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Homemade Salted Pretzel Chocolate Chip Cookie Dough Snickers Bars photo
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Salted Pretzel Chocolate Chip Cookie Dough Snickers Bars

This dessert is a heavenly mix of sweet and salty with chewy cookie dough, gooey caramel, and crunchy pretzels!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 12 servings

Ingredients

  • 1 1/4 cups milk chocolate chips (can substitute dark chocolate or semi-sweet chocolate chips)
  • 1/4 cup creamy peanut butter
  • 4 tablespoons butter
  • 1/2 cup granulated sugar
  • 1/4 cup canned coconut milk (or regular milk)
  • 1 1/2 cups marshmallow fluff
  • 1 cup salted peanuts (roughly chopped)
  • 1 teaspoon vanilla extract
  • 1 bag caramels (14 ounces)
  • 1/4 cup coconut milk (or cream)
  • 1 1/2 sticks butter
  • 2/3 cup brown sugar
  • 2 tablespoons heavy cream (or coconut milk)
  • 1 1/2 teaspoons vanilla extract
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/2 - 3/4 cup mini chocolate chips
  • 1 cup pretzel twists (or sticks)
  • 1/2 cup chocolate chips (melted)

Instructions

  • In a mixing bowl, cream together 4 tablespoons of butter and 1/2 cup of granulated sugar until light and fluffy. Add in 1/4 cup of creamy peanut butter and continue to mix until well combined.
  • Stir in 1/4 cup of canned coconut milk (or regular milk) and 1 1/2 teaspoons of vanilla extract. Mix until everything is incorporated.
  • In a separate bowl, whisk together 1 cup of flour and 1/4 teaspoon of salt. Gradually add the dry mixture to the wet ingredients and mix until a soft dough forms. Fold in 1/2 - 3/4 cup of mini chocolate chips.
  • Preheat your oven to 350°F (175°C). Line your 9x13 inch baking pan with parchment paper, allowing some overhang for easy removal later. Spread the cookie dough evenly across the bottom of the pan and bake for 12-15 minutes, or until lightly golden. Remove from the oven and let it cool completely.
  • In a microwave-safe bowl, combine the entire bag of caramels and 1/4 cup of coconut milk (or cream). Microwave in 30-second intervals, stirring in between, until the mixture is smooth and creamy.
  • Once the caramel is melted, remove it from the microwave and stir in 1 1/2 cups of marshmallow fluff, 1 cup of roughly chopped salted peanuts, and a teaspoon of vanilla extract. Mix until well combined.
  • Pour the caramel fluff mixture over the cooled cookie dough layer, spreading it evenly.
  • Crush the pretzel twists or sticks and sprinkle them over the caramel layer. Then, drizzle with melted chocolate chips (1/2 cup) for that decadent finish.
  • Allow the bars to chill in the refrigerator for at least 2 hours to set. Once firm, lift the bars out of the pan using the parchment paper and cut them into squares.

Equipment

  • Mixing bowls
  • 9x13 inch Baking Pan
  • Spatula
  • Parchment Paper
  • Microwave-safe Bowl

Notes

  • For a nut-free version, substitute peanut butter with sunflower seed butter.
  • Use vegan butter in place of regular butter for a dairy-free option.
  • For a gluten-free option, replace regular flour with a gluten-free flour blend.