Comments on: Salted Chocolate and Caramel Pretzel Bars

By: Peg

Peg — Sat, 30 Dec 2023 21:19:16 +0000

Delicious and so easy to make.

By: Kathie Yoder

Kathie Yoder — Thu, 21 Dec 2023 06:18:09 +0000

Is it possible to use caramel ice cream topping instead of melted caramel?

By: Wendy

Wendy — Wed, 13 Dec 2023 00:03:27 +0000

Hi! I’m SO excited to try this recipe! I would like to add mini marshmallows to these and make them more as clusters than bars. Any hints on doing this? I’m thinking I could mix the marshmallows and the pretzels in with the caramel, drop spoonfuls of chocolate on the sheet, then top with the caramel mixture, and top it off with a chocolate drizzle. Obviously proportions would be a bit different with the added ingredient, but I would like to try this. What do you think?

By: Lauren Allen

Lauren Allen — Mon, 11 Dec 2023 16:17:37 +0000

In reply to Sheryl. Yes, they will keep well in the fridge for 1-2 weeks, and you could freeze them in an air-tight container.

By: Sheryl

Sheryl — Sun, 10 Dec 2023 16:02:33 +0000

How far ahead can you make these? Will they keep in the refrigerator or can you freeze them? Thank you

By: Jean

Jean — Fri, 10 Nov 2023 22:31:20 +0000

I had printed out this recipe in 2017, but never made it until today. Big mistake. I could’ve been enjoying these for the past 5 years!!! I used a 9×12 pan with parchment paper. They turned out great tasting. Next time, I’m going to use 18 oz of chocolate, split 12 & 6, just because I like a thicker base. But the base, as written, is definitely easier to cut once they’ve chilled… Because of the size pan, I was scared to put more than about 6 oz of pretzels in – but I was using Snyder square Butter Pretzels because I couldn’t find the twists, so that may have taken up a little more space. The caramel bits were perfect, but again, I’m a hog so I’d probably put in 12-14 oz of those. LOL. Once the bars were done this far, mine didn’t look as pretty as the picture… Sooooo, oink that I am, I melted about 12 oz of Ghirardelli White Vanilla Melting Wafers and spread it over the whole thing, immediately topping with some sparkly gold sprinkles. Then chilled. They were awesome!! The sea salt is really good in this recipe. I was generous to myself there as well. I’ll definitely be making these again! Note to Melisa: Even after being chilled for several hours, my caramel filling was still soft and chewy. I did put the 2 Tbsp of water into the bowl with the caramel dots. I noticed that the caramels wouldn’t really “melt” unless I stirred them in the bowl. That seemed to be a crucial factor in mine – ya gotta stir them, and not just let them melt….