These indulgent, no-bake bars combine the rich, buttery depth of caramel with a salty crunch from pretzels and a smooth layer of chocolate on top. With a perfect balance of textures and flavors, this simple dessert is ideal for festive gatherings, party trays, or satisfying sweet cravings without turning on the oven.
1tablespoonof coconut oil or neutral vegetable oil
1½teaspoonsof coarse sea saltwith extra for finishing
2cupsof semi-sweet chocolate chips
3cupsof small pretzelsgently broken into coarse pieces
1teaspoonof vanilla essence
1cupof firmly packed brown sugar
Instructions
Line a 9x13-inch rectangular dish with parchment paper, allowing some paper to hang over the edges for easy removal later.
In a medium saucepan set over medium heat, combine the melted butter, packed brown sugar, and heavy cream. Stir continuously while bringing the mixture to a gentle boil. Let it bubble for 4 to 5 minutes, whisking often, until the caramel begins to thicken slightly.
Take the pan off the heat and stir in the vanilla extract and 1 teaspoon of sea salt. Allow the mixture to cool for approximately 5 minutes.
Scatter half of the crushed pretzels across the base of the prepared dish, forming an even layer. Gently pour the caramel mixture over the pretzels, ensuring full coverage. Evenly distribute the remaining pretzel pieces on top of the caramel and press them down lightly.
Place the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until fully melted and smooth.
Pour the melted chocolate over the pretzel-caramel layer and use a spatula to spread it into a smooth, uniform coating.
Sprinkle additional sea salt over the chocolate while still soft. Refrigerate the entire dish for a minimum of 2 hours, or until the bars have fully firmed up.
Once chilled, lift the slab out of the pan using the parchment overhang. Slice into bars and serve as desired.
Notes
These bars can be stored in an airtight container in the refrigerator for up to one week. For a slightly softer bite, let them sit at room temperature for a few minutes before serving.