Salted Caramel Peanut Pretzel Bars
User Reviews
5
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Prep Time
20 mins
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Cook Time
12 mins
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Total Time
32 mins
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Servings
48 bars
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Course
Dessert
Salted Caramel Peanut Pretzel Bars
Description
The bars begin with softened butter whipped with brown sugar, egg yolks, and vanilla to a fluffy texture before mixing in a dry blend of flour, crushed pretzels, baking powder, and baking soda. Pressed into a foil-lined pan to form the crust, it is baked until lightly browned.
While the crust bakes, a smooth filling is prepared by microwaving marshmallow creme and creamy peanut butter until soft and combined. After baking, the crust is layered with this rich peanut filling.
Finally, melted vanilla caramels combined with heavy cream create a luscious salted caramel topping poured over the bars. Chopped salted peanuts add texture and garnish, balancing the sweet and salty flavors with the pretzel crunch.
Ingredients
- ½ cup butter softened
- ⅔ cup brown sugar packed
- 2 egg yolk
- 2 teaspoons vanilla
- 1 cup all-purpose flour
- ½ cup pretzels crushed
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 - 7 ounce marshmallow creme in jar
- ½ cup peanut butter creamy
- ¼ cup powdered sugar
- 1 cocktail peanuts salted, 1 1/2 cups
- 2 - 14 ounce vanilla caramels unwrapped, package
- 5 tablespoons heavy cream or milk
Instructions
- Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with heavy foil (or parchment paper), extending foil over the edges of the pan; set pan aside.
- In a large bowl, beat butter with an electric mixer on medium speed for 30 seconds, until fluffy. Add brown sugar, egg yolks, and vanilla. Beat until combined, scraping bowl occasionally if needed.
- In a mixing bowl, combine flour, crushed pretzels, baking powder, and baking soda. Beat in flour mixture. If mixture gets too thick for your mixer to handle, use a wooden spoon to incorporate all the flour. Press mixture evenly into the bottom of the prepared pan. Spray the bottom of a measuring cup with non-stick cooking spray and use it to pack the mixture down into that even layer.
- Bake in the preheated oven for 12 to 14 minutes or until lightly browned.
- While the base layer is baking, in a medium microwave-safe bowl, combine marshmallow creme and peanut butter. Microwave for 1 minute or until softened and slightly melted, stopping to stir after 30 seconds. Stir in powdered sugar. Spread mixture over warm crust.
- Sprinkle with salted peanuts.
- To another microwave-safe bowl, add unwrapped caramels and heavy cream. Stir to coat the caramels in cream, then microwave, 30 seconds at a time, stirring after each 30 seconds, until melted and smooth. Pour caramel mixture evenly over peanut layer.
- Cool in pan on wire rack. Using the foil, lift the uncut bars out of the pan. Cut into bars or into bite-sized pieces. Makes 48 bars 3.0”x0.75” in size.
Notes
- To line the baking pan, use heavy foil or parchment paper extending over the edges for easier removal of bars after baking.
- If you prefer not to use store-bought caramels, a homemade browned butter salted caramel sauce can be substituted in this recipe.
- Press the crust mixture firmly and evenly using a non-stick sprayed measuring cup bottom to ensure an even base layer.
User Reviews
Overall Rating
5
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