Peanut butter caramel pretzel brownies ~ three distinct layers come together into brownie bliss! They are 100% worth the three easy steps!!
This triple layer brownie recipe is a decadent dessert! A homemade caramel pretzel layer is sandwiched between a brownie and a peanut butter bar. And the combination is seriously incredible!!
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You may have noticed that I have a thing with layered dessert bars. My mind is constantly thinking up ways to take several different complimentary flavors and textures and layer them together. This one is sweet, a little salty, crunchy and rich!
This easy brownie recipe may seem daunting, but I promise you it is quite simple to make!
how long does it take to make peanut butter caramel pretzel brownies?
The hands on time is no more than 45 minutes total. Both the brownie layer and the caramel layer need to cool before adding the next layer, so total chill time is about an hour and a half.
The first layer is the only one that needs to be baked. The brownie layer comes together quickly in one bowl! It bakes for 20-25 minutes and then needs to be mostly cool before adding the caramel pretzel middle.
While the brownies cool, you make the homemade caramel sauce and chop the pretzels. {if making caramel sauce from scratch is too daunting, feel free to substitute a quality store bought caramel}.
Finally, you make an easy peanut butter layer to put on the top.
I mean, don't you just want to sink your teeth into this piece?? ⬇️
Let's make the one-bowl brownies!
Start by melting together the butter and chopped chocolate. I do this with a double boiler, but feel free to use the microwave if you are comfortable with that method.
Once the chocolate and butter are melted and combined together, you will add the granulated sugar. The mixture should cool enough as the sugar is added that you can then follow with the egg and vanilla.
After the egg and vanilla are thoroughly mixed in, add the flour, cocoa powder, salt and baking powder. Give the dry ingredients a little toss on top and then mix them into the chocolate and butter mixture. When just a little flour is still showing, add in the milk and mix until everything is just combined.
Then pour the brownie batter into an 8x8 baking pan lined with parchment paper and bake. Allow the brownie layer to cool before adding the caramel layer {you can speed up this process by placing the brownies in the refrigerator}.
prepare the caramel pretzel layer
Homemade caramel sauce is one of my family's favorite things! If you want more detailed photos on how to make the caramel, please see this post or this post.
Once the caramel has cooled for about 30 minutes, pour half of it over the cooled brownie layer. Then add the chopped pretzels and add the second half of the caramel. Place the pan back into the refrigerator to allow the caramel to cool completely and firm up.
how to make the peanut butter layer
The peanut butter layer is essentially the same layer that goes into my addictive peanut butter bars. I could seriously just eat this layer with a spoon and be one happy girl!
Start by melting the butter and adding in the peanut butter; mix until fully combined. Then add graham cracker crumbs {I use my Cuisinart food processor to grind the crackers} and confectioners' sugar and stir it all together. The mixture is quite thick.
Drop spoonfuls of the peanut butter mixture over the chilled caramel pretzel layer. Then use an off-set spatula or a knife to spread the peanut butter into an even layer. The bars can be cut and served at this point or can be chilled further.
what is the best way to cut these decadent brownies?
These triple layer brownies are easiest to cut when they are chilled. Use the parchment paper to pull the brownies from the baking pan and place them on a solid cutting surface.
Use a sharp knife to cut the bars into your desired size. I like to wipe the knife clean with a towel in between each cut to keep the bars tidy.
The combination of peanut butter, caramel, pretzels and brownies makes these bars quite indulgent. You may want to make small pieces. I would recommend cutting them into 16 or 25 bars.
Can I make this brownie recipe in steps?
Yes! You can bake the brownies up to a day ahead of time. I would store them covered in the refrigerator until you are ready to put on the caramel pretzel layer.
The caramel sauce can be made a few days ahead of time and stored in the refrigerator. Allow the caramel to come to room temperature so you can pour it over the brownie layer.
what is the best way to store peanut butter caramel pretzel brownies?
I like to store any left over brownies covered in the refrigerator. The caramel sauce will soften at room temperature making the bars more gooey. That being said, you can store them in an airtight container at room temperature if you prefer.
Remember to snap a picture and tag me on Instagram if you make these Peanut Butter Caramel Pretzel Brownies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more layered dessert bar recipes
- Butterscotch Mixed Nut Bars
- Double Chocolate Oat Bottom Brownies
- White Chocolate Chai Brownies
- SunButter Crunch Brownies
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Peanut Butter Caramel Pretzel Brownies
Three distinct layers come together into brownie bliss! They are 100% worth the three easy steps!!
Ingredients
Brownie Layer
- ¼ cup unsalted butter (57g)
- 4 ounces dark chocolate (112g)
- ¾ cup granulated sugar (150g)
- 1 large egg
- 1 teaspoon pure vanilla extract
- ⅔ cup all-purpose flour (85g)
- 1 tablespoon unsweetened cocoa powder (5g)
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ cup milk (60mL)
Pretzel and Caramel Layer
- 1 cup granulated sugar (200g)
- 5 tablespoons unsalted butter (70g)
- ½ cup heavy whipping cream (120mL)
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- 1 cup pretzels, chopped (60g)
Peanut Butter Layer
- ¾ cup peanut butter (192g)
- ¼ cup unsalted butter, melted (57g)
- 4 full graham cracker sheets, crushed to crumbs (64g)
- 1 cup confectioners’ sugar (120g)
Instructions
- For the brownie layer: Preheat oven to 350°F and line an 8x8 baking pan with parchment paper, leaving a little overhang. Lightly butter or grease the parchment paper.
In a medium bowl, melt together the butter and chocolate and stir until well combined. Then remove from the heat. {I like to chop the chocolate small so it melts faster. I use the double boiler method, but if you are comfortable doing this in the microwave, that also works}. Add the granulated sugar and stir until well combined. Then stir in the egg and vanilla.
Add the flour, cocoa powder, baking powder and salt on top of the wet ingredients. Give the dry ingredients a little toss together and then stir into the chocolate mixture until incorporated, but still showing some larger areas of flour. Add the milk and then stir until everything is just combined.
Pour or spoon the batter into the prepared baking pan and bake 20-25 minutes, until a tester comes out with just a few moist crumbs. Allow the brownies to cool in the baking pan set on a wire cooling rack. You can prepare this up to a day ahead of time, cover and store at room temperature or in the refrigerator. You can also speed up the cooling time by placing the brownies in the refrigerator. - For the caramel pretzel layer: Add one cup of granulated sugar to a medium saucepan and heat over medium, stirring constantly. Use a wooden spoon. The sugar will start to melt. Then it will clump together before melting into a thick amber colored liquid.
When the sugar is fully melted {this takes about 10 minutes}, add the room temperature butter. The butter will cause the sugar to bubble rapidly, so use caution in this step. Whisk the butter into the caramel until it is completely incorporated. I prefer using a whisk to keep the butter and sugar from separating, but your wooden spoon can work as well.
When your butter and sugar are fully incorporated, slowly add the heavy cream while continuing to whisk {or stir}. Again, the mixture will bubble rapidly, so use caution. Let the mixture boil for approximately one additional minute. Remove from the heat and stir in vanilla and kosher salt. Carefully pour caramel into a heatproof container and allow to cool down and slightly thicken before using {30 minutes or so}. While the caramel cools, use your {clean} hands or a knife to break/chop the pretzels into small pieces.
Pour about half the caramel over the brownie layer, then press the pretzels into the caramel and top with the remaining caramel sauce. Place the pan in the refrigerator to allow the caramel to cool and become firm. *You can substitute with a high quality storebought caramel sauce if desired. You will need one cup. - For the peanut butter layer: In a medium bowl, mix together the peanut butter and melted butter until well blended. Then add in the crushed graham cracker crumbs and confectioners' sugar, mixing until well combined. Take spoonfuls of the peanut butter layer and place them on top of the chilled pretzel caramel layer. Use an off-set spatula or knife to smooth the peanut butter in an even layer over the top of the bars.
Use the parchment paper to pull the bars out of the baking pan and cut into desired sizes. I find the bars are easiest to cut when they are chilled. The caramel layer will soften at room temperature and makes them much messier to slice.
Notes
I have only tested this recipe with a commercial peanut butter such as Jif or Skippy.
If graham crackers are not available, try digestive biscuits.
Cover and store any leftover bars in the refrigerator for up to one week. They may also be stored in an airtight container at room temperature for up to five days.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 386Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 46mgSodium: 232mgCarbohydrates: 46gFiber: 2gSugar: 34gProtein: 5g
The nutrition information is an estimate and may not be entirely accurate.
Kathleen Pope
Oh sure, now you have gone and done it! Wow do these look decadent and fudgy and I am with you, many recipes (like the peanut butter layer) I could just sit down and eat with a big ol' spoon! Pinned and printed!
Tasia
Hahaha! Thanks Kathleen, these brownies disappeared so quickly with each test batch! The perfect mix of sweet, caramel-y, chocolatey and peanut buttery! Can't wait to hear what you think!
Christie
MMM these peanut butter caramel pretzel brownies look fantastic and I bet the pretzels offer an incredible texture to them! Not to mention that sweet and salty taste combo!
Tasia
Thank you Christie! Yes, the little bit of salt from the pretzels definitely helps to balance all the sweet and they do give a great texture!
Heidi | The Frugal Girls
The step by step instructions you shared really do make this recipe so easy. What a feast for the eyes. YUM!
Tasia
Thank you Heidi! I'm glad to know the step by step photos are helpful!
Katherine | Love In My Oven
All those layers look absolutely amazing Tasia!! Sign me up! I need a dozen of these right now!!
Tasia
Thank you Katherine! So many layers of yumminess!! I'll get a batch out to you immediately!;-)
Michelle | Sift & Simmer
You are on a roll with these delicious brownie recipes! Love the crunch from the pretzels paired with that caramel and PB!! Yum!
Tasia
Thanks Michelle! The caramel, pretzels and peanut butter are definitely delicious together!
Katerina | Once a Foodie
Oh my goodness, Tasia, if you could just see me drooling right now hahaha.. these are absolutely fabulous and, I bet, ridiculously addictive, right!? Another stunning creation from you!
Tasia
Aww, thank you Katerina! Yes, this recipe is incredibly addicting!!