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Family Friendly Fridays: Caramel Chocolate Pretzel Bars

Hold on to your hats.  This recipe is good.  Really good.  So good that once you taste one you’ll want to take the entire batch and hide them in your “I don’t want to share” food corner and not come out until you’ve licked up every. last. crumb.   And lucky for me, my husband isn’t a big fan of caramel so I was able to enjoy these tasty little treats without the added fear of them being snatched away when I wasn’t paying attention (I don’t count the kids as competition.  They’re still height challenged which provides me with a huge dessert hiding advantage).

The original idea for these bars came from Jenny over at Picky Palate.  She had created these A.mazing Shortbread Candy Corn Kissed Brownies for Halloween and the second I saw them I knew I had to try the recipe out.  Unfortunately,  I couldn’t find candy corn kisses.  I didn’t want to give up on the idea of the dessert so I scavenged through the remaining Halloween candy bags at the Target and stumbled upon one lonely bag of  caramel apple kisses.  Caramel is one of my all time favorite desserts.  Better than pretty much anything else you can put in front of me.  Well, except maybe chocolate covered pretzels.  So why not combine the two and send myself to dessert lovers heaven?

Gear yourself up.  It’s about to get mighty tasty over here.

Ingredients Needed:

For the Crust:

11/2 Cup of Mulched Pretzels
1 Stick of Butter, Melted
1/4 Cup of Sugar

For the Bars:

1 Pkg of Either Caramel Apple or Caramel Kisses
1 Stick of Butter
1 Cup of Brown Sugar
1 tsp of Vanilla
1/4 Cup of Evaporated Milk
1 Egg
3/4 Cup of Flour
1 tsp of Baking Soda
1 tsp of Milk

Start out by making up your crust.  Throw a few handfuls of pretzels into your food processor and mulch them up until you have 11/2 cups worth.

Dump them into a 9×9 inch baking pan and add in 1 stick’s worth of melted butter along with 1/4 cup of sugar.  Combine it well and press your crust into the pan.

Throw it in the oven and cook it at 350 degrees for about 8 minutes.  Pull it back out and let it cool.

While your crust is cooling, grab up your bar ingredients.  Melt up your second stick of butter (I knew there was a reason these bars were so dang good) on low heat.  Once it’s melted, remove it from the heat and add in your brown sugar, vanilla, and evaporated milk.

Next up, you’ll mix in your egg.

Finish it off by adding in your flour and baking soda.

Grab your cooled pretzel crust and, here comes the genius part that I borrowed from Jenny, lay your kisses down in rows on top of your crust.  Look how pretty!

Next up, you’ll grab your batter you just cooked up and pour it over the top of the kisses.

Pop the bars back into your oven at 350 degrees and cook them for another 25 minutes.

Once they’re out and cooling, the final touch will be to take any leftover caramel kisses, throw them into your double boiler along with your tsp of milk and melt them down.

Spread the melted kisses over the top of your bars and put the finished dish in the fridge to set for three or more hours; if you can wait that long.  I apparently couldn’t and tried to pull one out of the dish while they were still warm.  Delicious, but not smart (as witnessed by the pretzel crumbs on the tops of the bars below) .  They do much better when allowed to cool down completely.

Ok, they’re cool, they’re cut and they’re ready to eat.  I’ve even set up a plate for you.  Just try to resist these beautiful little bars.

I shared this recipe over at And Baby Makes Five Homemade Recipe Swap and Kim’s Quit Eating Out Saturday Swap.

Caramel Chocolate Pretzel Bars

Ingredients:

For the Crust:

11/2 Cup of Mulched Pretzels
1 Stick of Butter, Melted
1/4 Cup of Sugar

For the Bars:

1 Pkg of Either Caramel Apple or Caramel Kisses
1 Stick of Butter
1 Cup of Brown Sugar
1 tsp of Vanilla
1/4 Cup of Evaporated Milk
1 Egg
3/4 Cup of Flour
1 tsp of Baking Soda
1 tsp of Milk

Directions:

Start out by making up your crust. Throw a few handful of pretzels into your food processor and mulch them up until you have 11/2 cups worth.

Dump them into a 9x9 inch baking pan and add in 1 stick's worth of melted butter along with 1/4 cup of sugar. Combine it well and press your crust into the pan.

Throw it in the oven and cook it at 350 degrees for about 8 minutes. Pull it back out and let it cool.

While your crust is cooling, grab up your bar ingredients. Melt up your second stick of butter (I knew there was a reason these bars were so dang good) on low heat. Once it's melted, remove it from the heat and add in your brown sugar, vanilla, and evaporated milk.

Next up, you'll mix in your egg.

Finish it off by adding in your flour and baking soda.

Grab your cooled pretzel crust and lay your kisses down in rows on top of your crust.

Next up, you'll grab your batter you just cooked up and pour it over the top of the kisses.

Pop the bars back into your oven at 350 degrees and cook them for another 25 minutes.

Once they're out and cooling, the final touch will be to take any leftover caramel kisses, throw them into your double boiler along with your tsp of milk and melt them down.

Spread the melted kisses over the top of your bars and put the finished dish in the fridge to set for three or more hours until completely cooled.