Salted Honey Caramel Pretzel Bars

These Salted Honey Caramel Pretzel Bars are the ultimate sweet and salty dessert, combining crunchy, chewy, and gooey textures in every bite. A buttery pretzel crust is topped with rich homemade caramel made with BeeMaid Honey, then finished with a sprinkle of flaky sea salt for the perfect flavour balance. The honey adds a warm, natural sweetness that pairs beautifully with the salty crunch of pretzels and the smooth, golden caramel. Easy to make and even easier to love, these no-bake bars are a crowd-pleasing treat for parties, holiday dessert tables or whenever you get sweet and salty craving!

Nut Free

Ingredients

Base Layer

2 Tbsp

BeeMaid Honey

1/2 Cup

Butter (softened)

1 Cup

All Purpose Flour

1/4 Cup

Butter

1 Tbsp

Flakey Sea Salt

1/8 Cup

Brown Sugar

Caramel Layer

1/4 Cup

BeeMaid Honey

1 Can

Condensed Milk

1 Tbsp

Vanilla Extract

Handful

Crushed Pretzels

1 Cup

Chocolate Chips

1 Tbsp

Coconut Oil

Garnish

Flakey Sea Salt

Directions

1. Preheat your oven to 350F and line a 9-inch baking sheet with parchment paper. Leave overhang on all sides for easy pan removal.

2. In a large mixing bowl, using a hand mixer, mix the butter for around 1 minute. To the bowl, add the all-purpose flour, brown sugar, 2 tbsp. BeeMaid 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.

3. 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 milk and 1/4 cup of BeeMaid Honey. Cook on low heat, whisking consistently to avoid burning. The honey 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.

5. Melt the chocolate chips and coconut oil in a small pot, on low heat and stir just till melted then remove from heat and continue to stir. Pour the chocolate mixture over the cooled caramel and top it with big sea salt flakes.

6. Place in the fridge to cool completely. Using the overhanging parchment, remove the bars and cut them into slices.

NOTES: To make these dairy free – use vegan butter, condensed coconut milk and dairy free chocolate chips.