Description
Pretzel Millionaire Bars combine a crunchy salted pretzel shortbread base, a luscious caramel filling, and a rich chocolate ganache topping. These bars offer a delightful balance of sweet and salty flavors with a satisfying texture contrast, perfect for a decadent dessert or indulgent snack.
Ingredients
Scale
Crust Ingredients
- 2 ounces (55 gm) salted pretzels
- ½ cup (65 gm) all-purpose flour
- ½ cup (100 gm) brown sugar
- ¼ teaspoon salt
- ½ cup (113 gm) unsalted butter, cold
Caramel Filling Ingredients
- 6 tablespoons (85 gm) unsalted butter
- ½ cup (100 gm) brown sugar
- 1 – 14 ounce can Eagle Brand Sweetened Condensed Milk
- 2 tablespoons light corn syrup
- Pinch of salt
- 2 tablespoons heavy whipping cream
Chocolate Ganache Topping Ingredients
- 3 ounces (85 gm) semisweet chocolate, chopped
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Crush the salted pretzels finely and combine them with all-purpose flour, brown sugar, and salt. Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press this mixture evenly into a greased or parchment-lined baking pan to form the crust.
- Bake the Crust: Bake the crust in the preheated oven for about 12-15 minutes, or until it begins to turn golden and is set. Remove from the oven and set aside to cool slightly.
- Make the Caramel Filling: In a medium saucepan over medium heat, melt the unsalted butter. Add the brown sugar, sweetened condensed milk, light corn syrup, and a pinch of salt. Stir constantly and bring the mixture to a gentle boil, then reduce heat to low and simmer, stirring frequently, for about 5-7 minutes until the caramel thickens and turns a rich amber color. Remove from heat and stir in the heavy whipping cream for a smooth consistency.
- Assemble the Bars: Pour the warm caramel evenly over the baked pretzel crust and spread it out smoothly with a spatula. Allow the bars to cool to room temperature so the caramel sets slightly.
- Prepare the Chocolate Ganache: Place the chopped semisweet chocolate in a heatproof bowl. Some recipes recommend gently heating heavy cream and pouring it over the chocolate to melt it into a glossy ganache, but since the cream is used in caramel, you can also melt the chopped chocolate gently over a double boiler or in short bursts in the microwave, stirring frequently until smooth.
- Top the Bars: Pour the melted chocolate evenly over the set caramel layer. Use a spatula to spread the ganache smoothly. Refrigerate the assembled bars for at least 1 hour or until the chocolate is firm and the caramel is set.
- Serve: Once chilled, cut into 16 bars using a sharp knife, wiping the blade clean between cuts for neat edges. Serve and enjoy the perfect balance of salty, sweet, and chocolate flavors in every bite.
Notes
- Use salted pretzels to maintain the sweet and salty flavor contrast.
- Be careful not to overcook the caramel to prevent it from becoming too hard when cooled.
- For easier cutting, chill the bars thoroughly until firm.
- These bars can be stored in an airtight container in the refrigerator for up to one week.
- Feel free to substitute semisweet chocolate with dark or milk chocolate based on preference.
Nutrition
- Serving Size: 1 bar (approximately)
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
