There’s something magical about a treat that doesn’t require an oven.

These No-Bake Chocolate Caramel Cups are everything I crave in one bite: chewy dates, crunchy pretzels, nutty pecans, rich caramel, and velvety melted chocolate.

They’re quick to assemble, incredibly satisfying, and perfect for keeping in the fridge or freezer whenever a craving hits.

Why I Love This Recipe

No oven needed – Just mix, press, and chill. So easy!

Sweet and salty perfection – The contrast between caramel and sea salt is divine.

Naturally chewy crust – Dates and oats create the ideal no-bake base.

Customizable – Use homemade or store-bought caramel and chocolate.

Freezer-friendly – Keep them ready for whenever you need a treat.

What You’ll Need (Ingredient Highlights)

Rolled oats & pecans – The hearty, nutty base of the crust.

Pretzels – Add salty crunch to balance the sweetness.

Medjool dates – Provide natural sweetness and structure.

Coconut oil – Helps everything come together and firm up when chilled.

Caramel sauce – Use thick homemade caramel or melted caramel candies.

Chocolate chips – Melted to create a rich, glossy topping.

Sea salt (optional) – For that final savory-sweet touch on top.

Pro Tips Before You Start

Chill the crust mixture – It firms up and becomes easier to shape.

Use thick caramel – Thin caramel may run or not set properly.

Don’t over-process – Pulse until combined, but keep some texture.

Gently press into muffin tins – Create a well for the caramel.

Top with flaky salt – Adds both flavor and visual flair.

How to Make No-Bake Chocolate Caramel Cups

Step 1: Make the Crust

In a food processor, pulse oats, pecans, and pretzels until broken into small bits.

Add dates, melted coconut oil, and sea salt.

Pulse again until the mixture forms a soft, sticky dough.

Step 2: Chill the Dough

Transfer the dough to the fridge for 15–20 minutes.

This helps it firm up and makes it easier to press into tins.

Step 3: Prepare Caramel and Chocolate

While the crust chills, melt your caramel until smooth and thick.

Separately, melt the chocolate chips until glossy and pourable.

Step 4: Shape the Cups

Press about 1–2 tablespoons of the chilled crust mixture into the wells of a muffin tin, using your fingers to create a small indentation in the center of each.

Step 5: Fill and Top

Spoon a tablespoon (or two!) of caramel into each cup.

Then pour melted chocolate over the top to cover the caramel layer.

Sprinkle with sea salt if desired.

Step 6: Chill to Set

Place the muffin tin in the fridge or freezer and chill until the cups are fully set and firm.

Step 7: Serve and Enjoy

Gently remove each cup from the tin.

If frozen, let sit at room temp for a few minutes before serving.

Enjoy the sweet, salty, gooey bite!

What to Serve It With

Espresso or cold brew – The bitterness pairs beautifully.

Vanilla ice cream – A perfect contrast in temperature and texture.

Fresh berries – Add a tart pop of color.

Chai or spiced tea – Complements the caramel and chocolate notes.

After-school snack plate – Kids and adults alike will love them!

Variations / Substitutions

Nut swap – Use walnuts or almonds instead of pecans.

Different crusts – Try adding shredded coconut or graham crackers.

Nut-free version – Use sunflower seeds or skip the nuts entirely.

Vegan chocolate – Use dairy-free chips if needed.

Extra flavor – Add a pinch of cinnamon or espresso powder to the crust.

Storage & Leftovers

Fridge – Store in an airtight container for up to 1 week.

Freezer – Keep frozen for up to 2 months. Let sit a few minutes before eating.

Room temperature – Not ideal, as they may soften too much.

Batch prep – Make a double batch and freeze for grab-and-go treats.

FAQs

Can I use store-bought caramel?
Absolutely! Just melt it down into a thick, pourable sauce.

Can I use a mini muffin tin?
Yes! It makes adorable bite-sized versions. Just use less filling.

What kind of chocolate works best?
Semi-sweet or dark chocolate chips melt smoothly and balance the caramel’s sweetness.

Can I use peanut butter instead of caramel?
Definitely! It makes a fun salty-sweet variation.

Do I need to grease the muffin tin?
Not usually, but you can use liners or a light spray if you’re worried.

Can I skip the sea salt on top?
Sure, but it adds a lovely contrast. Totally optional.

Are these gluten-free?
If you use gluten-free pretzels and oats, then yes!

Final Thoughts

These No-Bake Chocolate Caramel Cups are everything I love in one small bite—chewy, crunchy, creamy, and sweet with a pop of sea salt.

They’re so easy to make, yet feel indulgent enough for a special occasion.

I always keep a few in the freezer for a quick treat or a last-minute dessert.

You’ll make them once and crave them forever.