CHOCOLATE CARAMEL PRETZEL BARS
Like turtle bars with a twist, these squares are gooey, crunchy and salty in all the right places. If you can, use chopped bar chocolate as called for in the recipe. If you use chocolate chips, they will seize, and the chocolate layer will look uneven and a little chalky. That said, beauty is only skin deep, and these bars taste great either way, so if chips are all you can find, bake away.
Provided by Samantha Seneviratne
Categories cookies and bars, dessert
Time 50m
Yield 16 to 20 servings
Number Of Ingredients 10
Steps:
- 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 17 minutes. Sprinkle with pecans and set aside.
- Prepare the caramel: In a medium saucepan, combine butter, cream, brown sugar and salt. Heat mixture over medium heat, stirring, until butter melts and everything is well combined. Turn heat to medium-high, and bring to a simmer. Cook for 2 minutes. Pour over pecans and prepared crust. Bake until caramel is bubbling and has darkened slightly, 13 to 15 minutes. Transfer to a rack.
- While caramel cools slightly, melt chocolate in short bursts in a heatproof bowl in a microwave or over a pot of simmering water. Let chocolate cool for a few minutes, then spread evenly over caramel. Sprinkle with crushed pretzels and let cool to room temperature. Transfer to the refrigerator to set for 30 to 60 minutes.
- To serve, lift the bars out using the parchment overhang and transfer to a cutting board. Cut into 16 or 20 squares. Store in an airtight container in the refrigerator.
Nutrition Facts : @context http, Calories 577, UnsaturatedFat 11 grams, Carbohydrate 83 grams, Fat 25 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 986 milligrams, Sugar 19 grams, TransFat 0 grams
CHOCOLATE CHIP-PRETZEL COOKIE BARS
This salty-sweet combo is everything you could want in a snack! Pretzels and butterscotch chips are added to chocolate chip cookie mix and baked into tasty cookie bars. Don't forget the chocolate drizzle!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In resealable food-storage plastic bag, place 1 cup of the pretzels; seal bag, and coarsely crush with rolling pin.
- In large bowl, mix cookie mix, softened butter, egg and crushed pretzels with spoon until soft dough forms. Stir in butterscotch chips. Spread dough evenly in pan. Break remaining 1 cup pretzel twists in small pieces, and sprinkle on top; press lightly into dough.
- Bake 18 to 22 minutes or until golden brown. Cool 30 minutes.
- In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Let stand about 1 hour 30 minutes or until chocolate is set. Cut into 6 rows by 4 rows. Store covered in airtight container.
Nutrition Facts : Calories 200, Carbohydrate 24 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 15 g, TransFat 0 g
SALTED CARAMEL-PRETZEL THUMBPRINTS
Provided by Food Network Kitchen
Time 1h30m
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- Put 1/4 cup pretzels in a resealable plastic bag and crush into coarse crumbs with a rolling pin.
- Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Whisk the egg yolks, honey, vanilla and fine salt in a medium bowl, then add to the butter mixture and beat until incorporated, scraping down the bowl as needed. Reduce the mixer speed to low; add the flour and pretzel crumbs and beat until just combined.
- Put the remaining 1 1/4 cups pretzels in the resealable bag and roughly crush with the rolling pin; spread on a rimmed baking sheet. Drop tablespoonfuls of dough on top and roll into balls, pressing so the pretzels adhere. Refrigerate until firm, about 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Arrange the cookies about 1 1/2 inches apart on the prepared baking sheets; make a deep indentation in each with your thumb. Bake, switching the position of the pans halfway through, until lightly golden, 15 to 18 minutes. Re-indent with the back of a teaspoon, if necessary. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Fill each indentation with dulce de leche and sprinkle with sea salt.
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- Preheat the oven to 325°F. Place the sugar in a large mixing bowl. Add the hot melted butter and stir until smooth. Add the eggs and vanilla and stir to combine. Whisk together the flour, baking soda, salt, and oats; stir the flour mixture into the wet ingredients.
- Gradually add the pretzels, corn flakes, and caramel bits, stirring to mix everything throughout the dough. Scoop the dough into generous 2-3 tablespoon size balls and place on a parchment-lined baking sheet. Leave a couple inches between each cookie.
- Bake for 12-14 minutes. Remove from the oven before the edges of the cookies have browned. The cookies should be puffy and cracked across the top. Let cool for 1-2 minutes on the baking sheet and then remove to a wire rack. When the cookies have completely cooled, store in an airtight container. Enjoy!
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