Way Too Sinful Caramel Crunch Bars
Indulge in the ultimate dessert decadence with these irresistible Way Too Sinful Caramel Crunch Bars! Featuring a buttery pretzel-studded shortbread crust, a luscious homemade caramel filling, and a velvety chocolate topping, these layered bars are the perfect combination of sweet, salty, and crunchy. A sprinkle of flaky sea salt takes them to gourmet levels, creating a tantalizing balance of flavors in every bite. Easy to prepare and perfect for a party platter or a treat-yourself moment, this recipe transforms simple pantry staples like sweetened condensed milk, chocolate chips, and brown sugar into a dessert you won't forget. Whether you're a caramel lover or a chocolate fanatic, these caramel crunch bars are guaranteed to steal the show!
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Recipe Information
Ingredients
- 1 cup butter
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup crushed pretzels
- 1 can (14 oz) sweetened condensed milk
- 2 tablespoons light corn syrup
- 1.5 cups semi-sweet chocolate chips
- 2 tablespoons heavy cream
- 0.5 teaspoons flaky sea salt (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, cream together the butter and brown sugar until light and fluffy, about 2-3 minutes. Beat in the vanilla extract.
Gradually mix in the all-purpose flour until a soft dough forms.
Fold in the crushed pretzels until evenly incorporated. Press the dough into the prepared baking dish to form an even layer.
Bake the base for 12-15 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
While the base cools, prepare the caramel filling. In a medium saucepan over medium heat, combine the sweetened condensed milk and light corn syrup.
Stir continuously for 8-10 minutes, until the caramel thickens and turns a light golden brown. Be careful to avoid burning.
Pour the caramel over the baked crust, spreading it evenly with a spatula. Let it sit for a few minutes to firm up slightly.
In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring after each interval, until smooth and melted.
Pour the melted chocolate over the caramel layer and spread it evenly with an offset spatula.
Sprinkle flaky sea salt (if using) evenly over the top for a delicious sweet-and-salty contrast.
Refrigerate the bars for at least 2 hours, or until completely set.
Once set, remove the bars from the baking dish using the parchment paper overhang. Cut into 16 squares and serve.
Store in an airtight container in the refrigerator for up to 1 week. Allow the bars to come to room temperature before serving for best flavor and texture.
Nutrition Facts
Calories |
6336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.0 g | 390% | |
| Saturated Fat | 173.8 g | 869% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 691 mg | 230% | |
| Sodium | 4963 mg | 216% | |
| Total Carbohydrate | 855.5 g | 311% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 526.1 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 1379 mg | 106% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 2192 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
