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Pretzel-Crusted Salted Caramel Cookie Bars

3.10 from 451 votes
These bars have a pretzel crust that's topped with two layers of chocolate chip cookie stuffed with gooey homemade caramel. They're decadently sweet and salty.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 16 bars
Course: Dessert
Ingredients Method Notes

Ingredients
  

For the pretzel crust:
  • 1 cup (100 g) crushed pretzels
  • 6 tbsp (90 ml) melted vegan butter
  • 1/4 cup (55 g) packed light brown sugar
For the caramel:
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (1/2 stick / 56 g) vegan butter*, at room temperature
  • 2 tbsp (30 ml) nondairy creamer, at room temperature (we prefer soy or oat)
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
For the cookie dough:
  • 2 1/4 cups (281 g) all-purpose flour (measured correctly*)
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp (5 g) cornstarch
  • 3/4 cup (1 1/2 sticks [169 g]) vegan butter, slightly softened*
  • 1/3 cup (73 g) packed light brown sugar
  • 3/4 cup (150 g) granulated sugar
  • 3 tbsp (45 ml) non-dairy milk
  • 2 tsp (10 ml) pure vanilla extract
  • 1 1/2 cup (255 g) vegan chocolate chips, separated
For topping
  • Flaky sea salt

Method
 

  1. Preheat the oven to 350˚F (180°C). Line a 9"×9” (23x23 cm) pan with parchment paper and set aside.

  2. Make the pretzel crust: Stir together all ingredients. Press firmly into the pan. Set aside.
  3. Make the caramel: Place the sugar into a saucepan over low-medium heat. Stir often, until the sugar begins to clump and melt. Continue to stir until the sugar melts completely.*
  4. Remove from heat and add in the butter, whisking until combined. Add the creamer and whisk until combined.*
  5. Place back over low-medium heat, continuously stirring, until it gets bubbly. Stir for another minute or so.
  6. Remove from heat and stir in the vanilla and salt.
  7. Strain the caramel into a heat-safe bowl. Set aside for later.
  8. Make the cookie dough: Add the flour, baking soda, salt, and cornstarch to medium mixing bowl and whisk until combined.
  9. Add the butter, brown sugar, and sugars to a large mixing bowl or bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy, about two minutes. Add the milk and vanilla and beat again until creamy.
  10. Add the dry mixture to the wet and mix until just combined.
  11. Fold in 1 cup (170 g) of chocolate chips.
  12. Gently press half of the cookie dough evenly on top of the crust. Bake for 10 minutes.
  13. If the caramel has thickened, melt in the microwave or on the stovetop until it has a pourable consistency. Pour the caramel evenly over the parbaked cookie, spreading so that it covers the cookie. Flatten out pieces of the remaining cookie dough and evenly place on top, covering as much of the caramel as you can.
  14. Top with the remaining 1/2 cup (85 g) chocolate chips and gently press in. Sprinkle sea salt on top.
  15. Bake in the preheated oven for 18-22 minutes, until lightly golden-brown. Remove from the oven and sprinkle more sea salt on top.
  16. Allow to cool and slice into 16 bars.

Notes

  1. You should use vegan buttery sticks (like Earth Balance) in this recipe rather than butter out of a tub.
  2. Measure your flour using the spoon-and-level method (or by weighing) or your bars may turn out dry and crumbly.
  3. You’ll need some patience for this. Continuously stir the sugar and don’t increase the heat past medium if it’s not melting, it’ll take a few minutes before it begins to melt at all!
  4. If your sugar seizes when adding one of these ingredients, place it back over low-medium heat and continuously whisk until the ingredients combine, then continue with the next step.