Name: Salted Caramel Pretzel Magic Bars
Prep time: 15 min
Cook time: 30 min
Total time: PT-490376H38M34S
Cuisine: American
Ingredients: 1 cup unsalted butter, melted; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 2 cups all-purpose flour; 1 cup (6 oz) semi-sweet chocolate chips; 1 cup (6 oz) milk chocolate chips; 1/2 cup chopped pretzels; 1 cup caramel sauce (or dulce de leche)

Salted Caramel Pretzel Magic Bars are everything I want in a dessert: sweet, salty, gooey, crunchy, and completely addictive. With a buttery shortbread base, two types of chocolate chips, rich caramel sauce, and a salty pretzel crunch on top, these bars strike the perfect balance between indulgent and satisfying. They’re easy to make and even easier to devour — ideal for parties, gifting, or when I just need something sweet to brighten the day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, melted

1/4 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

2 cups all‑purpose flour

1 cup (6 oz) semi‑sweet chocolate chips

1 cup (6 oz) milk chocolate chips

1/2 cup chopped pretzels (crushed pretzel rods work well for finer crunch)

1 cup caramel sauce (or dulce de leche for a richer flavor)

Directions

I start by preheating the oven to 350 °F (175 °C) and lining an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.

In a bowl, I whisk together melted butter, sugar, vanilla extract, and salt.

I add the flour and mix until the dough comes together, then press it evenly into the bottom of the pan to form a crust.

I bake the crust for 15–18 minutes, until it turns lightly golden.

Once out of the oven, I immediately scatter both types of chocolate chips over the hot crust so they soften nicely.

I drizzle the caramel sauce generously over the top.

Then I sprinkle the chopped pretzels over everything for that signature salty crunch.

I return the pan to the oven for another 10–12 minutes until the chocolate is melted and bubbly around the edges.

After baking, I let the bars cool completely in the pan on a wire rack. Once cooled, I lift them out using the parchment and slice into squares.

Servings and timing

This recipe makes about 16 bars.

Prep Time: 15 minutes

Bake Time: 30 minutes

Total Time: Approximately 45 minutes, plus cooling time

Calories: About 300 kcal per bar

Variations

I sometimes use white chocolate chips or butterscotch chips for a different twist.

For a nutty crunch, I add a handful of chopped pecans or almonds along with the pretzels.

A sprinkle of flaky sea salt on top before the final bake gives an extra salty hit I really enjoy.

Swapping in peanut butter chips or adding a peanut butter swirl to the caramel layer creates a delicious peanut butter-caramel flavor combo.

I’ve also used graham cracker crumbs or crushed cookies for the base instead of shortbread for a different texture.

Storage/Reheating

I store these bars in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I refrigerate them for up to a week or freeze for up to 2 months. To serve from the freezer, I let them thaw at room temperature. I don’t usually reheat them, but if I want a gooier texture, I’ll warm a bar in the microwave for about 10 seconds.

FAQs

What type of caramel sauce works best?

I usually use a thick, high-quality store-bought caramel sauce or dulce de leche for a richer flavor. If it’s too runny, I reduce the amount slightly or cook it down a bit.

Can I use a different type of chocolate?

Yes, I mix and match with dark chocolate, white chocolate, or even peanut butter chips depending on what I’m craving or what’s in the pantry.

Do I need to refrigerate these bars?

Not necessarily. I keep them at room temperature in an airtight container for a few days, but refrigerating extends their freshness.

How do I get clean cuts when slicing the bars?

I always let them cool completely first. Using a sharp knife and wiping it clean between cuts helps get those perfect squares.

Can I make these gluten-free?

Yes, I’ve made them using a 1:1 gluten-free all-purpose flour blend and gluten-free pretzels with great results.

Conclusion

Salted Caramel Pretzel Magic Bars are one of my favorite easy desserts. They deliver bold flavor, satisfy every craving, and look just as amazing as they taste. Whether I’m making them for a crowd or keeping a stash for myself, they never last long — and they never disappoint.

📖 Recipe:

Salted Caramel Pretzel Magic Bars

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Author: Sophia
Total Time: 45 minutes plus cooling
Yield: 16 bars
Diet: Vegetarian

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Description

Salted Caramel Pretzel Magic Bars are sweet, salty, crunchy, and gooey dessert bars made with a buttery shortbread crust, two types of chocolate chips, rich caramel sauce, and crunchy pretzels. They’re easy to make, crowd-pleasing, and highly customizable.

Ingredients

1 cup unsalted butter, melted

1/4 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

2 cups all-purpose flour

1 cup (6 oz) semi-sweet chocolate chips

1 cup (6 oz) milk chocolate chips

1/2 cup chopped pretzels

1 cup caramel sauce (or dulce de leche)

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Instructions

Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a mixing bowl, whisk together the melted butter, granulated sugar, vanilla extract, and salt.
Add the flour and mix until a dough forms.
Press the dough evenly into the prepared baking pan to form the crust.
Bake the crust for 15–18 minutes, or until lightly golden.
Remove from oven and immediately sprinkle both types of chocolate chips over the hot crust to soften.
Drizzle the caramel sauce evenly over the chocolate layer.
Sprinkle chopped pretzels over the top.
Return the pan to the oven and bake for an additional 10–12 minutes, until the chocolate is melted and bubbling at the edges.
Allow bars to cool completely in the pan on a wire rack.
Once cooled, lift the bars out using the parchment paper and cut into squares.