Caramel Chocolate Crunch Bars

 These bars are the ultimate sweet and salty treat! A crunchy pretzel crust is layered with a rich, chewy caramel and topped with a smooth chocolate shell. They're irresistibly easy to make and perfect for parties, gifts, or a special snack.

Prep Time: 20 minutes | Cook Time: 10 minutes | Chill Time: 1 hour 30 minutes | Total Time: 2 hours
Course: Dessert
Cuisine: American

Ingredients

For the Pretzel Crust:

• 2 cups finely crushed pretzels

• ½ cup (1 stick) unsalted butter, melted

• ¼ cup granulated sugar

For the Caramel Layer:

• 1 cup packed light brown sugar

• ½ cup (1 stick) unsalted butter

• ¼ cup heavy cream

• ½ teaspoon vanilla extract

For the Chocolate Topping:

• 1 ½ cups semi-sweet chocolate chips

• ½ teaspoon coconut oil or shortening (optional, for shine)

• ¼ cup white chocolate chips (optional, for drizzling)

Instructions

1. Prepare the Crust:

• Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.

• In a medium bowl, stir together the crushed pretzels, melted butter, and granulated sugar until the mixture resembles wet sand.

• Press the mixture firmly and evenly into the bottom of the prepared pan.

• Bake for 8-10 minutes, until set. Place the pan on a wire rack to cool completely.

2. Make the Caramel Layer:

• In a medium saucepan, combine the brown sugar, butter, and heavy cream.

• Cook over medium heat, stirring constantly, until the butter melts and the mixture comes to a gentle boil.

• Once boiling, continue to cook and stir for 4-5 minutes. The caramel is ready when it has thickened slightly and coats the back of a spoon.

• Remove from heat and stir in the vanilla extract.

• Immediately pour the caramel evenly over the cooled pretzel crust.

• Transfer the pan to the refrigerator and chill for 30 minutes, or until the caramel is set.

3. Add the Chocolate Topping:

• Place the semi-sweet chocolate chips (and coconut oil, if using) in a microwave-safe bowl. Microwave in 30-second intervals, stirring well each time, until the chocolate is completely smooth.

• Pour the melted chocolate over the chilled caramel layer and spread it into an even layer using an offset spatula or the back of a spoon.

• For a decorative finish, melt the white chocolate chips and drizzle it over the dark chocolate layer using a fork or a small piping bag.

4. Set and Serve:

• Return the pan to the refrigerator and chill for at least 1 hour, or until the chocolate is completely firm.

• Once set, use the parchment paper overhang to lift the entire block out of the pan. Place it on a cutting board and slice into bars with a sharp knife.

Pro Tips for Success

• Crushing Pretzels: You can crush the pretzels in a zip-top bag using a rolling pin or pulse them in a food processor. A mix of fine and small pieces gives the crust great texture.

• Slicing Cleanly: For perfectly clean slices, warm your knife under hot water, wipe it dry, and then cut. Repeat between slices.

• Storage: Store these bars in an airtight container in the refrigerator for up to one week. They are best served cool.