into the chocolate using your hands.
  5. Melt the caramel with 2 tbsp water in a small sauce pan over medium heat. Meanwhile chop the toasted pecans.
  6. Slowly pour the melted caramel over the pretzels to ensure it gets distributed evenly.
  7. Sprinkle the chopped pecans on top of the caramel, then compress with your hands once more.
  8. Melt the remaining ½ cup milk chocolate and drizzle over the pecans.
  9. Melt the white chocolate and drizzle over the milk chocolate. Let the dessert set for at least 8 hours at room temperature before cutting.