Description
These Chocolate Caramel Peanut Butter Pretzel Bars offer a perfect balance of salty and sweet flavors with a crunchy pretzel base layered with a rich peanut butter caramel and topped with smooth chocolate ganache. Easy to prepare and no-bake after assembly, they make a delightful treat for any occasion.
Ingredients
Scale
Base Layer
- 3 cups mini pretzels
Peanut Butter Caramel Layer
- 1 cup peanut butter
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
Chocolate Topping
- 1 1/2 cups chocolate chips
- 1/2 cup heavy cream
Instructions
- Prepare the baking dish: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or aluminum foil for easy removal of the bars.
- Make the pretzel base: In a large bowl, crush the mini pretzels into small, coarse pieces. Pour the crushed pretzels into the prepared baking dish and press them down firmly to form an even first layer.
- Create the peanut butter caramel: In a medium saucepan over medium heat, combine the peanut butter, unsalted butter, and granulated sugar. Stir constantly until the mixture is melted and smooth. Then, stir in the sweetened condensed milk and vanilla extract. Continue cooking for 3-4 minutes until the mixture slightly thickens, making sure to stir frequently to prevent burning.
- Assemble the peanut butter caramel layer: Pour the warm peanut butter caramel mixture evenly over the pretzel layer in the baking dish. Use a spatula to spread it smoothly and ensure full coverage.
- Prepare the chocolate topping: In a separate saucepan over low heat, melt together the chocolate chips and heavy cream. Stir gently and continuously until the mixture is completely smooth and glossy.
- Finish the bars: Pour the melted chocolate ganache evenly over the peanut butter caramel layer. Spread it out gently with a spatula to create a smooth top layer.
- Chill and serve: Place the assembled dish in the refrigerator and chill for at least 2 hours, or until the bars are fully set. Once chilled, lift the bars out using the parchment or foil, cut into 12 servings, and enjoy.
Notes
- Use parchment paper or foil to line the baking dish to make it easier to remove the bars.
- Press the pretzels firmly to create a compact base that holds together well.
- You can substitute crunchy peanut butter for smooth for added texture in the caramel layer.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- Let the chocolate cool slightly before pouring to avoid melting the peanut butter layer.
