Chocolate Caramel Pretzel Bars Food

PRETZEL CARAMEL CHOCOLATE CANDY BARS

Steps:

• Line a 13x9-inch pan with foil; grease foil with cooking spray and spread pretzels and pecans on bottom of the pan.
• In a large heavy saucepan, combine brown sugar, butter, corn syrup, milk and salt; cook and stir over medium heat until a candy thermometer reads 240F.
• Remove from heat and stir in vanilla.
• Pour the caramel mixture over pretzel mixture.
• In a microwave, melt chocolate chips and 1 tablespoon shortening; stir until smooth.
• Spread over the layer of caramel.
• Melt baking chips in the microwave with the remaining shortening; stir until smooth.
• Drizzle over top of chocolate and let stand until set.
• Using foil, lift candy out of pan; remove foil.
• Using a buttered knife, cut candy into bite-size pieces.
• Serve.

CHOCOLATE CARAMEL PRETZEL BARS

Steps:

• Heat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper leaving a 2-inch overhang on two sides. In the bowl of a food processor, combine pretzels and sugar and process until you have fine crumbs. Add melted butter and process until evenly moistened. Transfer mixture into prepared pan and press down into a compact, even layer. Bake until crust is fragrant and edges are browned, about 17 minutes. Sprinkle with pecans and set aside.
• Prepare the caramel: In a medium saucepan, combine butter, cream, brown sugar and salt. Heat mixture over medium heat, stirring, until butter melts and everything is well combined. Turn heat to medium-high, and bring to a simmer. Cook for 2 minutes. Pour over pecans and prepared crust. Bake until caramel is bubbling and has darkened slightly, 13 to 15 minutes. Transfer to a rack.
• While caramel cools slightly, melt chocolate in short bursts in a heatproof bowl in a microwave or over a pot of simmering water. Let chocolate cool for a few minutes, then spread evenly over caramel. Sprinkle with crushed pretzels and let cool to room temperature. Transfer to the refrigerator to set for 30 to 60 minutes.
• To serve, lift the bars out using the parchment overhang and transfer to a cutting board. Cut into 16 or 20 squares. Store in an airtight container in the refrigerator.

CHOCOLATE CARAMEL PRETZELS BARS

Steps:

• Place the pretzels in a large ziplock bag and mash the bag using your hands to slightly crush the pretzels into small bits.
• Melt 1 1/2 cups milk chocolate until smooth.
• Line a 9 x 13 inch baking dish with parchment paper and pour the melted milk chocolate into the dish.
• Evenly distribute the crushed pretzels over the melted chocolate. Compress the pretzels into the chocolate using your hands.
• Melt the caramel with 2 tbsp water in a small sauce pan over medium heat. Meanwhile chop the toasted pecans.
• Slowly pour the melted caramel over the pretzels to ensure it gets distributed evenly.
• Sprinkle the chopped pecans on top of the caramel, then compress with your hands once more.
• Melt the remaining 1/2 cup milk chocolate and drizzle over the pecans.
• Melt the white chocolate and drizzle over the milk chocolate. Let the dessert set for at least 8 hours at room temperature before cutting.

CARAMEL PRETZEL BARS

Steps:

• Preheat your oven to 350 F and line a 9-inch baking sheet with parchment paper. Leave overhang on all sides for easy pan removal. Set aside.
• In a large mixing bowl, using a hand mixer, mix the butter together till smooth. For around 1 minute. To the bowl, add the all-purpose flour, brown sugar, 2 tbsp. honey and sea salt. Mix for 1-2 minutes. The mixture should be crumbly. Using your hands form a ball and transfer to the lined baking sheet. Flatten the mixture by pressing tightly into the pan. Now, add the pretzel pieces evenly on top. Bake for 20 minutes and let it cool completely before adding the next layer.
• To a small pot, add the condensed coconut milk, brown sugar and 1/4 cup of honey. Cook on low heat, whisking consistently to avoid burning. The caramel will become brown and rich looking, just keep whisking. Once it starts to bubble, shut off the heat and add in the butter. Stir till combined and then pour over the completely cooled shortbread pretzel base layer.
• Melt the chocolate and coconut oil in a small pot, on low low heat. Stirring just till melted then remove from heat and continue to combine. Pour the chocolate mixture over the cooled caramel and top it with big sea salt flakes.
• Place in the fridge to cool completely.
• Using the overhanging parchment, remove the bars and cut them into slices.

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!

CHOCOLATE CARAMEL PRETZELS

Steps:

• Preheat oven to 375F and line a baking sheet with parchment paper. Arrange pretzels evenly on the baking sheet.
• Unwrap caramel candies and cut in half. Place one half of a caramel candy on top of each pretzel. Place in the oven to bake for 3-5 minutes. The caramel won't be fully melted, but thats okay.
• While the pretzels and caramel cool, melt the chocolates separately in the microwave or over a double boiler. If using the microwave, melt gently in 30 second increments.
• Dip pretzel with melted caramel into the chocolates alternating between the white chocolate and milk chocolate. While the chocolate is still warm, add sprinkles to the chocolate caramel pretzel bites

CHOCOLATE CARAMEL PEANUT BUTTER PRETZEL BARS

Steps:

• In a small glass bowl, add the Hershey chocolate chips (Reserve about ¼ cup of chips for later). Melt in the microwave in 20 second intervals until melted.
• Spread the melted chocolate on a parchment lined cookie sheet.
• Place pretzels on top of the chocolate, they can overlap.
• Place the Kraft caramel bits in a bowl with 2 Tablespoons of water and melt in the microwave for 1 ½ minutes to 2 minutes. Once melted drizzle and spread over the pretzels. Let Cool.
• Melt the reserved ¼ cup of chocolate chips in the microwave and drizzle over the cooled caramel. Repeat with the Reese's peanut butter chips stirring every 30 seconds until melted.
• Let Bars cool completely then 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.

CHOCOLATE CARAMEL PRETZEL BARS

Steps:

• Preheat oven to 350 degrees
• Line a baking sheet with parchment paper and spread the 3 cups of whole pretzels over to cover the pan evenly
• Add butter and brown sugar to a sauce pan and bring to a boil
• Boil 2 - 3 minutes, stirring constantly, until thick
• Pour over pretzels and us a rubber spatula to spread it out
• Place pan in oven and bake at 350 degrees for 4 - 5 minutes, until edges are bubbly
• Remove from oven and immediately sprinkle on the whole bag of chocolate chips on top
• Allow chocolate chips to sit for 5 minutes and melt, then use a rubber spoon or spatula to spread the chocolate out to cover the pretzels
• Sprinkle the crushed pretzels on top of the melted chocolate
• Place pan in fridge or freezer until set, around an hour or two.
• Once hardened, use your hands to break the bars into pieces
• Store leftovers in an airtight bag in the freezer until ready to eat

PEANUT BUTTER PRETZEL CARAMEL CHOCOLATE BARS

Steps:

• For the shortbread layer: preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan (can also line with parchment paper). Set aside.
• In a medium bowl, whisk together the flour, powdered sugar, cocoa powder, and salt. Stir in the melted butter until a soft dough forms. Bake for 10-12 minutes until set (I like the crust slightly under baked so it's not dry and crumbly). Cool completely.
• For the pretzel caramel layer:in a microwave-safe bowl, combine the caramels and cream and microwave in 1-minute intervals, stirring in between, until smooth and melted. Option 1: spread caramel over the cooled chocolate shortbread layer and sprinkle with crushed pretzels. Option 2: stir the pretzels into the warm caramel and dollop across chocolate shortbread layer, pressing into an even layer with greased hands.
• For the peanut butter layer: in a medium bowl, combine the peanut butter, butter, powdered sugar, and vanilla, and beat with an electric mixer until creamy and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed. Spread over the pretzel caramel layer. Refrigerate while making the chocolate ganache.
• For the chocolate ganache: add the chocolate chips to a medium bowl. Microwave or heat the cream on the stovetop until just below a simmer. Pour the cream over the chocolate. Let sit for 2-3 minutes. Stir to combine until glossy and smooth. Let cool for a few minutes until no longer warm. Spread over the peanut butter layer.
• Refrigerate the bars until set, at least 20 minutes but up to 24 hours. If refrigerated longer than an hour or so, take the bars out 15-20 minutes before cutting and serving so the caramel layer softens just a bit.

CARAMEL PEANUT BUTTER PRETZEL BARS

Steps:

• Line an 8 x 8 " square pan with parchment paper on all sides. If you don't have parchment paper, you can line it with tinfoil and then grease the tinfoil very liberally. Set aside.
• Roughly crush up pretzels in a food processors or place in a large plastic bag and use a rolling pin to break them down. Measure out 3 cups of crushed pretzels and set aside.
• In large mixing bowl, beat together the butter and peanut butter until homogenous. Add the powdered sugar and vanilla. Mix well. Last, stir in the crushed pretzels.
• Transfer the peanut butter pretzels mixture to the prepared pan and press into an even layer and put in the fridge to set while you make the caramel layer.
• In a heavy bottomed sauce pan, heat the sugar on medium low heat until its completely melted, swirling the pan gently every 20 seconds or so. The sugar will start to form clumps before melting slowly. Be patient and keep an eye on it to make sure it does not burn.
• Once melted, remove from heat immediately and stir in the butter. The mixture will violently bubble. You're doing it right. Next, pour in the heavy cream and sea salt. Stir until everything is combined. Pour into a large bowl and allow to cool for a few minutes.
• Add the additional 1/2 cup of whole pretzels to the caramel and stir to coat the pretzels.
• Spread the caramel coated pretzels over the peanut butter bars. If desired, drizzle with melted chocolate! Lift the foil out of the pan with the bars, peel the foil off, then using a sharp knife, cut into squares.

CHOCOLATE CARAMEL PRETZEL BARS

Steps:

• Preheat the oven to 325F. Line a baking sheet with aluminum foil then spray it with non-stick cooking spray.
• Place the pretzels onto the baking sheet in a single layer until it's completely covered.
• In a small pot, melt the butter and sugar over medium low heat. Bring it to a boil, then continue boiling for 3 minutes, stirring constantly.
• Pour the bubbly mixture evenly over the pretzels. The caramel mixture will even out when it bakes, so don't worry if you missed some spots.
• Bake it at 325F for 8 to 10 minutes until the caramel is fully bubbling on the entire sheet.
• Remove the baking sheet from the oven then sprinkle the chocolate chips evenly over top. Return the baking sheet to the oven for another 1 to 2 minutes to soften the chocolate chips.
• Use a spatula to spread the melted chocolate evenly. Then place the baking sheet in the freezer for 30 minutes.
• Remove the pretzel bars from the baking sheet and peel off the aluminum foil. Break it apart or cut it into squares with a large knife.

CARAMEL PRETZEL MAGIC COOKIE BARS

Steps:

• Unwrap butter and place in 13" x 9" pan. Place pan, with butter, in the oven and turn the oven on to 350*F. Butter can melt in pan while preheating. Keep an eye on it, checking every few minutes and pulling out of the oven when butter is melted. Please be careful while preparing recipe as pan will be very hot.
• Crush graham cracker and pretzels in food processor to crush into a fine crumb. Set aside.
• Mix sweetened condensed milk and dulce de leche in a microwave safe bowl. Microwave for ten seconds, remove, stir and microwave for another 10 seconds if needed. You'll want the two to combine and be a pourable consistency.
• When butter is melted, remove from oven and carefully sprinkle the graham cracker and pretzel crumbs over the melted butter. Press in lightly with fork or back of spoon.
• Pour sweetened condensed milk & dulce de leche mixture over crumb layer.
• Sprinkle 1/2 of the chocolate chips, nuts, 1/2 of the Kraft caramel bits and broken up pretzels over sweetened condensed milk layer.
• Sprinkle coconut on top, followed by remaining chocolate chips.
• Bake in oven for 25-30 minutes or until lightly browned. Remove from oven.
• Following the directions of the back of the Kraft Caramel Bits, melt bits with small amount of water then drizzle over top of bars. Allow bars to cool completely.
• Cut, serve, share, enjoy!

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.

SALTED CARAMEL CHOCOLATE PRETZEL BARS

Steps:

• Line a cookie sheet with parchment paper, Melt 8 ounces of chocolate whether on the stove or in the microwave, on low, stirring frequently, when melted and smooth, spread into a "rectangle shape" on prepared pan. Press pretzels into the warm chocolate, it's okay to let them overlap. Unwrap and melt caramels with about 2 Tablespoons of water. Again you can do this on the stove or in the microwave. Just make sure you are stirring frequently. When caramels are melted and smooth pour them over the pretzels. Melt remaining 4 ounces of chocolate chips and drizzle over caramel and sprinkle with sea salt. Place in the refrigerator until caramel and chocolate are set. Break or cut into pieces.

CHOCOLATE-CARAMEL PRETZEL BARS

Steps:

• Heat oven to 375ºF.
• Press crust onto bottom and up sides of 8-inch square pan sprayed with cooking spray. Prick bottom of crust several times with fork. Bake 10 to 12 min. or until lightly browned.
• Microwave caramel bits and 3/4 cup COOL WHIP in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until bits are completely melted and mixture is well blended, stirring after each minute. Stir in pretzels. Pour over crust; spread to completely cover crust. Refrigerate 10 min.
• Microwave chocolate and remaining COOL WHIP in 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.
• Let stand 2 hours before cutting into bars.

SALTED CARAMEL PRETZEL CRUNCH BARS RECIPE

Steps:

• Preheat the oven to 350 degrees F. 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. Add the flour, sugar, salt, egg yolk, and vanilla extract and beat on high speed for 2 minutes until crumbly.
• Press tightly into prepared pan. Press pretzel pieces evenly on top. Bake for 20 minutes. Allow to cool completely before adding the caramel.
• 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.
• 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.

CHOCOLATE SALTED CARAMEL BARS

Steps:

• Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
• Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of prepared baking dish; press together so there are no holes in dough.
• In a large microwave-safe bowl, combine caramels and heavy cream. Microwave on high until caramels are melted, stirring every 30 seconds. This will take about 2 minutes. Pour caramel mixture evenly over dough; sprinkle with sea salt and top with remaining slices of cookie dough. Sprinkle with additional sea salt.
• Bake 35 to 40 minutes, or until golden and center is slightly firm. Remove from oven, let cool slightly, then refrigerate until well chilled. Cut into slices and serve.

CHOCOLATE AND CARAMEL PRETZEL BARS

Steps:

• Preheat oven to 350 degrees. Line a 9x9 pan with foil and spray with non-stick baking spray. Set aside.
• In a food processor, add 2 cups of pretzels and the pecans. Pulse a few times to break up the pieces. Add the brown sugar, flour and baking soda and pulse several times to combine completely. Pour out mixture into a mixing bowl and pour in the melted butter and stir to combine. (You can also pour in the butter while the food processor is still running to combine.) Press mixture into the bottom of the prepared pan, and bake at 350 degrees for 12-14 minutes.
• While crust is baking, melt caramels with 2 tbsp of milk in microwave. Heat at 1 minute at 50% powder. Stir. Heat for 30 seconds at 50% power and stir. Repeat until completely melted and smooth. In a separate bowl, melt 1 cup of dark chocolate in microwave or double boiler. Melt in microwave the same method as the caramels.
• Once crust comes out of the oven, sprinkle on 1 c. unmelted chocolate chips. Pour the melted caramel over the chocolate chips. Next drizzle the melted chocolate over the caramel, and spread evenly. Lastly, top with whole pretzels, four accross and four down, for 16 equal squares.
• Let bars set before slicing. Store leftovers in airtight container at room temperature.

CHOCOLATE CARAMEL PRETZEL BARS

Steps:

• Preheat oven to 350F degrees.
• Crush pretzels and mix with brown sugar and butter.
• Press the pretzel mixture into the bottom of 8x8 pan and bake for 10 minutes
• While the pretzel base is still warm cover with dulce de leche and let it cool.
• Melt chocolate and pour on top.
• Decorate with more crushed pretzels and chocolate.

SALTED-CARAMEL PRETZEL, ALMOND AND CACAO BARS RECIPE

Steps:

• Line a square, loose-bottom 8-in baking tray with parchment paper.
• First, make the almond biscuit layer: blend all of the ingredients except the ground almonds in the blender until the nuts and coconut are finely chopped.
• Add the ground almonds, then pulse until fully incorporated. The mixture should be sticky.
• Press the almond mixture into the base of the baking tray, making sure it's an even layer all over.
• Pop the tray into the freezer and get on with the caramel layer.
• Rinse out the blender. Blend all of the ingredients in the blender until the mixture is as smooth as possible.
• Remove the tray from the freezer and spread the caramel layer over the top evenly. Pop the tray back into the freezer to set for around 2 hours.
• After the 2 hours, remove the tray from the freezer and place the toppings on.
• Carefully remove the bars from the tin, then cut it into 12 to 14 bars. Run a knife under hot water between each cut to make it easier.
• Place the bars onto a baking tray and back into the freezer while making the coating.
• Mix the chocolate coating ingredients together in a small mixing bowl until smooth.
• Remove the bars from the freezer and drizzle the coating over the top of each bar. Top each bar with a couple of pretzels or a sprinkling of flaked almonds.
• Serve straight away or store in the freezer for up to 2 months. Serve straight from the freezer.
• Enjoy!

CHOCOLATE CARAMEL PRETZEL BARS

Steps:

• Preheat the oven to 325F. Line a baking sheet with aluminum foil then spray it with non-stick cooking spray.
• Place the pretzels onto the baking sheet in a single layer until it's completely covered.
• In a small pot, melt the butter and sugar over medium low heat. Bring it to a boil, then continue boiling for 3 minutes, stirring constantly.
• Pour the bubbly mixture evenly over the pretzels. The caramel mixture will even out when it bakes, so don't worry if you missed some spots.
• Bake it at 325F for 8 to 10 minutes until the caramel is fully bubbling on the entire sheet.
• Remove the baking sheet from the oven then sprinkle the chocolate chips evenly over top. Return the baking sheet to the oven for another 1 to 2 minutes to soften the chocolate chips.
• Use a spatula to spread the melted chocolate evenly. Then place the baking sheet in the freezer for 30 minutes.
• Remove the pretzel bars from the baking sheet and peel off the aluminum foil. Break it apart or cut it into squares with a large knife.

CHOCOLATE & SALTED CARAMEL PRETZEL BARS

Steps:

• Step 1 Preheat oven to 350 degrees. Step 2 Pulse the bread into fine crumbs using a food processor. Note: if you forget to leave the bread out overnight, you can dry it out in a 300 degree oven for 10-15 minutes. Step 3 In a medium bowl, stir together bread crumbs, melted butter, sugar and salt until combined. Press the crumbs into an even layer of a 9×13 pan greased with baking spray. Step 4 Bake bread crumb crust for 10 minutes. Step 5 Meanwhile, in a medium pan over low heat, stir together sweetened condensed milk and chocolate chips until melted and smooth. Step 6 Pour chocolate mixture over baked crust and top with pretzels, gently pressing them into chocolate. Step 7 Bake for 15-20 minutes or until set. Remove from oven. Sprinkle with a pinch of coarse sea salt, if desired. Step 8 Cool completely and then refrigerate or freeze until chilled and completely set. Once set, drizzle with caramel sauce in a lattice pattern. Alternatively, you can add pieces of caramels (alongside the pretzels) on top of the chocolate mixture at the start of the baking process. Step 9 Cut into bars, about 3×3 inches, and serve.

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.