Ingredients:
- 3 cups mini pretzels, coarsely crushed
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/2 cup caramel sauce
- 1 cup semi-sweet chocolate chips, melted
- Sea salt flakes, for sprinkling (optional)
Directions:
- Prepare the pan: Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy lifting later.
- Make the pretzel base: Spread the coarsely crushed pretzels evenly across the bottom of the prepared pan.
- Add caramel sauce: Drizzle the 1/2 cup of caramel sauce evenly over the pretzels. This will create a deliciously sticky and sweet base.
- Cook the caramel mixture: In a medium saucepan, combine the sweetened condensed milk, butter, and brown sugar. Heat over medium heat, stirring constantly until the mixture is smooth and slightly thickened. Let it bubble for 3-5 minutes.
- Pour over the base: Carefully pour the hot caramel mixture over the pretzel and caramel sauce layer, spreading it evenly with a spatula to cover all the pretzels.
- Add the chocolate topping: Pour the melted chocolate over the caramel layer and gently spread it with a spatula. For an optional flavor boost, sprinkle a pinch of sea salt flakes over the chocolate.
- Chill to set: Place the pan in the refrigerator for at least 2 hours, or until the chocolate is firm and set.
- Cut and serve: Use the parchment paper overhang to lift the bars out of the pan. Cut into squares and enjoy the perfect mix of textures and flavors. Tips
- If you prefer a crunchier caramel layer, cook the condensed milk mixture for a little longer.
- Want extra flavor? Add toasted nuts, like pecans or almonds, to the pretzel base!