These no bake salted caramel pretzel cups will be the best treat you make this year. They are easy to make, the perfect mix of sweet and salty, chewy and crunchy and just the right amount of chocolate.
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These no bake salted caramel pretzel cups may just be my favorite no bake recipe I’ve ever created. There is just something about the combination of salty pretzels and sweet caramel that always has me coming back for more.
I also love that they are a no baking recipe. No bake recipes are great because you don’t have to be as exact with measurements as you do while baking. You don’t have to worry about over or under baking or turning your oven on, which is a godsend during the hot and humid summer months.
These no bake salted caramel pretzel cups consist of three delicious layers that are gooey, chewy and just a little crunchy from the pretzels. Kids and adults alike will gobble these right up!
Why You’ll Love These Salted Caramel Pretzel Cups
- Easy to make
- Contain just 7 ingredients
- Vegan friendly
- Refined sugar free
- Easily made gluten free
These salted caramel pretzel cups consist of three delicious layers, including:
- A sweet and salty base
- An easy two ingredient caramel
- Drizzled melted chocolate and crushed pretzels
Pretzels: pretzels are used in the base of these no bake cups and as a salty and crunchy topping.
Dates: dates are the binder used in the base. They also provide the chewy texture.
Cashews: Cashews provide structure for the base of these cups.
Maple syrup: maple syrup is used as a natural sweetener in the chewy base and the two ingredient caramel.
Cashew butter: cashew butter is used in the two ingredient vegan caramel.
Dark chocolate: I prefer dark chocolate, which balances out the sweetness from the caramel.
Coconut oil: coconut oil is used to thin out the dark chocolate to make it easier to drizzle on the cups.
Silicone cupcake tins
Microwave safe mixing bowl
Measuring cups and spoons
In a food processor, combine the pitted dates, pretzels, cashews and maple syrup. Blend on high for one minute, stopping to scrape down the sides of the food processor halfway through.
Blend until the mixture turns into a dough that is generally smooth, but has some bits of nuts and pretzel in it for texture. When you press the dough between your fingers, it should stick together.
If the dough doesn’t stick together, add one teaspoon of maple syrup at a time and pulse until dough is wet enough to stick together.
Evenly divide the dough between the cupcake tins. I used about 1 1/2 tablespoons of dough for each cup and I got 9 cups out of the dough.
Use your fingers or a spatula to press the dough down into an even layer.
Next, make the two ingredient caramel. In a small saucepan set over medium low heat, combine maple syrup and cashew butter.
Mix well as the mixture comes to a boil. Allow the caramel to boil for one minute, continuously stirring.
Remove from heat and allow to cool for a few minutes. Pour caramel over base layer.
Again, I did about 1 1/2 tablespoons of caramel per cup to get even layers.
Place cups in the freezer for at least 30 minutes, but they can be frozen longer if needed.
Heat chocolate with coconut oil in the microwave until melted. Remove cups from the freezer and drizzle chocolate over caramel layer.
Add a few crushed pretzels to each cup, then drizzle with more chocolate. Place cups back into the freezer to allow chocolate to harden.
- Use a silicone cupcake pan for easiest removal. However, if you do not have a silicone pan, line your cupcake pan with liners and spray generously with cooking spray.
- If you use a regular cupcake pan, I recommend removing the salted caramel pretzel cups from the pan before drizzling on the chocolate.
- Store these salted caramel pretzel cups in the freezer in an air tight container for up to 3 months. They are delicious and the perfect texture right out of the freezer!
Pretzels: Use gluten free pretzels to make this recipe gluten free.
Nuts: Any nuts work in the base: cashews, peanuts, almonds, pecans, etc.
Nut Butter: Any nut butter works in the two ingredient caramel.
Pie: Instead of using a cupcake pan, you could line and grease a cake pan and make a large salted caramel pretzel pie that can be cut into bars or wedges.
More Recipes You’ll Love
- No Bake Carrot Cake Bars
- No Bake Brookie Bars
- Healthy Key Lime Pie Bars
- S’mores Cookie Dough Bars
- Almond Coconut No Bake Bars
If you try out this recipe, please let me know by rating this recipe and leaving a comment below. I love seeing your creations, so tag me in your photos of recipes on Instagram @thechowdown
No Bake Salted Caramel Pretzel Cups
- 1 cup dates pitted and halved
- 1 cup pretzels regular or gluten free
- 1/2 cup cashews or other nut/s
- 2 tbsp maple syrup
- 1/2 cup cashew butter or other nut butter
- 1/2 cup maple syrup
- 1/3 cup dark chocolate
- 1 tsp coconut oil
- 1/4 cup pretzels roughly chopped
- Combine base ingredients in a food processor and blend for one minute. Dough should start to form and stick together when pressed between two fingers. If not, add 1 tsp maple syrup at a time and pulse until dough sticks.
- Use a silicone cupcake pan or lined and greased cupcake pan and divide dough evenly to create about a 1/2 inch base. Press dough down in an even layer. You should get 9-10 cups.
- In a small saucepan, combine 1/2 cup maple syrup and 1/2 cup cashew butter and bring to a boil over medium-low heat. Allow mixture to boil for one minute, stirring constantly. Remove from heat and allow to cool slightly.
- Pour about 1 1/2 tbsp of caramel into each cup. Gently tap cupcake pan on counter to create a smooth and even layer. Place in the freezer for at least 30 minutes.
- Combine chocolate and coconut oil in a small bowl. Microwave in 30 second intervals, until melted.
- Remove cups from the freezer. Drizzle each cup with chocolate, top with pretzel pieces, then drizzle on another layer of chocolate. Place back in freezer for at least one hour before consuming. Store in the freezer.
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