Salted Honey Caramel Pretzel Bars

Caramel pretzel bars are everything you need and more in a sweet, chocolate bar for the holiday season and beyond. These bars are the perfect combination of sweet and salty, and a great treat to whip up for a potluck, bake sale, or just to keep for yourself.

Why you’ll love these caramel pretzel bars:

• They are sweet and salty
• They are easy-to-make
• Perfect for potlucks, or bake sales
• Vegetarian friendly (and can be made vegan) 

What are the benefits of honey?

These caramel pretzel bars have the addition of honey. Yes, I know what you’re thinking… “Maria, aren’t you vegan?”. Well even though I do eat primarily plant-based, I also allow myself to eat whatever my body wants and needs. Honey is a great ingredient for cooking and baking. It’s a healthier sweetener, and I use BeeMaid because it’s made locally in Canada by Canadian beekeepers. I like to know where my food comes from and trust BeeMaid to add to my recipes. 

Honey is not only a great sweetener in recipes, but it also is loaded with antioxidants. And don’t we all want more antioxidants in our lives?

How do you make caramel pretzel bars?

This recipe does take time, however, it is quite easy, and even a novice baker can pull it off. Here is how you make these yummy, crunchy, caramel pretzel bars: 

1. Preheat your oven to 350 F and line a 9-inch baking sheet with parchment paper.  Leave an overhang on all sides for easy pan removal. Set aside.
2. In a large mixing bowl, using a hand mixer, mix the butter together till smooth.  For around 1 minute.  To the bowl, add the all-purpose flour, brown sugar, honey, and sea salt.  Mix for 1-2 minutes. The mixture should be crumbly.
3. Using your hands form a ball and transfer it to the lined baking sheet.  Flatten the mixture by pressing tightly into the pan. Now, add the pretzel pieces evenly on top. Bake for 20 minutes and let it cool completely before adding the next layer.
4. To a small pot, add the condensed coconut milk, brown sugar, and honey. Cook on low heat, whisking consistently to avoid burning. The caramel will become brown and rich looking, just keep whisking.
5. Once it starts to bubble, shut off the heat, and add in the butter.  Stir till combined and then pour over the completely cooled shortbread pretzel base layer.
6. Melt the chocolate and coconut oil in a small pot, on low low heat.  Stirring just till melted then remove from heat and continue to combine.  Pour the chocolate mixture over the cooled caramel and top it with big sea salt flakes.
7. Place in the fridge to cool completely.
8. Using the overhanging parchment, remove the bars and cut them into slices.
9. Enjoy!!

Want to make this vegan? Swap out the honey for maple syrup or agave. 

Other sweet recipes to make:

• Vegan Brownie Muffins
• Easy Vegan Chocolate Cake
• One-Bowl Vanilla Honey Cake
• Vegan Deep-Dish Chocolate Chip Cookie Skillet

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Caramel Pretzel Bars

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These caramel pretzel bars are so damn good! They're easy, crunchy, the perfect sweet and salty combo, and vegetarian-friendly.

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Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Vegetarian

Cuisine Baked Goods

Servings 20

Ingredients

  

1x2x3x

• 1/2 cup unsalted vegan or regular butter room temperature
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 2 tbsp. Bee Maid Honey
• dash of sea salt
• 1 tsp vanilla
• 1 can of condensed coconut milk 320 g/11.25 ounces
• 1/4 cup brown sugar
• 1/4 cup Bee Maid Honey
• 1/4 cup vegan butter
• 2 handfuls of crushed pretzels
• 1 cup vegan chocolate chips
• 1 tbsp. coconut oil
• 1 tbsp. large flaky sea salt

Instructions

 

• Preheat your oven to 350 F and line a 9-inch baking sheet with parchment paper.  Leave overhang on all sides for easy pan removal.  Set aside.
• In a large mixing bowl, using a hand mixer, mix the butter together till smooth.  For around 1 minute.  To the bowl, add the all-purpose flour, brown sugar, 2 tbsp. honey and sea salt.  Mix for 1-2 minutes.  The mixture should be crumbly.  Using your hands form a ball and transfer to the lined baking sheet.  Flatten the mixture by pressing tightly into the pan. Now, add the pretzel pieces evenly on top. Bake for 20 minutes and let it cool completely before adding the next layer.
• To a small pot, add the condensed coconut milk, brown sugar and 1/4 cup of honey.  Cook on low heat, whisking consistently to avoid burning. The caramel will become brown and rich looking, just keep whisking. Once it starts to bubble, shut off the heat and add in the butter.  Stir till combined and then pour over the completely cooled shortbread pretzel base layer.
• Melt the chocolate and coconut oil in a small pot, on low low heat.  Stirring just till melted then remove from heat and continue to combine.  Pour the chocolate mixture over the cooled caramel and top it with big sea salt flakes.
• Place in the fridge to cool completely.
• Using the overhanging parchment, remove the bars and cut them into slices.

Notes

You can use white sugar in place of brown sugar.  Coconut sugar works fine too!

This recipe also works fine with regular butter.

To speed up the cooling process you can add the 9-inch tray into the fridge between layer preparation.

Lasts in an airtight container in the fridge for up to a week.

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