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