Salted Chocolate Caramel Pretzel Bars Recipes

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SALTED CARAMEL PRETZEL CRUNCH BARS



Salted Caramel Pretzel Crunch Bars image

Shortbread, caramel, pretzels, and chocolate meet to create these completely addicting salted caramel pretzel crunch bars.

Provided by Sally

Categories     Dessert

Time 4h

Number Of Ingredients 11

10 Tablespoons (1 stick plus 2 Tbsp or 145g) unsalted butter, slightly soft (see important note!)*
1 cup + 2 Tablespoons (141g) all-purpose flour (spoon & leveled)
1/4 cup (50g) granulated sugar
1/4 teaspoon salt
1 large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 cup (240ml) salted caramel sauce (the full recipe)
1 cup (50-60g) chopped pretzels
6 ounces chopped semi-sweet chocolate (or 1 cup (180g) semi-sweet chocolate chips)*
2 teaspoons coconut oil
optional: sea salt

Steps:

  • Preheat the oven to 350°F (177°C). 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 - about 1 minute. Add the flour, sugar, salt, egg yolk, and vanilla extract and beat on high speed for 2 minutes until crumbly. Get your hands in there to make the dough come together. Press tightly into prepared pan. Press pretzel pieces evenly on top. Bake for 20 minutes. Allow to cool completely before adding the caramel (I stick it in the refrigerator to speed this up).
  • 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. Again, I stick it in the refrigerator to speed it up.
  • 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.
  • 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.

SALTED CARAMEL PRETZEL BARK



Salted Caramel Pretzel Bark image

Great party snack!

Provided by katipa

Categories     Appetizers and Snacks

Time 2h20m

Yield 10

Number Of Ingredients 5

8 ounces mini pretzels
1 cup butter
1 cup light brown sugar
2 cups milk chocolate chips
sea salt to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line an 11x17-inch baking sheet with aluminum foil or parchment paper.
  • Spread pretzels onto the prepared baking sheet.
  • Combine butter and brown sugar in a saucepan over medium-low heat; cook and stir until sugar is dissolved and mixture is thickened, 5 to 8 minutes. Pour mixture over pretzels.
  • Bake in the preheated oven for 5 minutes. Sprinkle chocolate chips over pretzel mixture. Bake for 1 minute more. Stir mixture to evenly spread chocolate over pretzels. Lightly sprinkle salt over pretzels. Cool until set, 2 to 3 hours. Break into pieces.

Nutrition Facts : Calories 465.2 calories, Carbohydrate 53.4 g, Cholesterol 48.8 mg, Fat 29.3 g, Fiber 2.7 g, Protein 3.7 g, SaturatedFat 17.8 g, Sodium 559.5 mg, Sugar 32.4 g

CHOCOLATE CARAMEL PRETZEL BARS



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

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  • Melt 8 ounces of the chocolate chips with 1 teaspoon of shortening in the microwave (on low heat, stirring every 15 seconds) until smooth. Spread the chocolate evenly over the parchment, to form a rough 10 x 15 rectangle. Immediately add the pretzel twists over the top. (pretzels will overlap) and gently press them into the chocolate.
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