caramel, cookie butter & pretzel bars


If you’re craving a snack, do not reach for an unopened bag of mini pretzels and a jar of cookie butter. Inevitably, you will find yourself like I did, down half a bag of pretzels and many spoonfuls of cookie butter. Turning my snack into a layered bar became an immediate necessity.

Caramel, Cookie Butter & Pretzel Bars | Tutti Dolci

If salty-sweet treats are your weakness, these bars have your name on them. With a spiced cookie butter crust, sweet brown sugar caramel layer, and salty pretzel topping, even the crumbs are worth fighting over.

Caramel, Cookie Butter & Pretzel Bars | Tutti Dolci

Caramel, Cookie Butter & Pretzel Bars
Cookie Butter Crust
3/4 cup cookie butter
6 Tbsp unsalted butter, melted
3/4 cup sugar
2 Tbsp light brown sugar
1 1/2 tsp vanilla extract
1 1/3 cups flour
1/4 tsp salt

Brown Sugar Caramel
3/4 cup unsalted butter, cubed
3/4 cup light brown sugar
1/2 tsp vanilla extract
1 1/2 cups mini pretzels

Preheat oven to 350°F and line a 13 x 9-inch baking dish with foil. Whisk together cookie butter and melted butter in a medium mixing bowl; add sugars and vanilla. Fold in flour and salt just until combined (dough will be crumbly). Press dough evenly into bottom of prepared baking dish and bake for 22 minutes, until golden. Transfer to a wire rack and cool completely.

For the brown sugar caramel, place butter and brown sugar in a heavy saucepan. Melt over medium heat, stirring constantly with a rubber spatula, until boiling. Once mixture boils, reduce temperature to medium-low and let bubble for 3 more minutes, stirring constantly. Remove from heat; carefully add vanilla (mixture will bubble up). Quickly pour caramel over crust and spread with an offset spatula. Top with pretzels, pressingly gently to adhere. Chill in the refrigerator until completely set, about 2 hours.

Carefully lift foil and place bars on a cutting board; use a sharp knife to cut into squares. Store leftover squares in an airtight container in the refrigerator; bring to room temperature before serving.

Yield – 24 bars
Calories – 210 (per bar)
Carbs – 25

  1. Brown sugar caramel – is there anything in the world move enticing than those three words? Talk about a great way to kick start the week! I’ll take six, please. (And one to go!)

  2. I like where you are going with these, matter of fact I’d follow you anywhere if you were carrying a plate of them. Funny I woke up and was craving pretzels, but I think I’d prefer them more this way.

    1. Hi Amy, cookie butter is the same as Biscoff Spread. Hope that helps! If you can’t find Biscoff, you could use peanut butter, almond butter, etc.

  3. Laura, you are right! These bars of yours DO have my name on them. While I was working on a pretzel crust on a recent post, I dipped a Newman’s Own Organic pretzel into my hubby’s jar of TJ’s Cookie Butter! (So not paleo. Shame on me. But, I couldn’t resist!) There may be no turning back now…especially after I try these bars with that luscious caramel layer! Lord help me… 😉

  4. My latest snack obsession is sliced apple dipped in homemade cashew butter. I may need to try pretzels and cookie butter! Or better yet try your fabulous bar recipe!

  5. I have a caramel and pretzel bar recipe, too! It’s more like a drizzle rather than a solid wall though. Your cookie butter crust sounds mindblowingly good!

    And meant to tell you, I love your redesign. I know it’s been a week or two, but it’s so pretty and I dont think I told you!

  6. These bar cookies have it all- including a most definite ‘cuteness’ factor! I would say your bars are pretty much the perfect sweet salty yummy snack 😉

  7. He he he, I never thought of this combination (cookie butter and pretzels) before but now you mentioned how addictive you can get, I’m very curious! My kids don’t eat pretzels so we only eat on the airplanes (lol). Maybe eating with cookie butter is a great introduction. 😀 Beautiful bars!

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