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Caramel Cheesecake Bars

Caramel Chocolate Chunk Cheesecake Bars With Pretzel Crust


  • 2 1/2 cups crushed pretzels I run mine through a food processor, then measure AFTER crushing
  • 2 TBSP sugar
  • 1/3 cup melted butter
  • 4 packages 8 ounce cream cheese (the brick, not the tub!)
  • 1 cup brown sugar
  • 2 TSBP flour
  • 1 1/2 TBSP vanilla extract
  • 1/2 cup sour cream
  • 3 eggs
  • 2 cups chocolate chips or chocolate chunks divided
  • 14 oz bag of caramels for melting such as Kraft Caramel Bits
  • 2 TBSP water
  • Sea Salt


  • Preheat oven to 350 degrees F.
  • In a large bowl, combine pretzel crumbs, 2 TBSP sugar and melted butter. Mix well to combine. Press crust mixture into a 13x9 inch baking pan that has been lined with foil and sprayed with non-stick cooking spray. Bake for 10 minutes, then remove from oven.
  • In a large mixing bowl using an electric mixer, combine cream cheese, brown sugar, flour and vanilla. Until blended. Mix in eggs, one at a time, and mix until blended. Stir 1 cup of chocolate chunks or chips into mixture. Pour half of mixture onto prepared crust (be careful, the pan for the crust is most likely still very hot from the oven!).
  • In a microwave safe bowl, combine HALF of the bag of caramels with 1 TBSP of water and microwave according to package directions. Remove, stir until well blended, then drizzle over the cheesecake mixture. Top with remaining cheesecake mixture. Sprinkle remaining chocolate chunks or chips over the top of the cheesecake mixture.
  • Bake cheesecake bars for 40-45 minutes or until lightly brown and center is set up. Remove from oven and allow to cool completely. Once cool, place in refrigerator, covered, until ready to serve.
  • When ready to serve, microwave remaining caramels and 1 TBSP water according to package directions. Drizzle over the top of cheesecake bars. Top with a sprinkle of sea salt. Cut and serve. They are messy, but sometimes, messy is GOOD!


Serving: 0g