Caramel Pecan Pretzel Bars

By Laura RegePublished: Dec 11, 2020

Yields:

12 serving(s)

Prep Time:

20 mins

Total Time:

2 hrs

Cal/Serv:

631

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Shove over, brownies, we’ll take these Caramel Pecan Pretzel Bars anytime, any day. The bold buttery flavor of the ROLD GOLD® Recipe No.™ 5 Savory Butter Pretzels is the perfect savory complement to the sweet indulgence of a blondie and the nutty goodness of a handful of pecans. (Bonus: the pretzels also provide the perfect crunch!) A remix so brilliant, we bet you can’t just eat one.

Have you made these yet? Let us know how it went in the comments below!

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Ingredients

Cooking spray
2 1/4 cups
semisweet chocolate chips
1
(16-oz.) bag ROLD GOLD® Recipe No.™ 5 Savory Butter Artificially Flavored Pretzel Twists, gently crushed
1 1/2 cups
chopped pecans
2
(11-oz.) bags soft caramels, unwrapped
1/4 cup
heavy cream
1 1/2 tsp.
vegetable oil
Flaky sea salt

Directions

1. Step 1Grease a 9-by-13 inch baking dish with cooking spray. Line baking dish with parchment paper, leaving a 2-inch overhang on all sides.
2. Step 2In a medium microwave safe bowl, microwave the chocolate chips until just melted, about 2 minute 30 seconds. Stir until smooth.
3. Step 3Pour all but ;¼ cup of the melted chocolate into the prepared baking dish and spread into an even layer with an offset spatula.
4. Step 4Reserve 1 cup of the pretzels. Scatter the pecans evenly over the top of the melted chocolate in the baking dish, gently pressing them into the chocolate. Pour pretzels evenly over top of the pecans.
5. Step 5In another medium microwave safe bowl, combine the caramel and heavy cream and microwave until just melted, about 3 minutes. Stir until smooth.
6. Step 6Drizzle the caramel, evenly over the top of the pretzels and chocolate in the baking dish. Scatter reserved 1 cup of pretzels over top and gently press into caramel.
7. Step 7Stir the oil into the reserved ¼ cup of melted chocolate and drizzle over the bars in the baking dish.
8. Step 8Refrigerate until well chilled and set, about 2 hours. Cut into bars, sprinkle with sea salt, and serve chilled.