These bars are a dream come true for anyone who loves the sweet-and-salty combo. Imagine a crunchy pretzel crust layered with creamy peanut butter, gooey caramel, and a rich chocolate topping — it’s basically candy bar heaven in homemade form.
Whether you’re prepping for a potluck, holiday party, or just need a little sweet fix in the fridge, these bars come together with simple ingredients and a bit of chill time. No baking required, no fancy tools, just a bowl, a spatula, and a craving for something indulgent.
They also hold up well in the fridge for several days (if they last that long), making them perfect for make-ahead treats or unexpected guests. Trust me, once you slice into these layers of goodness, you’ll want to keep a batch on standby at all times.
Why You’ll Love This Recipe:
- Sweet, salty, creamy, and crunchy — every texture in one bite
- No baking needed, just mix, melt, layer, and chill
- Perfect for parties, lunchbox treats, or late-night cravings
- Uses pantry staples you probably already have
Chocolate Caramel Peanut Butter Pretzel Bars Recipe
- Prep time: 25 minutes
- Chill time: 1-2 hours
- Servings: Makes about 16 bars
- Equipment Needed: 9×9-inch pan, mixing bowls, spatula, microwave-safe bowl, parchment paper
Ingredients:
- 2 cups mini pretzels, crushed
- 1/2 cup unsalted butter, melted
- 1 cup creamy peanut butter, divided
- 1 1/4 cups powdered sugar
- 1 cup caramel candies, unwrapped
- 2 tbsp heavy cream
- 1 1/2 cups semi-sweet chocolate chips
Instructions:
1. Make the Pretzel Crust:
- In a medium mixing bowl, stir together the crushed pretzels, melted butter, and 1/2 cup of peanut butter until the mixture resembles wet sand.
- Press it firmly and evenly into the bottom of a parchment-lined 9×9-inch baking pan to form your crust. Pop it in the fridge while you work on the next layer.
2. Make the Peanut Butter Layer:
- In another bowl, blend the remaining 1/2 cup of peanut butter with the powdered sugar until smooth and thick.
- Spread this mixture evenly over the chilled pretzel crust. Use the back of a spoon or an offset spatula to smooth it out.
3. Make the Caramel Layer:
- Combine the caramel candies and heavy cream in a microwave-safe bowl. Heat in 15-second bursts, stirring each time, until the caramel is melted and silky.
- Pour this warm caramel over the peanut butter layer and gently spread it to the edges.
4. Top with Chocolate:
- Melt the chocolate chips in the microwave (30-second intervals, stirring in between) or over a double boiler until completely smooth.
- Pour the melted chocolate over the caramel and spread it evenly with a spatula.
5. Chill and Slice:
Place the pan in the fridge for at least 1–2 hours, or until the bars are fully set. Once firm, lift them out of the pan using the parchment paper and slice into squares or bars.
Pro Tips:
- Line the pan with parchment leaving some overhang — it makes lifting and slicing a breeze.
- Use a hot knife (dip in warm water, wipe dry) to get clean slices without cracking the chocolate top.
- Want extra crunch? Mix in a handful of chopped roasted peanuts with the pretzel crust.
- Warm caramel slightly before slicing if it’s too firm from the fridge.
Variations to Try:
- Swap semi-sweet chocolate for dark or white chocolate.
- Add a sprinkle of sea salt flakes on top for a gourmet finish.
- Drizzle melted peanut butter or caramel over the chocolate for a swirl effect.
- Try almond butter or cashew butter instead of peanut butter for a different twist.
Chocolate Caramel Peanut Butter Pretzel Bars
- Total Time: 0 hours
- Yield: 16 bars 1x
Ingredients
- 2 cups mini pretzels, crushed
- 1/2 cup unsalted butter, melted
- 1 cup creamy peanut butter, divided
- 1 1/4 cups powdered sugar
- 1 cup caramel candies, unwrapped
- 2 tbsp heavy cream
- 1 1/2 cups semi-sweet chocolate chips
Instructions
1. Make the Pretzel Crust:
- In a medium mixing bowl, stir together the crushed pretzels, melted butter, and 1/2 cup of peanut butter until the mixture resembles wet sand.
- Press it firmly and evenly into the bottom of a parchment-lined 9×9-inch baking pan to form your crust. Pop it in the fridge while you work on the next layer.
2. Make the Peanut Butter Layer:
- In another bowl, blend the remaining 1/2 cup of peanut butter with the powdered sugar until smooth and thick.
- Spread this mixture evenly over the chilled pretzel crust. Use the back of a spoon or an offset spatula to smooth it out.
3. Make the Caramel Layer:
- Combine the caramel candies and heavy cream in a microwave-safe bowl. Heat in 15-second bursts, stirring each time, until the caramel is melted and silky.
- Pour this warm caramel over the peanut butter layer and gently spread it to the edges.
4. Top with Chocolate:
- Melt the chocolate chips in the microwave (30-second intervals, stirring in between) or over a double boiler until completely smooth.
- Pour the melted chocolate over the caramel and spread it evenly with a spatula.
5. Chill and Slice:
Place the pan in the fridge for at least 1–2 hours, or until the bars are fully set. Once firm, lift them out of the pan using the parchment paper and slice into squares or bars.
- Prep Time: 25 minutes
- Chill Time: 1-2 hours
