Caramel Pretzel Crack Bars
Ingredients:
2 cups mini pretzels, roughly crushed
1 cup salted butter
1 cup brown sugar, packed
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon sea salt
2 cups semi-sweet chocolate chips
1/4 cup toffee bits (optional)
Directions:
Prepare the Base:
Line an 8x8-inch baking pan with parchment paper.
Spread the crushed pretzels evenly across the base of the pan.
Make the Caramel:
In a saucepan over medium heat, melt the butter and brown sugar.
Stir until the mixture is smooth and begins to bubble.
Add the sweetened condensed milk, stirring constantly for 5-7 minutes until it thickens.
Remove from heat and stir in vanilla extract and sea salt.
Assemble:
Pour the caramel mixture evenly over the pretzel layer.
Immediately sprinkle chocolate chips on top. Let them sit for 2-3 minutes until they melt.
Gently spread the melted chocolate over the caramel using a spatula.
Optional: Sprinkle toffee bits on top for extra crunch.
Chill and Cut:
Refrigerate for 2 hours or until fully set.
Lift the bars out of the pan using the parchment paper.
Cut into squares and serve.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes + chilling
Kcal: 280 kcal per square | Servings: 16 squares
Tips:
For a darker, richer flavor, use dark chocolate chips instead of semi-sweet.
Store in an airtight container at room temperature for up to 5 days.
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