Salted Caramel Pretzel Recipe

Prepare and press crust

Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment, leaving an overhang for easy removal. Place 3 cups of mini pretzels in a food processor and pulse until they reach coarse crumbs (some small pieces remaining for crunch). Alternatively, place pretzels in a resealable bag and crush with a rolling pin.

Transfer crushed pretzels to a bowl and stir in 6 tablespoons melted unsalted butter, 2 teaspoons granulated sugar, and 1 teaspoon fine sea salt until evenly moistened. The mixture should hold together when pressed. Press the mixture firmly and evenly into the bottom of the prepared pan using the bottom of a glass or a measuring cup to compact it.

Bake the crust for 8–10 minutes until set and slightly darker. Remove from the oven and allow to cool while you make the caramel. Keep the oven on if you plan to warm the chocolate for drizzling later.

Make the caramel

In a medium, heavy-bottomed saucepan, add 1 cup granulated sugar and 2 tablespoons water. Stir gently just to moisten the sugar (avoid splashing sugar on the sides). Place the pan over medium heat and cook without stirring; gently swirl the pan occasionally to promote even melting. Watch carefully as the sugar melts, then turns amber — this will take about 6–10 minutes.

When the sugar reaches a deep amber color, remove the pan from heat and immediately add 6 tablespoons unsalted butter. Be careful — the mixture will bubble vigorously. Whisk until the butter is fully incorporated.

Slowly pour in 1 cup heavy cream while whisking; the mixture will bubble up strongly. Return the pan to low heat and stir until the sauce is smooth and any hard sugar bits dissolve, about 1–2 minutes. Stir in 1 teaspoon vanilla extract and 1 teaspoon flaky sea salt. Taste and adjust salt if desired. Let the caramel cool for 10 minutes so it thickens slightly but is still pourable.

Pour about two-thirds of the warm caramel evenly over the cooled pretzel crust, spreading with a spatula to the edges. Reserve the remaining caramel for drizzling and topping. Place the pan in the refrigerator for 20–30 minutes, or until the caramel is set but still slightly tacky.

Add chocolate and extras

Gently heat 4 ounces chopped dark chocolate using a double boiler or microwave in 20–30 second bursts, stirring between bursts, until smooth and glossy. If using the oven, briefly warm the pan so chocolate melts on contact.

Remove the pan from the refrigerator. Drizzle the melted dark chocolate across the set caramel layer using a spoon or a small piping bag. Next, scatter 1 cup coarse pretzel pieces evenly over the top while the chocolate is still wet so pieces adhere.

Warm the reserved caramel briefly if it has thickened; then drizzle it decoratively over the chocolate and pretzels. Sprinkle 1 teaspoon extra flaky sea salt evenly across the top to finish.

Return the pan to the refrigerator for 30–45 minutes until fully set. For cleaner slices, let the bars sit at room temperature 10–15 minutes before cutting. Using the parchment overhang, lift the slab from the pan and cut into 12 equal squares with a sharp knife, wiping the blade between cuts.