Tag Archives: pretzels

Chocolate Caramel Pretzel Bars

1 May

It would probably be inappropriate of me, as the teacher, to whine about having to walk over six miles greening up. But dang, I’m toddling for cripes’ sake.

It might be better for me to lament the fact that after my long, arduous Vermont winter, I forgot that my Scandinavian skin hates the sun. I look like a baby lobster.

This recipe is sunburn-friendly–there’s no need to stick you scorched face in to a hot oven more than once.

Chocolate Caramel Pretzel Bars

Adapted from Išbandyti receptai

Printable Recipe

Crust

1 1/2 stick butter

1/2 cup sugar

1/2 teaspoon salt

1 1/2 cup flour

In a stand mixer fitted with the paddle attachment, cream together butter, sugar, and salt until light yellow and fluffy. Gradually add in flour and mix until combined–the dough will be crumbly. Wrap the dough in plastic wrap and refrigerate for at least 20 minutes. In the meantime, preheat oven to 350°. Prepare a baking dish by lining it with parchment paper. When the dough is chilled, press into a thin layer in the baking pan. (Slightly damp hands will keep the dough from sticking to you.) Bake 15-20 minutes, or until lightly golden brown. Allow to cool.

Caramel

1 cup brown sugar

1/4 cup water

1 tablespoon butter

1/2 cup heavy cream

1/2 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups pretzels, roughly chopped

In a medium saucepan, combine brown sugar and water, stirring only until the sugar is dissolved. Bring to a boil over medium heat, without stirring, for about 15 minutes. It will be difficult to tell when the caramel is ready because of the darkness of the brown sugar, but I generally go by when it starts to smell like caramel. While the sugar mixture is boiling, combine the heavy cream, salt, and vanilla in a small bowl. Once the caramel is ready, add the butter and heavy cream mixture and stir vigorously. Return to heat and stir until caramel is smooth. Stir in pretzels. Pour caramel over cooled crust and let set.

Chocolate Topping

1 bag milk chocolate chips

1/2 cup heavy cream

1 tablespoon honey

In a medium saucepan, combine all ingredients and stir constantly over medium heat until chocolate is just melted. Spread over caramel / pretzel layer. Cover baking dish with plastic wrap and refrigerate for at least 6 hours.