Chocolate Caramel Pretzel Shortbread Bars
What could be better than a buttery shortbread, smooth caramel, decadent chocolate, and crunchy pretzels? Literally not one single thing. These chocolate caramel pretzel shortbread bars have a thick and buttery shortbread crust, a smooth chocolate layer, and pretzels coated in caramel on top. They are so easy to make and are incredibly delicious.
Ingredients
Shortbread Base
- ½ cup (100 grams) granulated sugar
- 1 cup (226 grams) unsalted butter melted
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 cups (250 grams) all purpose flour
Salted Caramel Pretzels
- 1 cup (200 grams) granulated sugar
- 6 tablespoons (85 grams) salted butter room temperature, cubed
- ½ cup (120 grams) heavy cream room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 ½ cups (150 grams) pretzels roughly chopped, you can use any shape here!
Chocolate Layer
- 8 oz (226 grams) semi-sweet chocolate chopped
- 2 tablespoons vegetable oil
Instructions
Shortbread Base
- Preheat your oven to 350F and line a 9 inch pan with parchment paper with overhang on at least two sides. This will make it easier to remove the bars from the pan. Set aside.
- In a medium sized bowl, whisk the granulated sugar, melted butter, vanilla extract, and salt until combined. Add the flour and fold together until a dough forms. Press the dough into an even layer into the bottom of your pan.
- Bake the shortbread crust for 28-32 minutes until golden. Remove from the oven and set aside to cool slightly.
Salted Caramel Pretzels
- While the shortbread is baking, make the salted caramel pretzels. Roughly chop the pretzels and set aside in a large bowl.
- Add the sugar to a medium-large sauce pan. Place the pan on the stove on low-medium heat while continuously stirring and moving the sugar around the pan. The sugar will clump up before it completely melts.
- Once the sugar completely melts, it will be a smooth amber/caramel colored liquid. It can take anywhere from 8-12 minutes to completely melt.
- Once completely melted, add the cubed butter. It will bubble up. Whisk vigorously until the butter is completely melted into the sugar and they are homogeneous. Let the mixture sit and bubble for 30 seconds to one minute without stirring.
- Slowly add in the heavy cream. The mixture will bubble up again. Whisk until the heavy cream is combined. Allow the mixture to boil for 30 seconds to one minute without stirring. During this time, it will rise in the pan - let it!
- Remove from the heat and add the vanilla extract and salt and whisk to combine. Pour the caramel over the pretzels and use a rubber spatula to fold until the pretzels are evenly coated in the caramel. Set aside to cool and thicken.
Chocolate Layer
- In a microwave safe bowl, melt the chocolate and oil together in 30 second increments, stirring in between each increment until completely melted. You can also melt them together on the stove.
- Spread the melted chocolate in an even layer on top of the shortbread. Sprinkle the caramel pretzels evenly on top of the chocolate. Put in the fridge until the chocolate and caramel have set, about 1 ½ - 2 hours.
- Slice and enjoy! Store in an airtight container in the fridge or at room temperature (if your kitchen doesn't run hot otherwise the chocolate will melt).
Tried this recipe?Let us know how it was!