Description

These Chocolate Caramel Pretzel Bars combine a buttery vegan shortbread crust with a rich, creamy coconut caramel layer infused with white miso for depth, topped with dark chocolate and crunchy vegan pretzels for the perfect balance of sweet, salty, and crunchy. Perfect for a delicious plant-based treat that satisfies your chocolate and caramel cravings without any dairy.

Ingredients

Scale

For the Crust

190 g all-purpose flour
120 g vegan butter
24 g soft brown sugar
¼ teaspoon sea salt
15 ml water

For the Caramel Layer

120 g vegan butter
220 g soft brown sugar
320 g sweetened condensed coconut milk (or sweetened condensed oat milk, not gluten free)
60 g coconut cream
35 g white miso paste
1 teaspoon vanilla extract
½ teaspoon sea salt

For the Topping

200 g dark chocolate
30 g vegan butter
60 g vegan pretzels

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Instructions

Prepare the crust: In a mixing bowl, combine the all-purpose flour, soft brown sugar, and sea salt. Cut in the 120 g vegan butter until the mixture resembles coarse crumbs. Add water and stir until the dough comes together. Press the dough evenly into a lined baking pan to form the crust. Chill it in the refrigerator for 15 minutes to set.
Make the caramel layer: In a saucepan over medium heat, melt the 120 g vegan butter along with the soft brown sugar. Add the sweetened condensed coconut milk, coconut cream, and white miso paste. Stir continuously until the mixture thickens and is smooth. Remove from heat and stir in vanilla extract and sea salt.
Assemble and chill: Pour the caramel mixture evenly over the chilled crust, spreading it out smoothly. Place the pan in the refrigerator and chill for at least 1-2 hours until the caramel is firm.
Top with chocolate and pretzels: Melt the dark chocolate with the 30 g vegan butter using a double boiler or microwave in short bursts, stirring until glossy and smooth. Pour the melted chocolate over the set caramel layer and spread evenly. Immediately sprinkle the vegan pretzels evenly on top. Return to the refrigerator to chill until the chocolate is set. Cut into 16 bars and serve.

Notes

Use sweetened condensed coconut milk or oat milk to maintain the vegan aspect, but note that oat milk version is not gluten free.
White miso paste adds a subtle umami flavor to the caramel that enhances its depth.
Chilling the crust and caramel thoroughly before adding the topping ensures neat slicing.
Store the bars in an airtight container in the refrigerator for up to 5 days.
These bars are naturally gluten-containing due to all-purpose flour and pretzels unless gluten-free substitutes are used.