No-Bake Caramel Pretzel Crack Bars
Ingredients
3 cups mini pretzels, coarsely crushed
1 can (14 oz) sweetened condensed milk
1/2 cup unsalted butter
1/2 cup light brown sugar, packed
1/2 cup caramel sauce
1 cup semi-sweet chocolate chips, melted
Sea salt flakes, for sprinkling (optional)
Instructions
Prepare the Pan
Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
Create the Pretzel Layer
Spread the crushed pretzels evenly across the bottom of the prepared pan to create a solid base.
Make the Caramel Mixture
In a medium saucepan, combine the sweetened condensed milk, butter, and brown sugar. Heat over medium heat, stirring continuously, until the mixture is smooth and begins to bubble. Continue cooking for 3-5 minutes, or until it thickens slightly.
Pour Over Pretzels
Remove the caramel mixture from heat and pour it evenly over the crushed pretzels, spreading it with a spatula to ensure even coverage.
Add the Chocolate Layer
Pour the melted chocolate over the caramel layer, using a spatula to spread it out evenly. For an extra touch, sprinkle sea salt flakes on top.
Chill and Set
Refrigerate the bars for at least 2 hours, or until the chocolate is firm and the layers are set.
Cut and Serve
Once set, use the parchment paper overhang to lift the bars out of the pan. Cut into squares and serve!
Prep Time: 15 minutes
Chill Time: 2 hours
Tips
For Cleaner Slices: Use a warm knife to cut the bars, wiping the blade between cuts.
Storage Tip: Store bars in an airtight container in the refrigerator for up to a week.
