If you’re a fan of the perfect combination of sweet and salty flavors, then you’re in for a treat! These no bake caramel pretzel crack bars are a delightful confluence of creamy caramel, velvety chocolate, and the satisfying crunch of pretzels. The best part? You don’t need to turn on the oven for this one. It’s a hassle-free recipe that promises to satisfy your sweet tooth in no time!
Jump to RecipeThis recipe is the perfect sweet and salty snack for those times when you’re craving a decadent treat but don’t want to spend hours in the kitchen. I brought these No Bake Caramel & Chocolate Pretzel Crack Bars to two holiday gatherings so far, and both times they were a hit, making for a wonderful and easy holiday dessert. The no bake bars can even be boxed up to make a great gift. I hope you enjoy this easy treat. Happy no-baking!
Equipment Needed:
- Large Baking Sheet Pan: A large baking sheet will be needed to ensure you have enough space to spread out the ingredients for the crack bars.
- Parchment Paper: The crack bar layers will be spread over the parchment paper to ensure it doesn’t stick to the pan.
- Medium & Small Glass Bowls: Used to melt the chocolate and caramel in. I used three smaller bowls, one small glass bowl for the baker’s chocolate, one for the Hershey’s cinnamon chips and one for the caramel. Then I used two medium-sized bowls, one for melting caramel and the other to portion out the pretzels.
- Measuring Cup
- Spatula or Butter Knife: To spread out the crack bar layers
- Disposable Sandwich Bags or Piping Pastry Bags: Two bags will be needed to add the top layers of chocolate and cinnamon drizzles over the top of the pretzels.
Ingredients Needed:
Only a few simple ingredients are needed to make this easy recipe!
- Chocolate Chips or Chocolate Baker’s Bark: Use either milk chocolate chips or dark chocolate chips from your favorite brand. My go to is Hershey chocolate chips. Today I used chocolate baker’s bark.
- Kraft Caramel Bits or Kraft Baking Caramel: The Kraft caramel options will easily turn into a creamy caramel once melted and are readily found in grocery stores.
- Mini Pretzels: Salty pretzels bring in a wonderful crunch and savory contrast to the sweeter ingredients.
- Cinnamon Chips: For an additional flavor, I added a drizzle of melted cinnamon chips to the top of the no bake bars. You can easily change this flavor to one of your favorites such as white chocolate chips, Reese’s peanut butter chips or butterscotch chips.
- Milk: A little bit of milk will be needed for the caramel when melting down.
Find full recipe details in the recipe card below.
How to Make No Bake Chocolate Caramel Pretzel Bars:
Prep
- Line a baking sheet with parchment paper and set aside.
Chocolate Layer
- Place chocolate in a microwave safe bowl and heat to melt in 15 second increments. After each increment, stir the chocolate with a spoon. Once the chocolate is fully melted, pour it onto the parchment paper and spread out into a thin layer with a knife or spatula.
Pretzel Layer
- Next, place pretzels on top of the chocolate layer to make a pretzel layer. Put the baking sheet into the refrigerator to chill while melting the caramel.
Caramel Layer
- Place the caramel into a microwave safe bowl. Add 2 tablespoons milk, and heat to melt in 30 second increments, stirring with a spoon after each increment. Once the caramel is completely melted and smooth, place the baking sheet on the counter and pour the melted caramel over the pretzel layer. Use a spatula to spread out the caramel into an even layer. Place the baking sheet back into the refrigerator, so the caramel layer can cool and set.
Topping Layers
- Melt the remaining chocolate using the same method as above. Pour the melted chocolate into a small sandwich bag or piping pastry bag. Cut off a small piece of the corner for the chocolate to come out. Place the baking sheet back on the counter. Drizzle the chocolate over the caramel layer.
- Repeat the same step as above for the cinnamon chips drizzle or any other flavors you would like to add.
Refrigerate & Enjoy
- Place the baking sheet back into the refrigerator for about 30 minutes to allow all the layers to cool and become a bit firmer. The hardest thing about this recipe is waiting to eat it.
- Once ready to serve, cut into squares with a large chef’s knife. Enjoy!
Pretzel Bars Variations:
Once you make a batch of this sweet and salty treat, ideas will be popping on how you can customize the no bake bars to fit any season or holiday. You can place red and green M&Ms on the top of the chocolate layer to make a Christmas crack recipe, or add chopped apple slices to make caramel apple bark. Get creative and come up with some new great ideas to make the recipe yours!
How To Store Leftovers:
Easily store any leftovers in an airtight container or food storage bag. The no bake crack bars can be left on the counter for up to three days or stored in the refrigerator for up to a week.
No Bake Caramel & Chocolate Pretzel Crack Bars Recipe
Equipment
- Large baking sheet
- Parchment Paper
- Microwave safe bowls
- Measuring Cup
- Spatula
- knife
- Disposable sandwich bags or piping pastry bags
Ingredients
- 3/4 cup chocolate chips
- 2 cups mini pretzels
- 1 3/4 cups Kraft baking caramels (1 11oz bag)
- 2 tablespoons milk
- 1/4 cup chocolate chips for drizzle topping
- 1/4 cup cinnamon chips for drizzle topping
Instructions
- Line a baking sheet with parchment paper and set aside.
- Place chocolate in a microwave safe bowl and heat to melt in 15 second increments. After each increment, stir the chocolate with a spoon. Once the chocolate is fully melted, pour it onto the parchment paper and spread out it into a thin layer with a knife or spatula.
- Next, place pretzels on top of the chocolate layer to make a pretzel layer. Put the baking sheet into the refrigerator to chill while melting the caramel.
- Place the caramel into a microwave safe bowl. Add 2 tablespoons milk, and heat to melt in 30 second increments, stirring with a spoon after each increment. Once the caramel is completely melted and smooth, place the baking sheet on the counter and pour the melted caramel over the pretzel layer. Use a spatula to spread out the caramel into an even layer. Place the baking sheet back into the refrigerator, so the caramel layer can cool and set.
- Melt the remaining chocolate using the same method as above. Pour the melted chocolate into a small sandwich bag or piping pastry bag. Cut off a small piece of the corner for the chocolate to come out. Place the baking sheet back on the counter. Drizzle the chocolate over the caramel layer.
- Repeat the same step as above for the cinnamon chips drizzle or any other flavors you would like to add.
- Place the baking sheet back into the refrigerator for about 30 minutes to allow all the layers to cool and become a bit firmer.
- Once ready to serve, cut into squares with a large chef's knife. Enjoy!
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