Salty pretzels, sweet caramel, and melt-in-your-mouth chocolate make up this sweet and salty treat. These easy Pretzel Magic Bars can be ready to eat in under an hour, so what are you waiting for?!
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One of our favorite things to do is to light a fire pit and invited the neighbors to join us-usually with some drinks and sweet treats thrown in the mix. This past Saturday I whipped up these ooey-gooey Caramel Pretzel Bars to share and they were a huge hit as usual!
While I call these simply caramel pretzel bars I’ve heard them called many other names: magic bars, kitchen sink bars, million dollar bars…whatever you prefer to call them one thing is true: they are absolutely delicious!
What I love about these bars is how easy they are to make- no big pile of dishes in the sink to wash afterward.
They’re also the perfect mix of salty and sweet and jam-packed with flavor. Every bite explodes with caramel, chocolate, coconut, and pretzel-it’s fantastic!
Ingredients:
graham crackers
butter
sweetened condensed milk
mini pretzel sticks
caramel bits
milk chocolate chocolate chips
unsweetened shredded coconut
Step by step
Preheat oven to 350 degrees. Spray a 9 by 13 casserole dish with nonstick spray.
Mix melted butter and graham crackers in a medium bowl and then press into the bottom of the prepared dish.
Pour half the can of condensed milk over the graham crackers.
Sprinkle with 1 cup of pretzels.
Melt caramel bits in a small bowl in the microwave according to package instructions. Pour over the pretzels and use a spatula sprayed with nonstick spray to smooth evenly.
Sprinkle with chocolate chips and coconut.
Pour the remaining condensed milk over the bars and top with the remaining pretzels.
Bake for 20-25 minutes or until the coconut is golden. Allow to cool before slicing.
Expert tip: For an extra pretty presentation I like to add some extra chocolate chips on top as well.
Storage
Keep these bars covered at room temperature for up to 5 days. Refrigerate for up to 7 days.
Freeze these bars as a whole or individually in a freezer bag or freezer-safe container(affiliate link) for up to 1 month. Thaw at room temperature.
If you try this recipe please comment and rate it below, I love hearing from you!
Ooey gooey delicious pretzel caramel bars with chocolate chips and coconut-this is such an easy dessert and always a HUGE hit when I make them!
Ingredients
UnitsScale
18 graham crackers (2 sleeves), crushed
6 Tablespoons butter, melted
14 ounce can sweetened condensed milk
1 1/2 cup mini pretzel sticks, broken
11 oz package caramel bits
1cup milk chocolate chocolate chips
1cup unsweetened shredded coconut
Instructions
Preheat oven to 350 degrees.
Spray a 9 by 13 casserole dish with nonstick spray.
Mix melted butter and graham crackers in a medium bowl and then press into the bottom of the prepared dish.
Pour half the can of condensed milk over the graham crackers.
Sprinkle with 1 cup of pretzels.
Melt caramel bits in a small bowl in the microwave according to package instructions.
Pour over the pretzels and use a spatula sprayed with nonstick spray to smooth evenly.
Sprinkle with chocolate chips and coconut.
Pour remaining condensed milk over the bars and top with remaining pretzels. For extra pretty presentation I like to add some extra chocolate chips on top as well.
Bake for 20-25 minutes or until coconut is golden.
Melissa Riker is a recipe developer and online content creator who has been sharing kitchen-tested recipes since 2011. Her passion (other than wine and cheese!) is creating reliable, no-fail recipes for home cooks.
incredibly addictive!!
Can you make these the day before? If so, how would you store it?
Are the caramel bits the Kraft caramels that you have to unwrap?
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Hi Loretta, they are not, they are these: https://amzn.to/2v4My4b You can find them with the chocolate chips at the grocery store. ~Melissa
Do the pretzels get soggy after a day or so?
Is there anything you can use in place of the coconut? I know a lot of people who do not care for it, would they hold together without it?
I don’t think you’d have any problem leaving it out-they’ll be just as amazing without the coconut! ~Melissa
I cannot stand the taste of coconut and so I just omitted it completely and it was fantastic!!!
However, I would suggest to keep in a fridge so that everything stays firm and doesn’t get mushy
I’m glad you liked them Kira! ~Melissa