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Homemade Salted Pretzel Chocolate Chip Cookie Snickers Bars. recipe photo
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Salted Pretzel Chocolate Chip Cookie Snickers Bars.

These Salted Pretzel Chocolate Chip Cookie Snickers Bars perfectly balance sweet, salty, crunchy, and gooey for an irresistible treat!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Bar, Caramel, Chocolate, Easy, Pretzel, Snack
Servings: 12 servings

Ingredients

  • 2 sticks salted butter at room temperature
  • 2/3 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 cups semi-sweet chocolate chips
  • 2 bags caramels 10 ounce each, unwrapped, or homemade caramel
  • 1/4 cup heavy cream
  • 3/4 cup roasted peanuts roughly chopped
  • 12 ounces semi-sweet or milk chocolate chopped
  • 1 tablespoon coconut oil
  • 20-24 pretzel twists pretzel twists

Instructions

  • Preheat your oven to 350°F (175°C). Line your 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. Lightly grease the parchment paper.
  • In a large bowl, use an electric mixer to cream together the 2 sticks of salted butter, 2/3 cup light brown sugar, and 1/2 cup granulated sugar until light and fluffy—about 3-4 minutes.
  • Beat in the 2 large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 2 teaspoons of vanilla extract.
  • In a separate bowl, whisk together 2 1/4 cups all-purpose flour and 1 teaspoon baking soda. Gradually add this to the wet mixture, mixing just until combined.
  • Fold in 2 cups semi-sweet chocolate chips and 3/4 cup roughly chopped roasted peanuts.
  • Spread half of the cookie dough evenly into the prepared pan. Bake for about 12-15 minutes, just until edges start to set but the center is still soft. Remove from oven and let cool slightly.
  • While the cookie layer is baking, melt 2 (10-ounce) bags of unwrapped caramels with 1/4 cup heavy cream in a saucepan over low heat. Stir frequently until smooth and pourable.
  • Pour the warm caramel evenly over the baked cookie layer. Immediately sprinkle 20-24 pretzel twists on top of the caramel, pressing them gently to ensure they stick.
  • Drop spoonfuls of the remaining cookie dough over the caramel and pretzels. It’s okay if it’s uneven; it will bake into delicious pockets.
  • Return the pan to the oven and bake for another 15-18 minutes until the cookie dough on top is golden and cooked through. Remove and cool completely on a wire rack.
  • Melt 12 ounces semi-sweet or milk chocolate with 1 tablespoon coconut oil in a double boiler or microwave in 30-second bursts, stirring until smooth.
  • Drizzle the melted chocolate over the cooled bars. Chill in the refrigerator for at least 2 hours to set the chocolate and make slicing easier.
  • Use the parchment overhang to lift the bars from the pan. Cut into squares or rectangles and enjoy.

Equipment

  • 9x13 inch baking pan
  • Mixing Bowls
  • Electric Mixer
  • Rubber spatula
  • Double boiler or microwave-safe bowl
  • Wooden Spoon

Notes

  • Add a sprinkle of flaky sea salt on top before the final chocolate drizzle for extra contrast.
  • Store bars in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
  • Use gluten-free baking blend to make this recipe gluten-free, adjusting baking time as needed.