Chocolate Caramel Pretzel Bars Recipes

CHOCOLATE CARAMEL PRETZEL BARS

Steps:

• Preheat oven to 350 degrees
• Line a baking sheet with parchment paper and spread the 3 cups of whole pretzels over to cover the pan evenly
• Add butter and brown sugar to a sauce pan and bring to a boil
• Boil 2 - 3 minutes, stirring constantly, until thick
• Pour over pretzels and us a rubber spatula to spread it out
• Place pan in oven and bake at 350 degrees for 4 - 5 minutes, until edges are bubbly
• Remove from oven and immediately sprinkle on the whole bag of chocolate chips on top
• Allow chocolate chips to sit for 5 minutes and melt, then use a rubber spoon or spatula to spread the chocolate out to cover the pretzels
• Sprinkle the crushed pretzels on top of the melted chocolate
• Place pan in fridge or freezer until set, around an hour or two.
• Once hardened, use your hands to break the bars into pieces
• Store leftovers in an airtight bag in the freezer until ready to eat

SALTED CHOCOLATE AND CARAMEL PRETZEL BARS

Steps:

• Line a large, rimmed baking sheet with parchment paper.
• Melt 8 ounces of the chocolate chips gently in the microwave (on low heat, stirring every 15 seconds) until smooth.
• Spread the chocolate evenly over the parchment. Immediately add the pretzel twists over the top (it's ok if they overlap!) and gently press them into the chocolate.
• Add caramel bits to a microwave safe bowl with 2 tablespoons water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle the melted caramel over the top of all of the pretzels.
• Melt remaining 4 ounces of chocolate and drizzle over the caramel. Sprinkle with sea salt.
• Refrigerate until hardened.
• Cut or tear into pieces, Enjoy!

CHOCOLATE CARAMEL PRETZEL BARS

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.