Flipped Pretzel Cookie Bars With Caramel Filled De Food

SALTED CARAMEL-PRETZEL THUMBPRINTS

Steps:

• Put 1/4 cup pretzels in a resealable plastic bag and crush into coarse crumbs with a rolling pin.
• Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Whisk the egg yolks, honey, vanilla and fine salt in a medium bowl, then add to the butter mixture and beat until incorporated, scraping down the bowl as needed. Reduce the mixer speed to low; add the flour and pretzel crumbs and beat until just combined.
• Put the remaining 1 1/4 cups pretzels in the resealable bag and roughly crush with the rolling pin; spread on a rimmed baking sheet. Drop tablespoonfuls of dough on top and roll into balls, pressing so the pretzels adhere. Refrigerate until firm, about 30 minutes.
• Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Arrange the cookies about 1 1/2 inches apart on the prepared baking sheets; make a deep indentation in each with your thumb. Bake, switching the position of the pans halfway through, until lightly golden, 15 to 18 minutes. Re-indent with the back of a teaspoon, if necessary. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Fill each indentation with dulce de leche and sprinkle with sea salt.

CHOCOLATE CHIP-PRETZEL COOKIE BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In resealable food-storage plastic bag, place 1 cup of the pretzels; seal bag, and coarsely crush with rolling pin.
• In large bowl, mix cookie mix, softened butter, egg and crushed pretzels with spoon until soft dough forms. Stir in butterscotch chips. Spread dough evenly in pan. Break remaining 1 cup pretzel twists in small pieces, and sprinkle on top; press lightly into dough.
• Bake 18 to 22 minutes or until golden brown. Cool 30 minutes.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Let stand about 1 hour 30 minutes or until chocolate is set. Cut into 6 rows by 4 rows. Store covered in airtight container.

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.

"FLIPPED" PRETZEL COOKIE BARS WITH CARAMEL FILLED DE

Steps:

• PREHEAT oven to 350° F. Line 13 x 9-inch baking pan with foil; lightly grease.
• FOR PRETZEL CRUST.
• COMBINE melted butter, pretzels and 1/4 cup brown sugar in medium bowl. Press mixture onto bottom of prepared baking pan.
• BAKE for 5 minutes. Let cool for 5 minutes.
• FOR COOKIE DOUGH.
• COMBINE flour, baking soda and salt in small bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add eggs and vanilla extract; beat until just blended. Gradually beat in flour mixture. Stir in 1 1/4 cups DelightFulls morsels.
• DROP small spoonfuls of cookie dough onto pretzel crust and spread evenly. Sprinkle with remaining 1/4 cup DelightFulls morsels.
• BAKE for 28 to 30 minutes or until top is golden brown. Cool completely in pan on wire rack. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in airtight container.