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No Bake Caramel Pretzel Crack Bars

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These No Bake Caramel Pretzel Crack Bars are the perfect combination of sweet, salty, chewy, and crunchy! Made with rich milk chocolate, gooey caramel, and crispy mini pretzels, they’re quick, addictive, and require zero oven time. A crowd-pleasing treat ideal for holidays, potlucks, or a fast family dessert.

Ingredients

Scale

11.5 oz bag Hershey’s Milk Chocolate Chips (reserve ¼ cup separately)

11 oz bag Kraft Caramel Bits

½ cup Reese’s Peanut Butter Chips

8 oz Mini Twist Pretzels

2 tablespoons water (for melting caramel)

Instructions

Step 1: Melt the chocolate base

  1. In a microwave-safe bowl, add 11.5 oz Hershey’s milk chocolate chips, reserving ¼ cup for later.

  2. Microwave in 20-second intervals, stirring in between, until melted and smooth.

  3. Line a cookie sheet or baking tray with parchment paper.

  4. Spread the melted chocolate in an even layer to form the base.

Step 2: Add the pretzel layer

  1. Arrange the mini twist pretzels directly on top of the melted chocolate.

  2. It’s okay if they overlap slightly—just make sure they’re pressed in gently.

Step 3: Melt the caramel

  1. Add 11 oz of Kraft Caramel Bits and 2 tablespoons of water to a bowl.

  2. Microwave for 1½ to 2 minutes, stirring halfway through, until smooth and melted.

  3. Pour and spread the caramel evenly over the pretzel layer.

Step 4: Drizzle chocolate and peanut butter

  1. Melt the reserved ¼ cup of chocolate chips in a small bowl.

  2. In a separate bowl, melt ½ cup Reese’s Peanut Butter Chips using 20-second intervals, stirring each time.

  3. Drizzle both melted mixtures over the top of the caramel using a spoon or piping bag for decorative effect.

Step 5: Set and serve

  1. Let the bars cool completely at room temperature or refrigerate until firm.

  2. Once set, lift from the pan using parchment paper and slice into bars using a sharp knife.

Notes

  • Avoid burning chocolate: Always melt in short intervals and stir frequently.

  • Use a hot knife: For clean slices, run your knife under hot water and wipe dry between cuts.

  • Storage: Store in an airtight container at room temperature for 3 days or in the fridge for up to a week.

  • Freezing: Wrap bars individually in wax paper and store in a freezer-safe bag for up to 2 months.

  • Optional toppings: Sea salt, holiday sprinkles, or crushed candy add flair.

  • Dietary note: Use gluten-free pretzels to make this recipe gluten-free.

Find it online: https://claradelish.com/no-bake-caramel-pretzel-crack-bars/