Ingredients
Shortbread Crust
- 1¼ cups unsalted butter (slightly softened, 2 ½ sticks)
- 2 cups all-purpose flour
- ½ cup finely crushed pretzels
- ½ cup granulated sugar
- ½ teaspoon salt
- 2 large egg yolks (at room temperature)
- 2 teaspoons vanilla extract
Salted Caramel
- 28 oz sweetened condensed milk (two 14 oz/400g cans)
- 14 tablespoons unsalted butter (cubed)
- ½ cup light brown sugar (packed)
- ½ cup dark brown sugar (packed)
- ⅓ cup golden syrup (or light corn syrup)
- ¾ teaspoon table salt
- 1 teaspoon vanilla extract
Topping
- 12 ounces semi-sweet chocolate chips (or chopped chocolate, about 2 cups)
- 1 tablespoon coconut oil (plus 1 teaspoon)
- 1 ½ cups broken pretzel pieces
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal of the bars later.
- Make the Shortbread Dough: In a large bowl, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add the flour, finely crushed pretzels, granulated sugar, salt, egg yolks, and vanilla extract. Mix until the mixture becomes crumbly but combined.
- Press Dough into Pan: Firmly press the dough evenly into the prepared baking pan to form an even layer for the crust.
- Bake the Crust: Bake the crust for about 25 minutes or until the edges turn lightly golden. Once baked, set aside and let it cool completely before adding the caramel layer.
- Prepare the Salted Caramel: In a medium heavy-bottomed saucepan over medium-low heat, combine sweetened condensed milk, cubed butter, light brown sugar, dark brown sugar, golden syrup, and salt. Stir frequently until the butter melts and the mixture is well combined.
- Cook the Caramel: Continue stirring constantly as the mixture thickens, turns a golden caramel color, and starts bubbling. This process takes about 15 minutes or more. Keep the heat low to prevent scorching or separation.
- Check Caramel Temperature: Use an instant-read thermometer; the caramel should reach approximately 225°F (107°C) and coat the back of a spoon for proper thickness.
- Finish and Pour Caramel: Remove the saucepan from heat, stir in the vanilla extract, and then pour the caramel evenly over the cooled shortbread crust. Spread with a spatula if needed. Allow the caramel to cool at room temperature for several hours or chill it in the refrigerator for about 1 hour until firm.
- Melt Chocolate Topping: In 15-second intervals, microwave the semi-sweet chocolate and 1 tablespoon of coconut oil, stirring between each interval until smooth and fully melted.
- Apply Chocolate Layer: Pour the melted chocolate evenly over the set caramel layer and spread it out smoothly with a spatula.
- Add Pretzel Topping: While the chocolate is still soft, scatter the broken pretzel pieces over the top and gently press them in so they adhere.
- Set and Cut Bars: Refrigerate the assembled bars for 30 minutes to fully set the chocolate. Once set, lift the bars out using the parchment paper overhang and cut into squares or rectangles for serving.
Notes
- Using room temperature egg yolks helps achieve better dough consistency.
- Stir the caramel constantly to avoid burning or curdling the mixture.
- If you don’t have golden syrup, light corn syrup is a suitable substitute.
- Cool the caramel layer completely before adding chocolate to prevent melting.
- Parchment paper with an overhang makes removing and cutting the bars easier.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
