Who else is obsessed with that sweet and salty combo?! You guys, I just made these *Caramel Pretzel Crack Bars*, and they are seriously going to be your new go-to for an easy, no-bake treat that disappears in a flash! Perfect for parties, gifts, or just a Tuesday night indulgence (no judgment here!). Trust me on this one, you NEED these in your life!
Caramel Pretzel Crack Bars
Ingredients:
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2 cups pretzels, crushed (about 4 cups whole pretzels)
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* 1 cup unsalted butter
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* 1 cup brown sugar, packed
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* 1/2 teaspoon vanilla extract
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* 1 1/2 cups milk chocolate chips (or 10-12 oz milk chocolate, chopped)
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* 1/2 cup white chocolate chips (optional, for drizzle)
Instructions:
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**Prepare the Pan:** Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
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2. **Crush Pretzels:** Place the pretzels in a large Ziploc bag and crush them using a rolling pin or pulse them lightly in a food processor until they are fine crumbs with some slightly larger pieces for texture. Spread the crushed pretzels evenly in the prepared pan.
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3. **Make the Caramel:** In a medium saucepan, combine the unsalted butter and brown sugar. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring the mixture to a gentle boil and continue to boil for 2-3 minutes, stirring occasionally, until it thickens slightly and looks like a rich caramel.
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4. **Add Vanilla:** Remove the caramel from the heat and stir in the vanilla extract.
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5. **Pour Caramel:** Carefully pour the hot caramel mixture evenly over the crushed pretzels, making sure to coat as much as possible. Use a spatula to gently spread it if needed.
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6. **Melt Chocolate:** Sprinkle the milk chocolate chips evenly over the hot caramel. Let them sit for about 5 minutes to soften from the residual heat. Then, use an offset spatula or the back of a spoon to gently spread the melted chocolate over the caramel and pretzels until evenly coated.
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7. **Optional White Chocolate Drizzle:** If using, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth. Drizzle the melted white chocolate over the milk chocolate layer in decorative lines.
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8. **Chill:** Place the pan in the refrigerator for at least 2-3 hours, or until the chocolate and caramel are completely set and firm.
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9. **Cut and Serve:** Once firm, use the parchment paper overhang to lift the entire slab out of the pan. Place it on a cutting board and cut into squares or irregular “crack” pieces. Store in an airtight container at room temperature for up to a week, or in the refrigerator for a cooler treat.
Enjoy every ridiculously delicious bite! 
