Description
Pretzel Millionaire Bars are a decadent dessert featuring a crunchy salted pretzel crust, a rich and buttery caramel filling, and a smooth chocolate ganache topping. These sweet and salty bars offer a perfect balance of textures and flavors, making them a delightful treat for any occasion.
Ingredients
Scale
Crust
- 2 ounces (55 gm) salted pretzels
- ½ cup (65 gm) all-purpose flour
- ½ cup (100 gm) brown sugar
- ¼ teaspoon salt
- ½ cup (113 gm) unsalted butter, cold
Caramel Filling
- 6 tablespoons (85 gm) unsalted butter
- ½ cup (100 gm) brown sugar
- 1 – 14 ounce can Eagle Brand Sweetened Condensed Milk
- 2 tablespoons light corn syrup
- Pinch of salt
- 2 tablespoons heavy whipping cream
Chocolate Ganache Topping
- 3 ounces (85 gm) semisweet chocolate, chopped
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). Crush the salted pretzels finely and combine them with the all-purpose flour, brown sugar, and salt in a mixing bowl. Cut in the cold unsalted butter until the mixture resembles coarse crumbs. Press this mixture evenly into a greased 9×9 inch baking pan.
- Bake the crust: Bake the crust in the preheated oven for about 15 minutes or until it begins to set and slightly brown around the edges. Remove from the oven and set aside.
- Make the caramel filling: In a medium saucepan, melt the 6 tablespoons of unsalted butter over medium heat. Add the brown sugar, sweetened condensed milk, light corn syrup, and a pinch of salt. Stir continuously until the mixture thickens and darkens to a golden caramel color. Remove from heat and stir in the heavy whipping cream for smoothness.
- Pour caramel over crust: Immediately pour the warm caramel filling over the baked pretzel crust, spreading it evenly with a spatula.
- Bake the caramel layer: Return the pan to the oven and bake for an additional 12 to 15 minutes until the caramel is bubbly and set. Remove from the oven and allow to cool completely at room temperature.
- Prepare the chocolate ganache topping: Place the chopped semisweet chocolate in a heatproof bowl. Heat a small amount of water to a simmer and use a double-boiler method, or microwave in short bursts, to gently melt the chocolate until smooth.
- Top bars with ganache: Pour the melted chocolate ganache over the cooled caramel layer, spreading it evenly to cover the entire surface. Chill the bars in the refrigerator for at least 1 hour or until the chocolate is firm.
- Cut and serve: Once fully set, cut the bars into 16 squares. Serve and enjoy the delicious contrast of salty pretzel, creamy caramel, and rich chocolate in every bite.
Notes
- Use salted pretzels to achieve the perfect balance of sweet and salty flavors, but you can adjust salt levels if desired.
- Ensure the butter for the crust is cold for a crumbly texture.
- Don’t overcook the caramel; it should be thick but pourable when spreading.
- Allow the bars to cool and chill thoroughly before slicing to maintain clean cuts.
- Store the bars in an airtight container in the refrigerator for up to 1 week.
Nutrition
- Serving Size: 1 bar (approx. 1/16 of recipe)
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
