Description
Delight in these decadent Caramel Cookie Bars featuring a buttery cookie base, rich homemade caramel, crunchy candied pretzels, and a luscious chocolate drizzle. Perfectly balanced with a touch of flaky salt, these bars combine textures and flavors for an irresistible treat that’s ideal for dessert or a special snack.
Ingredients
Cookie Base
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 3 Tbsp granulated white sugar
- 1 large egg yolk
- ½ tsp vanilla extract
Caramel Sauce
- 1 cup granulated white sugar
- 6 Tbsp unsalted butter
- ½ cup heavy cream, room temperature
- ½ tsp flaky salt
Candied Pretzels
- ½ cup mini twisted pretzels
- 1 Tbsp butter
- 3 Tbsp white sugar
Chocolate Drizzle
- ¼ cup chocolate chips
- 1 tsp coconut oil or canola oil (to thin the chocolate sauce for easy drizzle)
Instructions
- Prepare the Cookie Base: Preheat your oven to 350°F (175°C) and line an 8-inch square baking tin with parchment paper, ensuring you have overhang on all sides for easy removal. Using a handheld or stand mixer fitted with a paddle attachment, beat the ½ cup of unsalted butter on high speed for about 1 minute until smooth. Add the 1 cup all-purpose flour, 3 tablespoons granulated sugar, 1 large egg yolk, and ½ teaspoon vanilla extract. Mix on high speed for 1-2 minutes until the mixture becomes crumbly. Use your hands to press the dough firmly and evenly into the prepared pan. Bake for 20 minutes until lightly golden, then allow it to cool completely, placing it in the fridge for 10 minutes to speed cooling if desired.
- Make the Caramel Sauce: In a non-stick saucepan over medium heat, add 1 cup granulated sugar. Whisk regularly with a balloon whisk as the sugar slowly melts; expect some clumping initially, but patience is key as it takes about 15 minutes to fully melt into a deep amber liquid. Once melted and deep amber in color, carefully add 6 tablespoons unsalted butter, removing the pan momentarily from heat to avoid bubbling over. Stir constantly while returning to low heat until butter is fully melted. Remove from heat and gradually whisk in ½ cup of room-temperature heavy cream until the caramel is smooth and creamy. Stir in ½ teaspoon flaky salt and let the caramel cool beside the stove.
- Candy the Pretzels: In a large skillet, melt 1 tablespoon butter with 3 tablespoons sugar over medium heat. Stir until the sugar dissolves and mixture bubbles. Add ½ cup mini twisted pretzels and sauté for about 2 minutes, stirring gently to coat each pretzel with the butter-sugar mixture. Spread the coated pretzels in a single layer on parchment paper and allow them to cool and harden at room temperature or in the fridge.
- Assemble the Bars: When the caramel is room temperature, pour it evenly over the cooled cookie base. Arrange the candied pretzels in neat rows on top of the caramel to facilitate easier cutting. Refrigerate the assembled pan to fully set the caramel—this can be done a day in advance without affecting quality.
- Slice and Drizzle Chocolate: For crisp slicing, freeze the bars for about 10 minutes before cutting into squares using the parchment paper overhang to lift. Melt ¼ cup chocolate chips with 1 teaspoon coconut or canola oil in 30-second intervals in the microwave, stirring between bursts until smooth. Drizzle the melted chocolate evenly over the cut bars. Serve and enjoy the rich, multi-textured treat!
Notes
- Use parchment paper with overhang to easily lift bars from the pan.
- When melting sugar for caramel, patience is essential to avoid burning or crystallization.
- Candied pretzels can be spread out immediately after coating to cool and harden properly.
- Refrigerate the bars to set the caramel fully before slicing for clean cuts.
- Freezing bars briefly before cutting helps prevent caramel from sticking and makes slicing neater.
- You can prepare the caramel and candied pretzels a day ahead to save time on assembly day.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
