Salted Pecan Bars With Pretzel Crust Recipes

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.

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.