Salted Chocolate And Caramel Pretzel Bars 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.

SALTED CARAMEL PRETZEL BARK

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.

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!

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 CHOCOLATE-CARAMEL PRETZEL BARS

Steps:

• Heat oven to 375ºF.
• Cut cookie dough into thick slices; press onto bottom of 8-inch square pan sprayed with cooking spray. Prick several times with fork. Bake 15 to 17 min. or until lightly browned.
• Microwave caramels and 1/4 cup cream in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute. Stir in pretzels; pour over crust. Spread to completely cover crust.
• Microwave chocolate and remaining cream in separate microwaveable bowl 2 min. or until chocolate is almost melted, stirring every 30 sec.; stir until chocolate is completely melted and mixture is well blended. Pour over caramel layer in pan; spread to completely cover caramel layer.
• Refrigerate 2 hours or until firm before cutting into bars.

CHOCOLATE CARAMEL PRETZEL BARS

Steps:

• Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a square 8" pan with some oil or vegan butter, then line with parchment paper.
• In your food processor, combine the flour, vegan butter, brown sugar, salt and water until the ingredients stick together to form a dough. Evenly press the dough into the base of the pan and smooth it out with a spatula or flat bottomed glass. With a fork, gently prick the dough several times.
• Bake for 18-20 minutes until slightly browned, then allow to cool to room temperature.
• Add the vegan butter to a saucepan and melt over a medium heat. Add in the brown sugar, condensed coconut milk and coconut cream and continue to heat whilst stirring. Place your candy thermometer in the caramel and heat until it reaches 120°C (248°F). Remove from the heat and stir in the miso paste, vanilla and salt. Allow the caramel to cool slightly for 5 minutes.
• Pour the caramel over the shortbread base and allow it to reach room temperature before transferring to the fridge for at least 2 hours (or overnight) until it is firm to the touch.
• For the coating melt the chocolate and butter over a double boiler. Stir until melted thoroughly. Use a spatula to spread it over the caramel in an even layer. Arrange the pretzels on top and place back in the fridge for another hour.
• To slice, place a sharp knife in a jug of boiling water to heat it. Wipe the knife dry and gently cut, allowing the heat from the knife to melt through the slices.
• Store these slices in an airtight container at room temperature and consume within 3-5 days. Alternatively you can freeze any unused portions and defrost as needed.