How To Make Salted Caramel Pretzel Crunch Bars
These pretzel crunch bars are stuffed with crunchy pretzels, layered with salted caramel, and topped with semi-sweet chocolate for an unforgettable dessert.
Serves:
Ingredients
- 10tbspunsalted butter,(plus 2 tbsp), slightly soft
- 1cupall-purpose flour,(plus 2tbsp), spoon & leveled
- ¼cupgranulated sugar
- ¼tspsalt
- 1large egg yolk,at room temperature
- 1tsppure vanilla extract
- 1cupsalted caramel sauce
- 1cuppretzels,chopped
- 6ozsemi-sweet chocolate,chopped
- 2tspcoconut oil
- sea salt,optional
Instructions
-
Preheat the oven to 350 degrees F. Line an 8 or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
-
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy. Add the flour, sugar, salt, egg yolk, and vanilla extract and beat on high speed for 2 minutes until crumbly.
-
Press tightly into prepared pan. Press pretzel pieces evenly on top. Bake for 20 minutes. Allow to cool completely before adding the caramel.
-
Prepare caramel and wait for it to cool until it slightly thickens. Pour/spoon over crust. Allow to cool and set completely before topping with chocolate.
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Melt the chocolate and coconut oil in the microwave in 15-second increments, stopping and stirring until completely melted. Pour over cooled caramel. Top with sea salt. Stick in the refrigerator to cool completely.
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Lift the parchment paper out of the pan using the overhang on the sides and cut into squares. Store in an airtight container at room temperature for up to a week.
Nutrition
- Calories: 281.82kcal
- Fat: 14.21g
- Saturated Fat: 8.52g
- Trans Fat: 0.19g
- Monounsaturated Fat: 4.25g
- Polyunsaturated Fat: 0.63g
- Carbohydrates: 40.73g
- Fiber: 2.25g
- Sugar: 17.78g
- Protein: 3.03g
- Cholesterol: 20.54mg
- Sodium: 167.68mg
- Calcium: 21.99mg
- Potassium: 143.83mg
- Iron: 1.61mg
- Vitamin A: 46.86µg
- Vitamin C: 0.24mg
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