CHOCOLATE CARAMEL PRETZEL BARS

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Chocolate Caramel Pretzel Bars image

Like turtle bars with a twist, these squares are gooey, crunchy and salty in all the right places. If you can, use chopped bar chocolate as called for in the recipe. If you use chocolate chips, they will seize, and the chocolate layer will look uneven and a little chalky. That said, beauty is only skin deep, and these bars taste great either way, so if chips are all you can find, bake away.

Provided by Samantha Seneviratne

Categories     cookies and bars, dessert

Time 50m

Yield 16 to 20 servings

Number Of Ingredients 10

8 ounces/225 grams pretzels (about 6 cups)
1/4 cup/50 grams granulated sugar
8 tablespoons/115 grams unsalted butter (1 stick), melted
4 ounces/115 grams pecans or walnuts, coarsely chopped
10 tablespoons/140 grams unsalted butter (1 1/4 stick)
2/3 cup/160 milliliters heavy cream
2/3 cup/145 grams packed dark brown sugar
3/4 teaspoon kosher salt
1 1/4 cups/215 grams semisweet or bittersweet chocolate, chopped
About 2 cups/75 grams pretzels, crushed

Steps:

  • Heat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper leaving a 2-inch overhang on two sides. In the bowl of a food processor, combine pretzels and sugar and process until you have fine crumbs. Add melted butter and process until evenly moistened. Transfer mixture into prepared pan and press down into a compact, even layer. Bake until crust is fragrant and edges are browned, about 17 minutes. Sprinkle with pecans and set aside.
  • Prepare the caramel: In a medium saucepan, combine butter, cream, brown sugar and salt. Heat mixture over medium heat, stirring, until butter melts and everything is well combined. Turn heat to medium-high, and bring to a simmer. Cook for 2 minutes. Pour over pecans and prepared crust. Bake until caramel is bubbling and has darkened slightly, 13 to 15 minutes. Transfer to a rack.
  • While caramel cools slightly, melt chocolate in short bursts in a heatproof bowl in a microwave or over a pot of simmering water. Let chocolate cool for a few minutes, then spread evenly over caramel. Sprinkle with crushed pretzels and let cool to room temperature. Transfer to the refrigerator to set for 30 to 60 minutes.
  • To serve, lift the bars out using the parchment overhang and transfer to a cutting board. Cut into 16 or 20 squares. Store in an airtight container in the refrigerator.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 11 grams, Carbohydrate 83 grams, Fat 25 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 986 milligrams, Sugar 19 grams, TransFat 0 grams

Sylvia Grace
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I can't wait to make these bars again!


Nathan Leehe
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These bars are a bit time-consuming to make, but they're definitely worth it.


Asif Albaloshi
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I've never made caramel before, but this recipe made it so easy.


Sajin Lama
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These bars are a great way to use up leftover chocolate and pretzels.


Kolom Mondol
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I highly recommend these bars to anyone who loves chocolate and caramel.


Raquel Lynn
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These bars are the perfect size for a snack or dessert.


maria santiago
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I love how easy these bars are to make. I always have the ingredients on hand.


King Shatix
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These bars are so addictive! I can't stop eating them.


muzamil Smbhutto
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I'm not a huge fan of pretzels, but I loved these bars. The chocolate and caramel are the perfect combination.


Lorraine Lethule
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These bars are the perfect dessert for any occasion. They're easy to make, delicious, and everyone loves them.


Jay Mitchell
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I made these bars for a bake sale and they were a huge success. Everyone raved about how delicious they were.


banik subroto
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These bars are so delicious and easy to make. I love that I can use any type of chocolate and pretzels that I have on hand.


NANSUKUSA HADIJAH
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I've made these bars several times and they always turn out great. They're the perfect combination of sweet and salty.


Jenny Yonjan
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These were a hit at my party! Everyone loved them and they were so easy to make.