Peanut Butter Pretzel Caramel Chocolate Bars are the ultimate sweet and salty treat, combining luscious peanut butter, crunchy pretzels, gooey caramel, and rich chocolate in one unforgettable layered dessert. These bars bring together favorite flavor profiles in one go, making them a show-stopper for parties, holidays, or whenever you need a serious indulgence.
Why You’ll Love These Peanut Butter Pretzel Caramel Chocolate Bars
From the first time I made these bars, I fell completely in love with the contrast of textures and flavors: the buttery chocolate shortbread base gives way to chewy caramel with salty pretzel crunch, followed by a fluffy peanut-butter layer and topped with glossy chocolate ganache. It’s decadent but totally worth the effort. Whether you’re baking for friends or just treating yourself, these bars deliver the kind of dessert that people remember.
Ingredients
Chocolate Shortbread:
- 1 ¼ cups (178 g) all-purpose flour
- ⅔ cup (76 g) powdered sugar
- ⅓ cup (28 g) unsweetened cocoa powder (natural or Dutch–process)
- ¼ teaspoon salt
- 1 cup (227 g) salted butter, melted
Caramel Layer:
- 14 oz (397 g) soft caramels, unwrapped
- ¼ cup heavy cream
- 1 ½ cups (128 g) lightly crushed or broken pretzel sticks
Peanut Butter Layer:
- 1 cup (255 g) creamy peanut butter
- ¼ cup (57 g) salted butter, softened
- ¾ cup (86 g) powdered sugar
- ½ teaspoon vanilla
Chocolate Ganache:
- 2 cups (340 g) semisweet chocolate chips
- 1 cup heavy cream
Step-by-Step: How to Make Peanut Butter Pretzel Caramel Chocolate Bars
- Prepare the shortbread layer: Preheat the oven to 350 °F (about 175 °C). Grease a 9×13-inch baking dish lightly or line it with parchment paper for easy removal. In a medium bowl, whisk together flour, powdered sugar, cocoa powder and salt. Stir in the melted butter until a soft dough forms. Press into the prepared pan and bake for 10–12 minutes (slightly under-baking is ok so it stays tender rather than dry). Cool completely.
- Make the caramel-pretzel layer: In a microwave-safe bowl, combine the unwrapped caramels with the heavy cream. Microwave in 1-minute intervals, stirring between each interval, until the mixture is smooth and melted. Then either:
- Option A: Spread the melted caramel over the cooled shortbread, then sprinkle the crushed pretzel sticks on top; or
- Option B: Stir the pretzel pieces into the warm caramel, then dollop/spread that mixture evenly over the shortbread layer (press gently with greased hands if needed).
- Make the peanut butter layer: In a medium bowl, combine the creamy peanut butter, softened butter, powdered sugar and vanilla. Beat with an electric mixer for 1–2 minutes until creamy and fluffy, scraping the bowl as needed. Spread this mixture evenly over the pretzel-caramel layer. Refrigerate the bars while you prepare the ganache layer.
- Make the chocolate ganache: Place the chocolate chips in a medium bowl. Heat the heavy cream (microwave or stovetop) until it is just below a simmer. Pour the hot cream over the chocolate chips and let sit for 2–3 minutes. Stir until the mixture is glossy and smooth. Let cool for a few minutes until it’s no longer warm but still fluid, then spread over the peanut butter layer.
- Chill and cut: Refrigerate the assembled bars until set—at least 20 minutes, up to 24 hours. If the bars have been refrigerated more than an hour or so, remove them 15–20 minutes before cutting so the caramel layer softens slightly for easier slicing. Use a sharp knife or bench scraper, wiping clean between cuts for tidier squares.
Helpful Tips
- Line your pan with parchment paper with overhang. This allows you to lift the whole block out for easier cutting.
- Crush pretzels lightly so you get crunch without turning them into dust. Pretzel sticks are preferred for texture.
- Don’t over-bake the shortbread. Slight under-baking keeps it tender and less crumbly.
- If your caramel seems too thick to spread, add a tablespoon or two more heavy cream and reheat gently until smooth.
- Chill the bars thoroughly before cutting for cleaner slices. Wipe your knife between cuts to prevent dragging layers.
- Room temperature before cutting helps. If overly chilled, the ganache and caramel can crack when cut; letting it sit 15 minutes helps.
Substitutions And Variations
- Nut-free option: Substitute sunflower butter for peanut butter and use butter in place of salted butter if needed.
- Crunch variation: Swap half the pretzels for salted roasted peanuts or cornflakes for extra crunch.
- Base variation: Instead of the chocolate shortbread base you could use a thin brownie layer (per the original recipe note) for a fudgy version.
- Chocolate variation: Use dark chocolate for the ganache layer for a richer, less sweet finish.
- Caramel alternative: If you dislike the wrapped caramels, you could make homemade caramel sauce and chill it until thick before layering—but be cautious of pretzels getting soggy if caramel is too fluid.
Storage Instructions
Store the bars covered in the refrigerator. They will keep for up to 4–5 days. For firmer bars, chill longer; for softer texture, remove from fridge ~15 minutes before serving. The bars can also be frozen in an airtight container, separated by parchment paper. Thaw in the fridge or at room temperature before serving for best texture.
Nutritional Information
- Calories: 497 kcal
- Carbohydrates: 48 g
- Protein: 7 g
- Fat: 32 g
- Saturated Fat: 13 g
- Cholesterol: 29 mg
- Sodium: 348 mg
- Fiber: 3 g
- Sugar: 29 g
Serving Suggestions
- Serve chilled or slightly warmed (take out of fridge 10–15 minutes ahead) for a soft caramel and ganache.
- Cut into small squares (e.g., 2×2 or 1½×1½ inch) for bite-sized treats at gatherings.
- Pair with a cold glass of milk or a strong black coffee to balance the sweetness.
- Add a sprinkle of flaky sea salt on the ganache layer just before serving for an extra salty-sweet pop.
- Great for bake sales, potlucks, holiday trays—make ahead and store in an airtight container layered with parchment.
Frequently Asked Questions About Peanut Butter Pretzel Caramel Chocolate Bars
My caramel layer seems really thick after melting—what should I do?
Different brands of soft caramels melt to different consistencies. If yours is too thick and won’t spread well, add a tablespoon or two more heavy cream and gently reheat/stir until smooth.
I don’t have pretzel sticks—can I use another kind of pretzel or snack?
Yes. The recipe suggests pretzel sticks for the best texture (less salty dust), but you could experiment with pretzel twists or broken squares. Just note texture may vary.
Can I freeze these bars?
The original author notes they haven’t tried freezing them and suspects the pretzels may lose their crunch after thawing. If you do freeze, try freezing in an airtight container and thaw in the fridge to preserve structure as much as possible.
Can I skip the peanut butter layer or replace it with something else?
You could skip it (for fewer layers) or replace with a simple vanilla buttercream or a cream cheese frosting for variation. Be aware that this substitution will alter the overall flavor.
Final Thoughts
Thank you so much for trying this Peanut Butter Pretzel Caramel Chocolate Bars recipe. I hope you delight in the way each layer comes together: the tender chocolate shortbread, the salty-crunch of pretzels and caramel, the creamy peanut-butter fluff, and the glossy chocolate top. It’s a bit of effort, but honestly, one of the most satisfying desserts I’ve ever made. I’m so glad you’re part of the food-loving community here, and I can’t wait for you to enjoy making (and eating) this treat. Wishing you ease in the kitchen and lots of joy in every delicious bite.
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Peanut Butter Pretzel Caramel Chocolate Bars
- Total Time: 42 minutes
- Yield: 20 bars 1x
Description
Peanut Butter Pretzel Caramel Chocolate Bars combine sweet and salty layers with rich chocolate, peanut butter, caramel, and pretzels in one irresistible dessert.
Ingredients
Chocolate Shortbread:
1 ¼ cups (178 g) all-purpose flour
⅔ cup (76 g) powdered sugar
⅓ cup (28 g) unsweetened cocoa powder (natural or Dutch–process)
¼ teaspoon salt
1 cup (227 g) salted butter, melted
Caramel Layer:
14 oz (397 g) soft caramels, unwrapped
¼ cup heavy cream
1 ½ cups (128 g) lightly crushed or broken pretzel sticks
Peanut Butter Layer:
1 cup (255 g) creamy peanut butter
¼ cup (57 g) salted butter, softened
¾ cup (86 g) powdered sugar
½ teaspoon vanilla
Chocolate Ganache:
2 cups (340 g) semisweet chocolate chips
1 cup heavy cream
Instructions
- Prepare the shortbread layer: Preheat the oven to 350 °F (about 175 °C). Grease a 9×13-inch baking dish lightly or line it with parchment paper for easy removal. In a medium bowl, whisk together flour, powdered sugar, cocoa powder and salt. Stir in the melted butter until a soft dough forms. Press into the prepared pan and bake for 10–12 minutes (slightly under-baking is ok so it stays tender rather than dry). Cool completely.
- Make the caramel-pretzel layer: In a microwave-safe bowl, combine the unwrapped caramels with the heavy cream. Microwave in 1-minute intervals, stirring between each interval, until the mixture is smooth and melted. Then either:
- Option A: Spread the melted caramel over the cooled shortbread, then sprinkle the crushed pretzel sticks on top; or
- Option B: Stir the pretzel pieces into the warm caramel, then dollop/spread that mixture evenly over the shortbread layer (press gently with greased hands if needed).
- Make the peanut butter layer: In a medium bowl, combine the creamy peanut butter, softened butter, powdered sugar and vanilla. Beat with an electric mixer for 1–2 minutes until creamy and fluffy, scraping the bowl as needed. Spread this mixture evenly over the pretzel-caramel layer. Refrigerate the bars while you prepare the ganache layer.
- Make the chocolate ganache: Place the chocolate chips in a medium bowl. Heat the heavy cream (microwave or stovetop) until it is just below a simmer. Pour the hot cream over the chocolate chips and let sit for 2–3 minutes. Stir until the mixture is glossy and smooth. Let cool for a few minutes until it’s no longer warm but still fluid, then spread over the peanut butter layer.
- Chill and cut: Refrigerate the assembled bars until set—at least 20 minutes, up to 24 hours. If the bars have been refrigerated more than an hour or so, remove them 15–20 minutes before cutting so the caramel layer softens slightly for easier slicing. Use a sharp knife or bench scraper, wiping clean between cuts for tidier squares.
Notes
Use parchment paper for easier cutting and clean layers.
Slightly underbake shortbread for a softer base.
If caramel is too thick, add 1–2 tablespoons of cream and reheat gently.
Use traditional peanut butter, not natural or crunchy.
For the cleanest cuts, chill thoroughly and use a sharp knife wiped clean between slices.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 bar
- Calories: 497 kcal
- Sugar: 29 g
- Carbohydrates: 48 g
- Protein: 7 g