Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Mini pretzels (crushed with some larger pieces) | 3 cups | Gives crunch and structure |
| Semi-sweet chocolate chips | 1½ cups | Divided for layering |
| Peanut butter | ½ cup | Smooth or chunky, split between layers |
| Soft caramels | 1½ cups (≈11 oz) | Unwrapped |
| Heavy cream or milk | 2 tbsp | Helps caramel melt smoothly |
| Butter | 2 tbsp | Adds richness |
| Flaky sea salt | To taste | For finishing |
Instructions
- Prepare the Pan – Line an 8×8-inch dish with parchment, leaving extra on the sides to lift the bars out later.
- Chocolate Base – Melt 1 cup chocolate chips with ¼ cup peanut butter in 20-second microwave bursts, stirring until smooth. Spread into the pan and chill for about 10 minutes.
- Caramel Layer – Heat the caramels with the cream and butter until melted and smooth. Mix in the crushed pretzels and spread over the chocolate layer.
- Top Layer – Melt the remaining ½ cup chocolate chips with the remaining ¼ cup peanut butter. Pour over the caramel mixture and smooth the top.
- Finish – Sprinkle flaky salt over the surface. Refrigerate for at least 1 hour, or until fully set.
- Slice & Enjoy – Use the parchment to lift the block out, cut into squares or bars, and serve.
✨ These bars are quick, travel-friendly, and always a crowd-pleaser — proof that great desserts don’t need an oven at all.
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