These Salted Caramel Pretzel Bars are one of those awesome moments when my pantry clean out turned into gold. 💛

Ever had one of those "how did this happen?" moments during a pantry clean-out?

There I was, face-to-face with my apparent pretzel obsession – bags upon bags of them, multiplying like rabbits on my shelves. I don't even remember buying them! (Seriously, did the Pretzel Fairy pay me a visit?) 🥨🥨🥨

But as someone who breaks out in hives at the mere thought of food waste, I knew I had to get creative. And that's how these life-changing (yes they certainly are 🤣) Salted Caramel Pretzel Bars were born.

Now, I know what you're thinking. "Pretzels...in a caramel slice? Has she lost her mind?"

Stay with me here – this combination is about to rock your world.

Imagine: buttery caramel meets salty, crunchy pretzels in a harmony so perfect it'll make your taste buds think they've gone to heaven. 😇

And whatever you do, don't you dare skip the flaky sea salt on top. If caramel and salt were on a dating app, they'd be a 100% match. This is the kind of treat that'll have you standing at the kitchen counter at midnight, promising yourself "just one more bite."

Trust me, once you try these bars, you'll be "accidentally" stockpiling pretzels too. 😉

Salted Caramel Pretzel Bars

Makes approx. 16 bars

Ingredients

Shortbread Base

• 240g plain flour
• 225g unsalted butter, room temperature
• 100g caster sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Caramel Pretzel Filling

• 1 x 395g can sweetened condensed milk
• 115g unsalted butter cut into cubes
• 200g light brown sugar
• 90g golden syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 100g (2 cups) pretzels

Topping

• 220g dark or milk chocolate melts
• 1 tablespoon oil
• Flaky sea salt
• 20 pretzels, or enough to cover the surface of the topping
• White chocolate melts

Method

1. Preheat oven to 180°C / 150°C fan forced and grease and line a 16cm x 26cm shallow baking tin with baking paper.

2. For the shortbread base, place the butter, sugar and salt into a large mixing bowl and beat until light and fluffy.

3. Add the vanilla and egg yolk then beat until combined.

4. Add half the flour and mix until just combined. Add the remaining flour and mix until there is no visible flour.

5. Transfer to your prepared pan and press into an even layer.

6. Bake for approx. 22 minutes or until the edges are just starting to turn golden.

7. Meanwhile, make the caramel. Combine the butter, brown sugar, salt, vanilla, sweetened condensed milk and golden syrup in a medium heavy based saucepan.

8. Place over low heat and whisk until melted and combined then continue stirring over the heat for 10 minutes. Do not allow the caramel to boil.

9. Once the base is ready remove from the oven and layer the pretzels over the surface.

10. Pour the caramel onto the shortbread base evenly over the pretzels and bake for a further 10 minutes or until the caramel begins to bubble around the edges. Allow to cool to room temperature.

11. Chop the chocolate and place into a microwave proof bowl with the oil. Melt the chocolate in 20 second bursts, stirring in between until melted and smooth.

Pour the melted chocolate over the caramel and smooth into an even layer. While the chocolate is still warm quickly press more pretzels into the surface gently to ensure they adhere and sprinkle over some flaky sea salt.

💡 I sprinkle a few pinches over the surface for a little pop of saltiness in every bite, but you can use less or more depending on your taste.

12. Place the white chocolate melts into a piping bag and twist the opening closed. Melt in the microwave in 10 second bursts, squishing the bag in between bursts to ensure the chocolate is melting evenly. Snip a small opening and pipe lines of white chocolate over the surface.

13. Leave at room temperature until the chocolate has set (approx. 1 hour) then pop it in the fridge to chill for 15 minutes before cutting it into bars.

Storage

• Store the bars in an airtight container at room temperature up to 3 days or in the refrigerator for up to a week.
• The bars are suitable to freeze for up to 3 months. Defrost in the refrigerator overnight.

I hope you enjoy this recipe, and as always, if you have any questions at all just let me know at [email protected]

Happy Baking!