It’s time for the 2nd recipe from the United Way Auction. Caramel Pretzel Bars. I pinned these a long time ago and knew they would be a crowd pleaser. The bar part of this recipe was more cake like than brownie but had a great flavor! It was much thicker than I thought it would be; could have maybe put in a large jelly roll pan to make thinner bars.
The winner of this batch of brownies was a lovely lady named Georgia. I found out that she has quite a sweet tooth and keeps a little chocolate stash in her desk drawer. I'll have to remember that when I have a chocolate emergency.
Caramel Pretzel Bars
From Cates World Kitchen
1 1/2 cups all purpose flour
2 tsp baking powder
1 tsp salt
1 cup butter
5 ounces unsweetened chocolate
1 cup packed brown sugar
1 cup granulated sugar
5 large eggs
2 tsp vanilla extract
3/4 cup roughly chopped thin pretzels
4 oz milk chocolate, melted
14 caramels, unwrapped
2 tbsp heavy cream
Preheat oven to 350 degrees. Grease a 9 x 13 pan and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a microwave safe bowl, melt the chocolate and butter in the microwave for 30 second bursts until the chocolate is melted and smooth, stirring after each burst.
Pour the chocolate mixture into a large bowl and add in the sugars. Mix to combine. Add the eggs and vanilla and mix well.
Gradually add in the flour mixture, mixing just until combined.
Pour into prepared pan and sprinkle the pretzels over the brownies. Bake for about 25 minutes, or until a toothpick comes out clean.
Allow brownies to cool for 20 minutes or so.
Place caramels and heavy cream in microwave bowl and again microwave in 30 second bursts until smooth, stirring between each burst. Drizzle the melted caramel evenly over the pretzels.
In another microwave safe bowl, melt the milk chocolate in the microwave for 30 second bursts until smooth, stirring between each burst. Drizzle over the brownies and let rest at room temperature until set. Cut into squares and serve with a big glass of milk! (Bars are best served at room temperature so caramel stays gooey.)