Salted Pecan Bars With Pretzel Crust Recipes

SALTED CARAMEL PRETZEL CRUNCH BARS

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.

MARY'S SALTED CARAMEL-PECAN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with aluminum foil; spray with cooking spray.
• Arrange pecans in a single layer in a shallow pan.
• Bake in the preheated oven, stirring halfway through, until pecans are toasted and fragrant, 10 to 12 minutes.
• Arrange graham crackers in a single layer on the prepared jelly roll pan.
• Combine brown sugar, butter, and cream in a heavy saucepan; bring to a boil, stirring occasionally, until sugar is dissolved, about 5 minutes.. Remove from heat and stir in vanilla extract. Fold in pecans. Pour pecan mixture over graham crackers, spreading to coat.
• Bake in the preheated oven until topping is bubbling, 10 to 11 minutes. Remove from oven and immediately sprinkle with salt. Transfer coated crackers and aluminum foil to a wire rack to cool, about 30 minutes. Break into bars.

CARAMEL PECAN PRETZEL BARS

Steps:

• Grease a 9-by-13 inch baking dish with cooking spray. Line baking dish with parchment paper, leaving a 2-inch overhang on all sides.
• In a medium microwave safe bowl, microwave the chocolate chips until just melted, about 2 minute 30 seconds. Stir until smooth.
• Pour all but ;¼ cup of the melted chocolate into the prepared baking dish and spread into an even layer with an offset spatula.
• Reserve 1 cup of the pretzels. Scatter the pecans evenly over the top of the melted chocolate in the baking dish, gently pressing them into the chocolate. Pour pretzels evenly over top of the pecans.
• In another medium microwave safe bowl, combine the caramel and heavy cream and microwave until just melted, about 3 minutes. Stir until smooth.
• Drizzle the caramel, evenly over the top of the pretzels and chocolate in the baking dish. Scatter reserved 1 cup of pretzels over top and gently press into caramel.
• Stir the oil into the reserved ¼ cup of melted chocolate and drizzle over the bars in the baking dish.
• Refrigerate until well chilled and set, about 2 hours. Cut into bars, sprinkle with sea salt, and serve chilled.

TRIPLE-LAYER PRETZEL BROWNIES

Steps:

• Preheat oven to 400°. In a small bowl, combine pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake 8 minutes. Cool on a wire rack., Reduce heat to 350°. Prepare brownie mix batter according to package directions. Pour over prepared crust. Bake 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack., In a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over top. Refrigerate 30 minutes or until firm. Cut into bars. Store in an airtight container.

SALTED CARAMEL PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees.
• Melt butter and brown sugar in a large saucepan over medium heat until just melted and combined. Add vanilla.
• Meanwhile, in a large bowl, mix 2 eggs. Gradually pour mixture into eggs. You don't want to scramble them.
• Mix in flour. Sprinkle baking powder over the mixture and blend in well. Add pecans.
• Grease a jelly roll pan, line with graham crackers. Crack sea salt to cover them.
• Pour mixture over graham crackers.
• Bake 20 minutes.

BUTTERSCOTCH SALTED PRETZEL PECAN PIE

Steps:

• Whisk together the flour, sugar, and salt in a large bowl.
• Add in the cold and cubed butter and use your fingers to press it into the dough. Keep working it in until you reach small pea-sized lumps all throughout.
• Stir the vinegar with 1/4 cup ice water and pour into the dough. Mix with a wooden spoon. It should become thick and damp but still somewhat crumbly. It it's still too dry, add 1 tablespoon of water at a time until it starts to form into a shaggy dough.
• Pour it out onto a lightly floured surface (crumbs and all) and work it into a smooth ball. Flatten into a disk and wrap in plastic wrap.
• Chill for at least 30 minutes.
• Once chilled, let it rest at room temperature for about 15 minutes. Then roll it out and form it into your 9″ or 10″ pie dish. Place the shell back into the refrigerator while you make the filling.
• Preheat the oven to 350F.
• In a large mixing bowl, combine the corn syrup, sugar, eggs, butter, and vanilla. Mix until smooth and well combined.
• Mix in the pecans, butterscotch, and pretzels to evenly coat.
• Pour into the chilled pie shell and spread around the pecans to create an even filling. Top with a few whole pretzels if desired.
• Brush the edges of the crust with an egg wash and sprinkle with sea salt.
• Bake for 1 hour to 1 hour 10 minutes. Check the pie with about 30 minutes to go and if it's browning too much, cover the top with a sheet of foil and continue to bake. It's done with the crust is golden brown, the edges are barely bubbling, and your whole kitchen has a nutty and caramelized aroma.
• Allow the pie to cool completely at room temperature, then move to the refrigerator to chill for about 2 hours to set.
• Slice and enjoy!

SALTED PECAN BARS WITH PRETZEL CRUST

Steps:

• Preheat oven to 375. Line bottom and sides of a 8 inch square pan with aluminum foil, allowing 2-3 inches to extend over sides. Coat foil with cooking spray.
• Stir together crushed pretzels, melted butter, sugar and egg white. Press mixture on bottom of pan. Bake for 11 minutes.
• While crust is baking, combine milk and caramels in a medium saucepan. Cook over low heat, stirring occasionally for 5 minutes or until melted. Remove from heat. Stir in vanilla.
• Remove crust from oven. Pour caramel mixture over hot crust. Sprinkle with pecans and salt. Cool in pan on a wire rack 10 m inutes. Chill at least 30 minutes.
• Left mixture from pan, using foil sides as handles. Cut into 20 bars. Store in refrigerator up to 1 week. Serves 20.