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Salted Caramel Pretzel Oat Bars

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These Salted Caramel Pretzel Oat Bars combine chewy oats, buttery homemade caramel, and crunchy pretzels for the ultimate sweet and salty snack. Easy to make and perfect for sharing, they’re a crowd-pleasing treat for any occasion.

Ingredients

Scale
  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1 teaspoon pure vanilla extract
  • 2 cups mini pretzels, roughly crushed
  • Flaky sea salt, for finishing

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting.
  2. In a large bowl, combine rolled oats, flour, brown sugar, baking soda, and kosher salt.
  3. Pour in melted and slightly cooled butter and vanilla extract. Stir until well combined and the mixture looks like damp sand.
  4. Press about 2/3 of the oat mixture into the bottom of the prepared pan, pressing firmly to form an even base.
  5. Scatter 1 cup of the crushed pretzels over the base and gently press them in. Reserve the remaining oat mixture and pretzel pieces for topping.
  6. In a medium saucepan over medium heat, combine sweetened condensed milk, butter, brown sugar, and kosher salt. Stir constantly until the butter melts and the mixture comes to a gentle simmer (about 4-5 minutes).
  7. Once bubbling, lower the heat and cook for another 2-3 minutes, until the caramel is slightly thickened and golden. Remove from heat and stir in vanilla extract.
  8. Pour the warm caramel evenly over the oat-pretzel base. Use an offset spatula or butter knife to spread it into the corners.
  9. Crumble the remaining oat mixture evenly over the caramel layer, followed by the rest of the crushed pretzels. Gently press the topping down so it sticks.
  10. Bake for 28-32 minutes, or until the top is golden brown and the caramel is bubbling at the edges.
  11. Remove from oven and cool in the pan for at least 2 hours.
  12. Once cool, lift the bars out using the parchment sling. Sprinkle generously with flaky sea salt.
  13. Cut into 16 squares with a sharp knife, wiping the knife between slices for clean cuts.

Notes

Let bars cool completely before cutting for clean slices. For gluten-free bars, use a 1:1 gluten-free flour blend and certified gluten-free pretzels. For dairy-free, use vegan butter and coconut condensed milk. Don’t skip the flaky sea salt on top—it balances the sweetness perfectly. Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.

Nutrition

Keywords: salted caramel, oat bars, pretzel bars, sweet and salty, dessert bars, easy snack, bake sale, homemade caramel, chewy bars, party treat

Find it online: https://jodierecipes.com/salted-caramel-pretzel-oat-bars-recipe-easy-sweet-and-salty-snack/