Description
Salted Caramel Pretzel Crunch Bars deliver an irresistible symphony of salty and sweet sensations. Rich chocolate melts over crunchy pretzels and silky caramel, creating a delightful treat that satisfies complex cravings in one perfect bite.
Ingredients
Scale
Main Ingredients:
- 1 cup + 2 tablespoons (141g) all-purpose flour
- 10 tablespoons (142g) unsalted butter, slightly soft
- ¼ cup (50g) granulated sugar
- 6 ounces (170g) chopped semi-sweet chocolate or 1 cup (180g) semi-sweet chocolate chips
- 1 cup (50–60g) chopped pretzels
Binding and Flavoring Ingredients:
- 1 large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 teaspoons coconut oil
Topping Ingredient:
- Optional: sea salt for topping
- 1 cup (240 milliliters) salted caramel sauce
Instructions
- Prepare the baking vessel by heating the oven to 350°F (177°C) and lining an 8×8 or 9×9-inch pan with parchment paper, ensuring complete coverage of the bottom and sides.
- In a stand mixer, cream the butter until smooth and pale, then gradually incorporate flour, granulated sugar, salt, egg yolk, and vanilla extract. Mix until the dough transforms into a crumbly, cohesive mixture.
- Transfer the dough into the prepared pan, gently pressing and spreading it evenly across the surface. Distribute chopped pretzels uniformly over the dough, creating a crunchy layer.
- Place the pan in the preheated oven and bake for approximately 20 minutes, or until the edges turn golden brown and the base becomes firm to the touch.
- Remove from the oven and allow the pretzel shortbread base to cool completely at room temperature, then transfer to the refrigerator to chill for 15-20 minutes.
- Prepare the salted caramel sauce and allow it to slightly thicken, then carefully pour over the chilled pretzel base, ensuring an even distribution.
- Return the pan to the refrigerator and let the caramel layer set for 30-40 minutes until it becomes firm and no longer sticky.
- Melt the chocolate chips and coconut oil together in the microwave, stirring at 30-second intervals until smooth and glossy.
- Gently pour the melted chocolate over the caramel layer, tilting the pan to create an even coating. Sprinkle flaky sea salt across the surface for added flavor complexity.
- Refrigerate the bars for an additional 45-60 minutes until the chocolate layer becomes completely firm and solid.
- Using the parchment paper edges, carefully lift the entire dessert from the pan and place on a cutting board. Slice into precise squares using a sharp knife.
- Store the salted caramel pretzel crunch bars in an airtight container in the refrigerator for up to 7 days, separating layers with parchment paper to prevent sticking.
Notes
- Chilling the base ensures a sturdy foundation for layering caramel and chocolate, preventing sogginess and maintaining crisp texture.
- Pretzel pieces provide a satisfying crunch and salty contrast against sweet caramel and smooth chocolate layers.
- Coconut oil helps chocolate set quickly and creates a glossy, professional-looking finish when drizzled over caramel.
- Sea salt sprinkle enhances flavor complexity, balancing sweetness and adding gourmet touch to homemade dessert bars.
- Room temperature ingredients blend more smoothly, resulting in better-integrated shortbread crust with consistent texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 600 kcal
- Sugar: 20g
- Sodium: 500mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg