Peanut Butter Pretzel Caramel Chocolate Bars

Name: Peanut Butter Pretzel Caramel Chocolate Bars
Prep time: 2 h 45 min
Cook time: 12 min
Total time: 2 h 57 min
Yield: 20 bars
Ingredients: 1 ¼ cups all-purpose flour; ⅔ cup powdered sugar; ⅓ cup natural, unsweetened or Dutch-process cocoa powder; ¼ teaspoon salt; 1 cup salted butter, melted; 14 ounces soft caramels, unwrapped (see note); ¼ cup heavy cream; 1 ½ cups lightly crushed or broken pretzel sticks; 1 cup creamy peanut butter (see note); ¼ cup salted butter, softened; ¾ cup powdered sugar; ½ teaspoon vanilla; 2 cups semisweet chocolate chips; 1 cup heavy cream

User Reviews

4.7

186 reviews

Excellent

Prep Time
2 hrs 45 mins
Cook Time
45 mins
Total Time
2 hrs 57 mins
Servings
20 bars
Course
Dessert
Cuisine
American

Peanut Butter Pretzel Caramel Chocolate Bars

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

Chocolate Shortbread:

1 ¼ cups all-purpose flour
⅔ cup powdered sugar
⅓ cup natural, unsweetened or Dutch-process cocoa powder
¼ teaspoon salt
1 cup salted butter, melted

Caramel Layer:

14 ounces soft caramels, unwrapped (see note)
¼ cup heavy cream
1 ½ cups lightly crushed or broken pretzel sticks

Peanut Butter Layer:

1 cup creamy peanut butter (see note)
¼ cup salted butter, softened
¾ cup powdered sugar
½ teaspoon vanilla

Chocolate Ganache:

2 cups semisweet chocolate chips
1 cup heavy cream

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Instructions

For the shortbread layer: preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan (can also line with parchment paper). Set aside.
In a medium bowl, whisk together the flour, powdered sugar, cocoa powder, and salt. Stir in the melted butter until a soft dough forms. Bake for 10-12 minutes until set (I like the crust slightly under baked so it's not dry and crumbly). Cool completely.
For the pretzel caramel layer:in a microwave-safe bowl, combine the caramels and cream and microwave in 1-minute intervals, stirring in between, until smooth and melted. Option 1: spread caramel over the cooled chocolate shortbread layer and sprinkle with crushed pretzels. Option 2: stir the pretzels into the warm caramel and dollop across chocolate shortbread layer, pressing into an even layer with greased hands.
For the peanut butter layer: in a medium bowl, combine the peanut butter, butter, powdered sugar, and vanilla, and beat with an electric mixer until creamy and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed. Spread over the pretzel caramel layer. Refrigerate while making the chocolate ganache.
For the chocolate ganache: add the chocolate chips to a medium bowl. Microwave or heat the cream on the stovetop until just below a simmer. Pour the cream over the chocolate. Let sit for 2-3 minutes. Stir to combine until glossy and smooth. Let cool for a few minutes until no longer warm. Spread over the peanut butter layer.
Refrigerate the bars until set, at least 20 minutes but up to 24 hours. If refrigerated longer than an hour or so, take the bars out 15-20 minutes before cutting and serving so the caramel layer softens just a bit.

Notes

Caramels: I usually use Trader Joe's soft vanilla caramels. Other brands (such as Kraft or Brach's) should work as well. The consistency of the melted caramel will vary based on brand.
Peanut Butter: I have only ever made these bars with traditional creamy peanut butter (not natural peanut butter or crunchy peanut butter).

Nutrition Information

Show Details

Serving 1 bar Calories 497kcal (25%) Carbohydrates 48g (16%) Protein 7g (14%) Fat 32g (49%) Saturated Fat 13g (65%) Cholesterol 29mg (10%) Sodium 348mg (15%) Fiber 3g (12%) Sugar 29g (58%)