Close up of Salted Caramel Pretzel Pecan Bars

Salted Caramel Pretzel Bars (Vegan Gluten-Free)

If you want something sticky, sweet, crunchy and chocolatey these Salted Caramel Pretzel Pecan Bars are so perfect. They have a nutty pecan pretzel biscuit base with a sticky salted caramel topped with chocolate – plus they are vegan, gluten-free and require no baking.

These bars truly are something special and they are great all year round, but even better in this pre-festive period where we all want something a little special. These caramel slices are like the best millionaire caramel slice with added salty pretzels and a really gooey caramel plus they are naturally vegan, gluten-free and made from healthier wholefoods.

Salted Caramel Pretzel Pecan Bars on a white tray
Salted Caramel Pretzel Pecan Bars

What makes these Salted Caramel Pretzel Pecan Bars so amazing?

These bars are special for a few reasons, they are:

  • Sticky and gooey
  • Salty and sweet
  • Chocolate and nutty
  • Easy to make in a few steps
  • Require no baking
  • Made from plant-based, gluten-free wholefoods
  • Delicious for the festive season
  • A great snack or dessert all year round

If you are already hooked, scroll down to the recipe card below and make these right now, or let’s see what goes into these caramel bars.

What ingredients do I need?

Let’s break it down into the three layers for these Salted Caramel Pretzel Pecan Bars.

For the base:

  • Oats: make sure these are gluten-free if needed and these form the bulk of our caramel slice base.
  • Pretzels: these add a salty crunchy element to the base. Make sure that they are gluten-free and vegan.
  • Pecans: these add a lovely nutty sweetness to the base.
  • Runny nut butter: my favourite to use here is cashew or almond butter as they have a milder taste and really creamy texture. You can use any nut or seed butter that you have, though.
  • Coconut oil: just a little to help bind the base and give it the biscuity crunch.
  • Maple syrup: for a little sweetness. You can use any sticky syrup like agave or vegan honey.
  • Evaporated coconut milk: I am recently quite hooked on this as it’s thicker and creamier than regular milk but you can use any dairy-free milk like oat, coconut, soya or almond. I use the one from Natures Charm.
  • Salt: for the flavour.

Now onto the gooey caramel. Be warned, this is sticky!

  • Coconut condensed milk: regular caramel often relies on dairy-laden condensed milk so this one uses a dairy-free alternative. There are a few out there, and I love this coconut one from Natures Charm who also have a delicious oat-based one.
  • Coconut or light brown sugar: a darker sugar is better than white caster sugar for the colour, but you could use other sugar, too.
  • Maple syrup: or any syrup as above.
  • Vegan butter: this is better than margarine spread as it’s creamier, smoother and will set to a better consistency and give it that buttery flavour.
  • Salt: for the salted caramel element.

And for the topping:

  • Chocolate: use your favourite dairy-free chocolate. I like to use dark chocolate as the caramel is quite sweet.
  • Extra pretzels and pecans: for the effect and crunch on top.
Salted Caramel Pretzel Pecan Bars on a round metal tray
Salted Caramel Pretzel Pecan Bars

How do I make the caramel?

I used to be quite scared of making caramel (much like making honeycomb) but it’s really easy. Just melt together the condensed milk, sugar and syrup until thick, darker in colour and don’t let it bubble. Then remove from the heat and stir in the butter until fully combined and allow the caramel to cool – either on top of the biscuit base or in a jar if you want to use it for other recipes (or just for spooning).

Are these Salted Caramel Pretzel Pecan Bars gluten-free?

Yes these are easily gluten-free, just check your oats and pretzels are certified gluten-free. If using plant-based milk, make sure this is gluten-free, too.

Can I make these nut-free?

Yes, these can be easily nut-free but they will no longer be Salted Caramel Pretzel Pecan Bars. You can swap the pecans in the base for seeds or more oats and swap the nut butter for seed butter like tahini or sunflower seed butter. Skip the pecans on top and use more pretzels.

A stack of Salted Caramel Pretzel Pecan Bars
Salted Caramel Pretzel Pecan Bars
Gooey Salted Caramel Pretzel Pecan Bars
Salted Caramel Pretzel Pecan Bars

How long will these caramel slices last for?

Not long! These are seriously delicious but, they will last for 1 week in the fridge or 1 month in the freezer in a sealed container.

Are you looking for more recipes?

I hope you will love these Salted Caramel Pretzel Pecan Bars as much as we all do and if you are looking for more no-bake recipes, how about my:

Salted Caramel Pretzel Pecan Bars (Vegan Gluten-Free)

  • Servings: 16-30
  • Difficulty: easy
  • Print

If you want something sticky, sweet, crunchy and chocolatey these Salted Caramel Pretzel Pecan Bars are so perfect. They have a nutty pecan pretzel biscuit base with a sticky salted caramel topped with chocolate – plus they are vegan, gluten-free and require no baking.

Ingredients

    For the base:
  • 240g oats
  • 100g pretzels
  • 100g pecans
  • 80g runny cashew or almond butter
  • 6 tbsp melted coconut oil
  • 4 tbsp maple syrup
  • 2 tbsp evaporated coconut milk (or regular dairy-free milk)
  • A pinch of salt
  • For the salted caramel:
  • 1 tin condensed coconut milk (320g)
  • 30g coconut or light brown sugar
  • 60ml vegan honey or syrup
  • 60g vegan butter, cubed
  • A pinch of salt
  • For the topping:
  • 200g dark chocolate
  • Extra pretzels
  • Extra pecans
  • Flaky salt

Directions

  1. Make the base: blitz together the oats, pretzels and pecans to a fine meal. In a mixing bowl stir together the cashew butter, coconut oil, syrup and evaporated coconut milk until smooth. Now pour in the oat-pretzel-pecan mix and salt and stir to a sticky dough.
  2. Using a silicone bar mould, divide the mix between 12 moulds. Or press the dough into a 8-inch lined square dish. Press down firmly to make even bases and chill in the fridge.
  3. Make the caramel: add the condensed coconut milk, sugar and syrup to a saucepan and gently warm together over a medium heat until smooth and darkened in colour. Keep stirring and heating for about 10 minutes, but don’t let it bubble.
  4. Take it off the heat and stir in the butter util it melts. Pour the salted caramel over the bases and allow to chill in the freezer overnight.
  5. Melt the chocolate.
  6. Working one by one, carefully remove the bars from the moulds (the caramel will be very sticky) and use a sharp knife to cut each bar into 2 or 3 and then dip the caramel slices into the chocolate to cover the caramel. Place on a lined tray, top with extra pretzels and pecans and chill in the fridge for 10 minutes. Repeat to slice and coat all the caramel bars. If you used a large dish, simply slice the caramel bars into 12-16 bars, which will be slightly thicker and messier. Repeat the process of dipping in the chocolate.
  7. The caramel may ooze out, but this is OK. Sprinkle on some salt before serving.
  8. Keep the caramel bars in the fridge in a sealed container for up to 1 week or in the freezer for up to 1 month.
Close up of Salted Caramel Pretzel Pecan Bars
Salted Caramel Pretzel Pecan Bars

I look forward to hearing what you think of these Salted Caramel Pretzel Pecan Bars so please leave a comment below. if you do make them, I would love to see your caramel bars so please tag me in them – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With caramel pretzel love x

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