Chocolate Caramel Coffee Pretzel Bars
Ingredients
For the Base:
1 cup (225g) unsalted butter, softened
1 cup (200g) brown sugar
2 cups (250g) all-purpose flour
½ tsp salt
1 tsp vanilla extract
For the Caramel Layer:
1 can (14 oz / 396g) sweetened condensed milk
½ cup (115g) unsalted butter
½ cup (100g) brown sugar
2 tbsp corn syrup (or golden syrup)
1 tbsp instant coffee or espresso powder
1 cup (90g) mini salted pretzels, roughly chopped
For the Chocolate Topping:
1 ½ cups (270g) semi-sweet chocolate chips or chunks
2 tbsp heavy cream
Flaky sea salt (for topping)
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Instructions
1. Preheat oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper.
2. Make the base:
In a large bowl, cream butter and sugar until fluffy. Mix in vanilla, then flour and salt. Press into prepared pan and bake for 18–20 minutes until golden. Let cool.
3. Make the caramel coffee filling:
Combine condensed milk, butter, brown sugar, corn syrup, and instant coffee in a saucepan. Stir continuously over medium heat until thickened (8–10 minutes). Stir in crushed pretzels.
4. Spread caramel over cooled crust. Let set at room temperature or refrigerate for 20 minutes.
5. Make the chocolate topping:
Melt chocolate and heavy cream together (microwave or stovetop), stirring until smooth. Spread over caramel layer and sprinkle with flaky sea salt.
6. Chill until firm. Slice into bars and serve!