I start off each holiday season with the best of intentions. I have a big list of things I want to do to celebrate. Like putting up lots of decorations. And sending out adorable Christmas cards. And of course, baking up delicious homemade gifts (like these chocolate and caramel pretzel bars!).
Chocolate and Salted-Caramel Pretzel Bars
But the season usually gets away from me. My best-laid plans go by the wayside as I deal with all those emergency things that seem to spring up right when I am at my most stressed out self. Like a skunk spraying both the dog and the cat as they run into the house. Or a dirty fishbowl being knocked over onto just-cleaned carpets. Or the dishwasher breaking or the water heater going out or a pipe bursting. Or backing out of my garage straight into a car parked in the driveway.
Yep. All true stories!
Needless to say, I often find myself putting off shopping for gifts until the last day of free shipping and sending out the cards with not a moment to spare. And those food gifts? I often grab them at a local bakery (if you’re in San Diego, I recommend Sugar and Scribe!).
But once in a while, the stars align. And I can actually pull it off. Like baking up these decedent cookie bars to give to friends and family. They are the perfect blend of sweet and salty and gooey and crunchy.
Just make sure to save some for yourself. You know, for all those holiday moments that call for a big dose of SOS chocolate!
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Chocolate Salted Caramel Pretzel Bars
Ingredients
For the Crust:
- 8 ounces (salted) pretzels (about 6 cups)
- 1/4 cup granulated sugar
- 12 Tablespoons unsalted butter (1 1/2 sticks), melted
- 4 ounces pecans or walnuts, coarsely chopped
For the Salted Caramel:
- 10 Tablespoons unsalted butter (1 1/4 stick)
- 2/3 cup heavy cream
- 2/3 cup packed dark brown sugar
- 3/4 teaspoon kosher salt
For the Topping:
- 1 1/2 cups semisweet mini chocolate chips (or semisweet chocolate chopped)
- About 2 cups pretzels, crushed
Instructions
For the Crust:
- 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 15-17 minutes.
- Sprinkle with pecans and set aside.
For the Salted Caramel:
- In a medium saucepan, combine butter, cream, brown sugar and salt.
- Heat mixture over medium heat, stirring, until butter melts until combined.
- Turn heat to medium-high, and bring to a simmer. Cook for 2 minutes.
- Pour over pecans and prepared crust.
- Place in oven and bake until caramel is bubbling and has darkened slightly, 13-15 minutes.
- Transfer to a rack to cool.
For the Topping:
- While the caramel is cooling, melt chocolate over a pot of simmering water (in a heatproof bowl in a microwave).
- Let chocolate cool for a few minutes, then spread evenly over slightly cooled caramel.Carefully spread the chocolate over the top of the caramel.
- Sprinkle with crushed pretzels and then let cool to room temperature.
- Transfer to the refrigerator to set for 30 to 60 minutes.
- To serve, lift the bars out of the pan using the parchment overhang as handles. Then transfer to a cutting board and cut into 16 or 20 squares.
- Store in an airtight container in the refrigerator.
Notes
This recipe is adapted from Samantha Seneviratne’s that ran in The New York Times.
