SALTED CHOCOLATE AND CARAMEL PRETZEL BARS
These simple, 4-ingredient Salted Chocolate Caramel Pretzel Bars will quickly become your new favorite sweet and salty treat! No bake and no candy thermometer needed.
Provided by Lauren Allen
Categories Dessert
Time 35m
Number Of Ingredients 4
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!
Nutrition Facts : Calories 268 kcal, Carbohydrate 39 g, Protein 3 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 2 mg, Sodium 244 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
CHOCOLATE CARAMEL PRETZELS BARS
These delicious Chocolate Caramel Pretzels Bars are a perfect treat for your salty and sweet cravings!
Provided by Dina
Categories Dessert
Time 20m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 416 kcal, Carbohydrate 53.4 g, Protein 5.7 g, Fat 21.2 g, SaturatedFat 8.7 g, Cholesterol 10 mg, Sodium 181 mg, Fiber 2.1 g, Sugar 43.6 g, ServingSize 1 serving
CHOCOLATE CARAMEL PRETZEL BARS
Like turtle bars with a twist, these squares are gooey, crunchy and salty in all the right places. If you can, use chopped bar chocolate as called for in the recipe. If you use chocolate chips, they will seize, and the chocolate layer will look uneven and a little chalky. That said, beauty is only skin deep, and these bars taste great either way, so if chips are all you can find, bake away.
Provided by Samantha Seneviratne
Categories cookies and bars, dessert
Time 50m
Yield 16 to 20 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 577, UnsaturatedFat 11 grams, Carbohydrate 83 grams, Fat 25 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 986 milligrams, Sugar 19 grams, TransFat 0 grams
CHOCOLATE AND CARAMEL PRETZEL BARS
Anyone that loves a sweet & savory treat will love these bars! A pretzel pecan crust is topped with dark chocolate chips, caramel and topped with more dark chocolate and a pretzel.
Provided by Erin Indahl-Fink
Time 29m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 2657 calories, Carbohydrate 384 grams carbohydrates, Cholesterol 269 milligrams cholesterol, Fat 125 grams fat, Protein 24 grams protein, SaturatedFat 71 grams saturated fat, ServingSize 1, Sodium 2069 milligrams sodium, Sugar 299 grams sugar
CHOCOLATE CARAMEL PRETZEL BARS
Provided by Debbie Chapman
Time 50m
Number Of Ingredients 4
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-CARAMEL PRETZEL BARS
You can use a refrigerated pie crust for more than just pies. See for yourself in this easy-to-make recipe for Chocolate Caramel Pretzel Bars.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 24 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 135 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 13 g, Protein 1 g
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