Description
Pretzel Millionaire Bars are a delightful combination of sweet and salty flavors featuring a crunchy pretzel shortbread crust, a rich caramel filling, and a smooth chocolate ganache topping. Perfect as a decadent treat for any occasion, these bars offer a satisfying texture contrast and indulgent taste.
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 your oven to 350°F (175°C). Crush the salted pretzels into small pieces and combine them with the all-purpose flour, brown sugar, and salt in a bowl. Cut in the cold unsalted butter until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of a lined 8×8-inch baking pan to form the crust.
- Bake the Crust: Bake the crust in the preheated oven for about 15 minutes or until lightly golden. Remove from the oven and set aside.
- Make the Caramel Filling: In a medium saucepan, melt 6 tablespoons of unsalted butter over medium heat. Stir in brown sugar, sweetened condensed milk, light corn syrup, and a pinch of salt. Bring the mixture to a boil, then reduce heat to low and simmer, stirring constantly, for about 5-7 minutes until thickened.
- Finish Caramel and Layer: Remove the caramel from heat and stir in the heavy whipping cream until smooth. Pour the caramel evenly over the baked crust and return to the oven for an additional 10 minutes.
- Prepare Chocolate Ganache: While the bars bake, place the chopped semisweet chocolate in a heatproof bowl. Heat about ¼ cup of heavy cream until just boiling and pour over the chocolate, letting it sit for a minute before stirring until smooth and glossy.
- Top Bars with Ganache: Once the caramel layer is set, pour the chocolate ganache evenly over the top of the bars. Spread gently with a spatula for an even layer.
- Chill and Set: Refrigerate the bars for at least 2 hours or until fully set and firm to the touch. Cut into 16 squares and serve chilled or at room temperature.
Notes
- These bars combine a crunchy pretzel shortbread crust, a luscious caramel filling, and a silky chocolate topping to create a perfect balance of sweet and salty.
- For extra flavor, you can sprinkle a few extra crushed pretzels on the chocolate ganache before chilling.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
