Pretzels and caramel? oh yeah.
Salty and sweet, allll right.
Home-made salty Twix, almost.
Delicious ohh yes.
I don’t know why exactly maybe it’s the salted caramel trend but salty and sweet has always appealed to me. For the last few months I’ve been drooling over peanut-butter pretzel bars and balls. Thick and dark amber coloured caramel topped with pretzel pieces and fleur de sel. I just wanted it all. So I had the following conversation with my boyfriend to help me decide.
Amy– Hey AJ, caramel and pretzel or peanut butter and pretzel?
AJ– Pretzels make my mouth dry.
Amy– In terms of sweets…
AJ– I like the fat, soft pretzels you make!
Amy– But I’m making something sweet -with pretzels, the stick ones.
AJ – I don’t know Arn – caramel I guess.
As you can see he is super eager to help. At least he is eager to eat….<3
Salty-Sweet Caramel Pretzel Bars
- 1-1+1/2 cup of pretzel sticks
- 1 can of sweetened condensed milk
- 1 tbsp maple syrup
- 3 tbsp corn syrup
- 3/4 cup of salted butter
- 1 cup of chocolate chips, plus 1 tbsp of butter
Spray a brownie pan (8×8) with non stick cooking spray. Carefully arrange a solid layer of pretzel sticks to completely cover the bottom of the pan.
In a medium sauce pan melt butter over medium heat. With a whisk add syrups and condensed milk and mix well.
Keep heat over medium and continually stir until the mixture turns golden brown. You want the mixture to come to a slow boil and be because patient this process takes up to 10 minutes. The browning aspect tends to happen rather quickly so do not leave it unattended or unstirred.Once the caramel has reached the desired colour, slowly and gently pour over pretzels. The will shift, that is ok. Shake the pan gently to level the caramel.
I initially crushed about 3/4 cup worth of pretzels and put on top but the result did not have the best ratio possible, although it was still really delicious. I would suggest adding more full pretzel sticks to the top to sandwich in the caramel before covering with chocolate. Leave to cool about and hour on a wire rack.
In a medium sized bowl heat chocolate chips with butter in the microwave in 30 second intervals stirring in between to melt. Once the chocolate is smooth and incorporated with the butter, carefully and evenly spread on the top of the caramel/pretzel concoction. I put these immediately in the fridge afterward and left for another hour or so before cutting into them. Keep refrigerated.