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Caramel Pretzel Cookie Bars Recipe

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4.3 from 1 review

  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings

Description

These Caramel Cookie Bars combine a buttery crumbly cookie base with a rich homemade caramel layer and crunchy candied pretzels, all topped with a smooth chocolate drizzle. Perfectly balanced with a hint of flaky salt, these bars offer a delightful mix of sweet, salty, and crunchy textures, perfect for dessert lovers seeking a gourmet treat at home.

Ingredients

Cookie Base

  • ½ cup unsalted butter
  • 1 cup all purpose flour
  • 3 Tbsp granulated white sugar
  • 1 large egg yolk
  • ½ tsp vanilla extract

Caramel

  • 1 cup granulated white sugar
  • 6 Tbsp unsalted butter
  • ½ cup heavy cream, room temperature
  • ½ tsp flaky salt

Candied Pretzels

  • ½ cup mini twisted pretzels
  • 1 Tbsp unsalted butter
  • 3 Tbsp white sugar

Chocolate Drizzle

  • ¼ cup chocolate chips
  • 1 tsp coconut oil or canola oil (to thin the chocolate sauce for easy drizzle)

Instructions

  1. Prepare the Cookie Base: Preheat the oven to 350°F (175°C) and line an 8-inch square baking tin with parchment paper, leaving enough overhang for easy removal. Beat the butter until smooth using a mixer with a paddle attachment, then add the flour, sugar, salt, egg yolk, and vanilla extract. Beat until crumbly, then press the dough firmly into the pan. Bake for 20 minutes and let it cool completely, chilling in the fridge for 10 minutes to speed up cooling if desired.
  2. Make the Caramel: In a non-stick saucepan over medium heat, add sugar and whisk regularly as it melts. The sugar will clump initially but continue whisking patiently until it melts completely and turns a deep amber color without burning. Remove from heat briefly, then carefully add butter and whisk on low heat until melted. Remove from heat again, slowly whisk in heavy cream until smooth, then stir in flaky salt. Set aside to cool.
  3. Prepare Candied Pretzels: In a large skillet, melt butter and sugar together. Add pretzels and sauté for 2 minutes, coating them thoroughly. Spread the mixture on parchment paper in a single layer and let cool until hardened.
  4. Assemble the Bars: Once the caramel is at room temperature (about 10 minutes), pour it evenly over the cooled cookie base. Arrange the candied pretzels on top in neat rows for easier slicing. Refrigerate to fully set the caramel and pretzels; this can be done a day in advance.
  5. Slice Bars: To make slicing easier, freeze the assembled bars for about 10 minutes to firm up the caramel. Use the parchment overhang to lift the bars out of the pan and cut into squares.
  6. Add Chocolate Drizzle: Melt chocolate chips and coconut or canola oil in 30-second increments in the microwave, stirring until smooth. Drizzle the melted chocolate over the bars before serving.

Notes

  • Be patient when melting sugar for caramel; clumping is normal and it will eventually smooth out with continuous whisking.
  • Using flaky salt in the caramel adds a nice balance of sweet and salty flavors.
  • Chilling the bars before slicing helps achieve clean cuts because of the soft caramel layer.
  • You can prepare the bars a day ahead — they keep well refrigerated and the flavors meld perfectly.
  • Ensure heavy cream is at room temperature before adding it to caramel to prevent splattering and seizing.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/caramel-pretzel-cookie-bars-recipe/