Saturday, March 4, 2017

Sweet & Salty Caramel Everything Bars

I made these to take to church for treats a few weeks ago. They were good, but the pretzel base didn't want to 'stick' to the bars.


Sweet & Salty Caramel Everything Bars

recipe: Better Homes & Gardens special addition: “Bars and Brownies”


3 Cups crushed pretzels
1/3 Cup sugar
1 Cup unsalted butter, melted
1/2 Cup unsalted butter
1/2 Cup whipping cream
1/4 Cup packed brown sugar
1 (11 oz.) pkg. caramel baking bits OR one (14 oz.) pkg vanilla caramels, unwrapped
2 Cup salted cocktail peanuts
1 Cup semi-sweet chocolate chips
1/2 Cup milk chocolate chips
1/2 Cup peanut butter flavor chips
1 Cup toffee bits

1. Preheat the oven to 325°  F. Line a 9x13x2 inch pan with double or heavy duty tinfoil. Spray pan with non-stick spray. Set aside. Make the crust: in a medium bowl combine the crushed pretzels, sugar and 1 cup milted butter. Press mixture into bottom of pan. In a medium bowl combine: semisweet chips, milk chocolate chips, peanut butter chips and toffee bits; set aside.

2. In a medium saucepan combine the remaining 1/2 cup butter, whipping cream and brown sugar. Cook and stir over medium heat until butter is melted and sugar is dissolved. Stir in the caramel bits. Cook and stir until caramel is melted and mixture is smooth. Stir in peanuts.

3. Quickly pour the caramel mixture over the pretzel crust and smooth out caramel to evenly distribute the peanuts. Sprinkle the chocolate chip mixture over the caramel layer and bake in preheated oven at 325° F for 25 minutes or until edges are bubbly and light brown. Cool in pan on a wire rack. Using the edges of the foil, lift the entire slab of bars out of the pan. Cut into bars.

To store: Layer bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.


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