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4.7 from 186 votes

Peanut Butter Pretzel Caramel Chocolate Bars

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 20bars

Amount Per Serving

Calories

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.