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No-Bake Salted Caramel Chocolate Crunch Bars

Decadent three-layer bars with a salty pretzel crust, gooey homemade caramel, and a sea-salted dark chocolate top.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pretzel Base
  • 2 cups pretzels crushed
  • 0.5 cup unsalted butter melted
  • 0.5 cup peanut butter creamy
  • 0.25 cup powdered sugar
Caramel Layer
  • 14 oz sweetened condensed milk 1 can
  • 0.5 cup brown sugar packed
  • 6 tbsp butter cubed
  • 2 tbsp corn syrup
  • 1 tsp vanilla extract
Chocolate Topping
  • 1.5 cups semi-sweet chocolate chips
  • 2 tbsp heavy cream or coconut oil
  • 1 tbsp flaky sea salt Maldon style

Equipment

  • 8x8 Baking Pan
  • Saucepan
  • Mixing bowls
  • Parchment paper

Method
 

  1. Line an 8x8 inch pan with parchment paper. Crush pretzels into coarse crumbs.
  2. Mix crushed pretzels, melted butter, peanut butter, and powdered sugar. Press firmly into pan and freeze.
  3. In a saucepan, combine condensed milk, brown sugar, butter, and corn syrup.
  4. Bring to a boil over medium-low heat. Cook, stirring constantly, for 5-7 minutes until thickened and golden.
  5. Stir in vanilla, then pour caramel over the crust. Chill for 30 minutes until set.
  6. Melt chocolate chips with cream in 30-second intervals until smooth.
  7. Pour chocolate over caramel layer. Let sit 10 minutes, then sprinkle with sea salt.
  8. Refrigerate for 2 hours. Slice with a hot knife for clean edges.

Notes

Using a hot knife to cut the bars prevents the chocolate top from cracking.