Caramel Pretzel Crack Bars
Ingredients:
For the Crust:
2 cups crushed pretzels
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
For the Caramel Layer:
1 cup caramel bits (or soft caramel candies, unwrapped)
1/2 cup heavy cream
For the Chocolate Topping:
1 cup semi-sweet chocolate chips
1 tbsp vegetable oil or coconut oil (for smooth melting)
For Garnish:
Sea salt, for sprinkling
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or aluminum foil, leaving an overhang on the sides for easy removal.
Prepare the Crust:
In a medium bowl, combine the crushed pretzels, granulated sugar, and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of the prepared baking dish to form an even layer.
Bake the Crust:
Bake in the preheated oven for 10 minutes, then remove from the oven and let cool slightly.
Prepare the Caramel Layer:
In a microwave-safe bowl, combine the caramel bits and heavy cream. Microwave in 30-second intervals, stirring after each interval, until the caramel is completely melted and smooth.
Pour the caramel over the baked pretzel crust, spreading it evenly with a spatula.
Prepare the Chocolate Topping:
In a microwave-safe bowl, combine the chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
Pour the melted chocolate over the caramel layer, spreading it evenly with a spatula.
Garnish and Chill:
Sprinkle a pinch of sea salt over the chocolate layer for added flavor.
Refrigerate the bars for at least 2 hours or until set.
Cut and Serve:
Once the bars are set, lift them out of the pan using the parchment paper or foil overhang. Cut into squares or rectangles.
Prep Time: 15 minutes | Cook Time: 10 minutes | Chill Time: 2 hours | Total Time: 2 hours 25 minutes
Kcal: Approximately 250 kcal per bar | Servings: 12-16 bars
