1-Step 1: Make the Crust Pulse 28 whole graham cracker sheets into fine crumbs and mix them with 12 tablespoons of melted butter, 3 tablespoons of sugar, and a pinch of salt. Press this mixture firmly into the greased pan and bake it for 10 minutes until it’s set and golden. This creates a sturdy base that holds everything together nicely.

2-Step 2: Prepare the Chocolate Layer While the crust bakes, melt two 14-ounce cans of sweetened condensed milk with two 10-ounce bags of bittersweet chocolate chips over low heat. Stir until it’s smooth and glossy, which infuses that fudgy chocolate goodness. This step adds the rich, coffee-like depth that makes these bars stand out, though the coffee flavor comes from the overall blend.

3-Step 3: Add the Topping and Bake Again Pour the chocolate mixture over the baked crust, then scatter 1 and 1/2 cups of mini pretzels and 1 cup of quartered caramels on top. Gently press them in to help them stick. Pop it back in the oven for 15 to 20 minutes until everything sets perfectly. For similar treats with a twist, you might enjoy our caramel pecan sticky buns that pair well with this style.