Post by M. Hawbaker on Mar 18, 2024 14:27:36 GMT
Ingredients:
2 cups pretzels, crushed
1 cup unsalted butter
1 cup brown sugar, packed
1/2 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chips
Sea salt, for sprinkling (optional)
Directions:
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
Spread the crushed pretzels evenly over the bottom of the prepared baking dish.
In a medium saucepan, melt the unsalted butter over medium heat.
Stir in the brown sugar and cook, stirring constantly, until the mixture is smooth and starts to bubble, about 2-3 minutes.
Remove the saucepan from the heat and stir in the vanilla extract.
Pour the caramel mixture over the pretzels in the baking dish, spreading it out evenly.
Bake in the preheated oven for 10-12 minutes, or until the caramel is bubbly and golden brown.
Remove from the oven and immediately sprinkle the chocolate chips over the hot caramel layer.
Let the chocolate chips sit for a few minutes to soften, then use a spatula to spread them evenly over the caramel.
If desired, sprinkle sea salt over the melted chocolate layer for a sweet and salty contrast.
Allow the bars to cool completely in the baking dish at room temperature or in the refrigerator until the chocolate is set.
Once cooled and set, use the parchment paper overhang to lift the bars out of the baking dish and transfer them to a cutting board.
Cut into bars of your desired size and enjoy!
2 cups pretzels, crushed
1 cup unsalted butter
1 cup brown sugar, packed
1/2 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chips
Sea salt, for sprinkling (optional)
Directions:
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
Spread the crushed pretzels evenly over the bottom of the prepared baking dish.
In a medium saucepan, melt the unsalted butter over medium heat.
Stir in the brown sugar and cook, stirring constantly, until the mixture is smooth and starts to bubble, about 2-3 minutes.
Remove the saucepan from the heat and stir in the vanilla extract.
Pour the caramel mixture over the pretzels in the baking dish, spreading it out evenly.
Bake in the preheated oven for 10-12 minutes, or until the caramel is bubbly and golden brown.
Remove from the oven and immediately sprinkle the chocolate chips over the hot caramel layer.
Let the chocolate chips sit for a few minutes to soften, then use a spatula to spread them evenly over the caramel.
If desired, sprinkle sea salt over the melted chocolate layer for a sweet and salty contrast.
Allow the bars to cool completely in the baking dish at room temperature or in the refrigerator until the chocolate is set.
Once cooled and set, use the parchment paper overhang to lift the bars out of the baking dish and transfer them to a cutting board.
Cut into bars of your desired size and enjoy!
