How to Make Caramel Chocolate Crunch Bars
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Prepare the Base
Preheat oven to 350°F (175°C). Mix crushed pretzels, melted butter, and sugar in a bowl. Press firmly into a greased 9×9-inch baking pan. Bake 8–10 minutes. Cool completely. -
Make the Caramel
In a saucepan over medium heat, combine brown sugar, butter, and heavy cream. Stir constantly until the mixture comes to a boil. Continue cooking 4–5 minutes until thickened. Remove from heat and stir in vanilla. Pour over cooled crust. Chill for 30 minutes. -
Add the Chocolate
Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each. Spread over caramel layer. If desired, melt white chocolate and drizzle decoratively. -
Chill & Slice
Refrigerate at least 1 hour or until set. Slice into bars and serve.
Serving Suggestions
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Cut into bite-sized squares for party platters.
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Serve with coffee or hot cocoa for a cozy treat.
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Wrap in parchment and gift in cookie boxes for the holidays.
Tips for Perfect Bars
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Press the pretzel base firmly to prevent crumbling.
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Let caramel cool slightly before adding chocolate so layers don’t blend.
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Use a hot knife (wiped clean between cuts) for neat slices.
Storage
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Store in an airtight container in the fridge for up to 1 week.
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Freeze for up to 2 months — just thaw in the fridge before serving.
Frequently Asked Questions
Can I make these gluten-free?
Yes — use gluten-free pretzels.
Can I use store-bought caramel sauce?
You can, but homemade caramel in this recipe holds its shape better.
Can I double the recipe?
Yes! Use a 9×13-inch pan and adjust baking/cooling times slightly.
Final Thoughts
If you’ve been looking for a no-fuss, high-reward dessert, these Caramel Chocolate Crunch Bars are the answer. They’re a little bit candy, a little bit cookie, and completely irresistible. One bite, and you’ll understand why I keep a batch in my freezer “just in case.”
