Salted Chocolate and Caramel Pretzel Bars " SPECIAL "

These Salted Chocolate and Caramel Pretzel Bars are a study in contrast—sweet and salty, soft and crunchy, indulgent yet balanced. Inspired by classic pâtisserie techniques and modern dessert bars served in contemporary restaurants, this dessert delivers layered textures and deep, satisfying flavors in every bite.

A buttery pretzel crust forms the foundation, offering a savory crunch that anchors the dessert. Above it lies a smooth, golden caramel layer, rich and luscious without being overpowering. The final touch is a glossy blanket of dark chocolate, finished with a delicate sprinkle of flaky sea salt that sharpens the sweetness and elevates the entire composition.

Perfect for dessert menus, special events, or refined home baking, these bars are designed to impress while remaining approachable. They slice cleanly, plate beautifully, and pair exceptionally well with coffee, espresso, or a glass of cold milk.

Ingredients

Pretzel Crust

2 cups salted pretzels, finely crushed
¾ cup unsalted butter, melted
¼ cup brown sugar

Caramel Layer

1 cup granulated sugar
6 tablespoons unsalted butter, room temperature
½ cup heavy cream, warmed
½ teaspoon sea salt

Chocolate Topping

1½ cups dark chocolate (60–70%), chopped
1 tablespoon coconut oil or unsalted butter

Finishing

Flaky sea salt, for garnish

Equipment

9×13-inch baking pan
Parchment paper
Saucepan
Heatproof bowl

Instructions

Prepare the Crust
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
In a bowl, combine crushed pretzels, melted butter, and brown sugar. Press firmly into the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
Make the Caramel
In a medium saucepan over medium heat, melt the sugar, stirring gently until it turns a deep amber color.
Carefully whisk in butter until smooth. Slowly add the warm cream, stirring constantly. Cook for 1–2 minutes until thickened. Remove from heat and stir in sea salt.
Assemble the Layers
Pour the warm caramel evenly over the pretzel crust. Allow it to set for 15–20 minutes at room temperature.
Prepare the Chocolate Topping
Melt dark chocolate with coconut oil in a heatproof bowl over simmering water or in short microwave intervals. Stir until smooth.
Finish the Bars
Pour the melted chocolate over the caramel layer, spreading evenly. Sprinkle with flaky sea salt.
Refrigerate for at least 1 hour, or until fully set.
Serve
Lift from the pan using parchment paper, slice into bars, and serve.