Try these decadent salted caramel chocolate bars that include pecans, pretzels and more. An easy make ahead recipe that freezes well too.
This yummy salted caramel chocolate bar recipe came to me while thinking of something to bring to my sister’s house for a Saturday night football game.
She already had a bunch of great food prepared but I always like to bring something, and the game didn’t even start until 8 pm. So, I asked her if she would like me to bring something sweet because by that time of night I am usually craving a little chocolate.
Salted Caramel Chocolate Bars
One trend I kept seeing was salted caramel, and I really loved the salted caramel chocolates that my husband bought me for Christmas so I thought maybe I should make something with this trendy topping.
So with two ingredients in mind, salted caramel and chocolate and not much time I thought about seven-layer cookies. You know, the recipe that has been around forever. You can always find it in a local church or neighborhood cookbook. By now I know the recipe by heart.
Making Salted Caramel Chocolate Bars
Seven layer cookies start with a graham cracker crust but I didn’t have any so I use pretzels instead. After all pretzels and chocolate work great together and I have used pretzels for my Strawberry Jello Parfait as a crust before and it’s great.
I used pecans for the top layer instead of traditional walnut just because we like them. In my opinion, pecans taste great with chocolate. I even made a delicious Chocolate Pecan Pie for Thanksgiving and everyone loved it.
You can easily change up these ingredients yourself with some of your own favorites. That’s what makes it so fun.
Oh, and did I mention that they are great for making ahead. And, they freeze well.
- 2 cups crushed pretzels
- 2 T sugar
- stick of butter melted, 1/2 c
- 12 oz bag of chocolate chips
- 1 can of sweetened condensed milk
- 12 oz bag of butterscotch chips
- 1 cup finely chopped pecans
- 1/2 c salted caramel sauce
- Preheat oven to 350 degrees
- Coat a 9 x 13 inch glass pan with cooking spray
- Mix chopped pretzel pieces, butter and sugar together and press into the bottom of your pan
- Sprinkle chocolate and butterscotch chips over top
- Drizzle the sweetened condensed milk over entire pan until empty
- Sprinkle pecans evenly
- Drizzle caramel over the top for the final layer
- Bake for 35 minutes.
- Cool and cut into bars
- Freezes well.
I have listed the yield at 30 but these are so rich you could easily cut them up more. 30 pieces would mean cutting 6 rows and five the other way. However, you could cut them 8 x 6 making 48 pieces.
Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 191Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 9mgSodium: 83mgCarbohydrates: 20gFiber: 1gSugar: 16gProtein: 2g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.