Peanut Butter Pretzel Caramel Chocolate Bars

Peanut Butter Pretzel Caramel Chocolate Bars is a brownie recipe built around salt, heavy cream and vanilla. Plan on 20 bars and about 177 minutes.

• Yield 20 bars
• Ready in 177 minutes
• Prep 165 minutes
• Cook 12 minutes

Ingredients

Chocolate Shortbread

• 1 ¼ cups ( 178 g ) all-purpose flour
• ⅔ cup ( 76 g ) powdered sugar
• ⅓ cup ( 28 g ) natural, unsweetened or Dutch-process cocoa powder
• ¼ teaspoon salt
• 1 cup ( 227 g ) salted butter, melted

Caramel Layer

• 14 ounces ( 397 g ) soft caramels, unwrapped
• ¼ cup heavy cream
• 1 ½ cups ( 128 g ) lightly crushed or broken pretzel sticks

Peanut Butter Layer

• 1 cup ( 255 g ) creamy peanut butter
• ¼ cup ( 57 g ) salted butter, softened
• ¾ cup ( 86 g ) powdered sugar
• ½ teaspoon vanilla

Chocolate Ganache

• 2 cups ( 340 g ) semisweet chocolate chips
• 1 cup heavy cream

Instructions

1. For the shortbread layer: preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan (can also line with parchment paper). Set aside.
2. In a medium bowl, whisk together the flour, powdered sugar, cocoa powder, and salt. Stir in the melted butter until a soft dough forms. Cool completely.
3. For the pretzel caramel layer:in a microwave-safe bowl, combine the caramels and cream and microwave in 1-minute intervals, stirring in between, until smooth and melted. Option 1: spread caramel over the cooled chocolate shortbread layer and sprinkle with crushed pretzels. Option 2: stir the pretzels into the warm caramel and dollop across chocolate shortbread layer, pressing into an even layer with greased hands.
4. For the peanut butter layer: in a medium bowl, combine the peanut butter, butter, powdered sugar, and vanilla, and beat with an electric mixer until creamy and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed. Spread over the pretzel caramel layer. Refrigerate while making the chocolate ganache.
5. For the chocolate ganache: add the chocolate chips to a medium bowl. Microwave or heat the cream on the stovetop until just below a simmer. Pour the cream over the chocolate. Let sit for 2-3 minutes. Stir to combine until glossy and smooth. Let cool for a few minutes until no longer warm. Spread over the peanut butter layer.
6. Refrigerate the bars until set, at least 20 minutes but up to 24 hours. If refrigerated longer than an hour or so, take the bars out 15-20 minutes before cutting and serving so the caramel layer softens just a bit.

Cool the pan before you lift the squares.