Salted Caramel Pretzel Crunch Bars Recipes

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 9-inch-square baking pan with aluminum foil, leaving a 2-inch overhang on all sides. Lightly spray the foil with cooking spray.
• Pulse 1 cup pretzel pieces in a food processor until finely ground (you should have about 1/2 cup crumbs). Transfer to a bowl. Whisk in the flour, baking powder and salt.
• Melt the butter in a saucepan over medium heat. Remove from the heat and stir in the brown sugar. Let cool slightly, then stir in the eggs and vanilla. Stir the pretzel crumb mixture into the butter mixture in two additions.
• Spread the batter in the prepared pan. Scatter the remaining 1/2 cup pretzel pieces on top. Bake until golden and a toothpick inserted into the center comes out clean with a few crumbs, 25 to 30 minutes. Let cool completely in the pan on a rack, then lift the foil to remove the bars from the pan and transfer to a baking sheet.
• Preheat the broiler. Press the marshmallow halves, cut-side down, in even rows on top of the bars. Broil, rotating the baking sheet as needed, until the marshmallows are golden brown, 1 to 2 minutes; let cool.
• Put the peanut butter chips and 1/2 teaspoon vegetable oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth. Repeat with the chocolate chips and the remaining 1/2 teaspoon vegetable oil in another bowl. Drizzle the melted peanut butter and chocolate mixtures over the bars. Let harden at room temperature or chill to set before cutting.

Steps:

• Line a square, loose-bottom 20-cm (8-in) baking tray with parchment paper.
• First make the almond biscuit layer: blend all of the ingredients except the ground almonds in the blender until the nuts and coconut are finely chopped. Add the ground almonds then pulse until fully incorporated. The mixture should be sticky.
• Press the almond mixture into the base of the baking tray, making sure it's an even layer all over.
• Pop the tray into the freezer and get on with the caramel layer.
• Rinse out the blender. Blend all of the ingredients in the blender until the mixture is as smooth as possible.
• Remove the tray from the freezer and spread the caramel layer over the top evenly. Pop the tray back into the freezer to set for around 2 hours.
• After the 2 hours, remove the tray from the freezer and place the toppings on.
• Carefully remove the bars from the tin, then cut it into 12-14 bars. Run your knife under hot water between each cut to make it easier.
• Place the bars onto a baking tray and back into the freezer while you make the coating.
• Mix the chocolate coating ingredients together in a small mixing bowl until smooth.
• Remove the bars from the freezer and drizzle the coating over the top of each bar. Top each bar with a couple of pretzels or a sprinkling of flaked almonds. Serve straight away or store in the freezer for up to 2 months. Serve straight from the freezer.
• Enjoy!

Steps:

• Salted Caramel Sauce:
• Combine the sugar and water in a medium saucepan and bring to a boil over medium-low heat; continue to cook, without stirring, until the sugar has dissolved (about 4 min.).
• Increase the heat to medium-high, then cook until the caramel has turned to a deep golden color (about 6 to 7 min.).
• Remove from heat. Add the heavy cream and whisk to incorporate, being careful as the heavy cream will bubble heavily.
• Return the saucepan to the heat. Add the butter and salt; stir. Cook for another minute.
• Turn off the heat and let the caramel sauce cool down before using. (The caramel will get thicker after it cools down but it won't harden at room temperature.)
• Pretzel Crust:
• Preheat the oven to 400°F.
• Line a 2-inch-deep 8x8-inch pan with parchment paper.
• In a small bowl, combine the pretzel crumbs, sugar and butter.
• Press the mixture into the bottom of the pan and bake for 12 min. or until golden brown.
• Cheesecake:
• Reduce the oven temperature to 325°F.
• In a medium bowl, beat the cream cheese and sugar until smooth.
• Add the eggs, one at time, and mix until just blended.
• Stir in the vanilla and flour just until combined.
• Pour the cream cheese batter over the crust. Add ½ cup of the salted caramel sauce and swirl it into the cream cheese batter. Bake for 30 min. or until the center of cheesecake is set.
• Let the cheesecake cool completely at room temperature.
• Pour the remaining 1 cup salted caramel sauce over the cooled cheesecake, then refrigerate overnight (or at least 4 hours).
• Before serving, decorate with whole pretzels and salted caramel popcorn.

Steps:

• Heat oven to 375ºF.
• Cut cookie dough into thick slices; press onto bottom of 8-inch square pan sprayed with cooking spray. Prick several times with fork. Bake 15 to 17 min. or until lightly browned.
• Microwave caramels and 1/4 cup cream in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute. Stir in pretzels; pour over crust. Spread to completely cover crust.
• Microwave chocolate and remaining cream in separate microwaveable bowl 2 min. or until chocolate is almost melted, stirring every 30 sec.; stir until chocolate is completely melted and mixture is well blended. Pour over caramel layer in pan; spread to completely cover caramel layer.
• Refrigerate 2 hours or until firm before cutting into bars.

Steps:

• In a microwave or in a large saucepan over low heat, melt marshmallows in oil; stir until smooth. Remove from heat; stir in cereal, 2/3 cup each caramels and pretzels. Press mixture into a lightly-greased 13x9-in. baking pan using wax paper or a lightly-greased spatula. Cool to room temperature. Spread melted chocolate over top; sprinkle with remaining caramels and pretzels. If desired, sprinkle with sea salt. Cut into bars.

Steps:

• Line a 8-inch pan with foil, with ends extended over the sides of the pan.
• Grease the foil.
• Place graham crackers on bottom of the pan, cutting if needed to fit.
• Microwave the caramel bits with the milk on high for 2 minutes or until completely melted stirring every 30 seconds.
• Pour over graham crackers, top with peanuts, marshmallows and pretzels.
• Drizzle with chocolate.
• Refrigerate for 1 hour; use foil handles to lift out of pan before cutting into bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 11x17-inch baking sheet with aluminum foil or parchment paper.
• Spread pretzels onto the prepared baking sheet.
• Combine butter and brown sugar in a saucepan over medium-low heat; cook and stir until sugar is dissolved and mixture is thickened, 5 to 8 minutes. Pour mixture over pretzels.
• Bake in the preheated oven for 5 minutes. Sprinkle chocolate chips over pretzel mixture. Bake for 1 minute more. Stir mixture to evenly spread chocolate over pretzels. Lightly sprinkle salt over pretzels. Cool until set, 2 to 3 hours. Break into pieces.