Seven-layer chocolate pretzel bars recipe

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  • Yield: 20 bars


  • 1½ cups finely ground salted pretzels (4 to 5 cups whole pretzels)
  • ¾ cup (1½ sticks) salted butter, melted, plus 2 tablespoons salted butter, cold
  • 2 tablespoons sugar
  • ¾ cup semisweet chocolate chips
  • 1 (14-ounce) can sweetened condensed milk
  • ⅔ cup chopped walnuts or pecans
  • 1 cup sweetened coconut flakes
  • ¼ cup white chocolate chips
  • ¼ cup butterscotch chips (optional)
How to Make It
  1. Preheat the oven to 400°F. Line a 9 × 13-inch baking pan with aluminum foil.
  2. In a medium bowl, combine the pretzel crumbs, melted butter, and sugar and stir until combined. Press the pretzel crust firmly into the prepared pan and bake for 7 to 10 minutes, or until lightly browned.
  3. Meanwhile, in a small saucepan, melt ½ cup of the chocolate chips and the remaining 2 tablespoons butter over medium-low heat. Stir in ⅓ cup of the condensed milk. Drizzle the chocolate sauce over the warm pretzel crust immediately and gently smooth it with a rubber spatula. Sprinkle the chopped walnuts over the top and drizzle with the remaining condensed milk. Finally, sprinkle the coconut, remaining ¼ cup chocolate chips, white chocolate chips, and butterscotch chips (if using) on top.
  4. Bake for 15 minutes, or until the coconut is lightly browned. Keep a close eye on the bars while baking, as the condensed milk may brown. Lift the bars out of the pan using the foil and set on a wire rack to cool before cutting.
  5. Once cooled, I like to cut the bars into small squares and serve them in mini cupcake wrappers.

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