Description
Ingredients
Crust Layer
2 cups crushed pretzels (fine crumbs, not powder)
¾ cup graham cracker crumbs (helps bind + matches photo texture)
½ cup unsalted butter, melted
¼ cup brown sugar, packed
Caramel Layer
1 cup soft caramels (like Kraft or Werther’s), unwrapped
3 tablespoons heavy cream
½ cup roasted salted peanuts, roughly chopped
½ cup crushed pretzels (small pieces, not crumbs)
Chocolate Ganache Layer
1 ½ cups semi-sweet chocolate chips (or chopped baking chocolate)
½ cup heavy cream (creates thick glossy ganache like the image)
Topping
Mini pretzel twists, broken or whole
Flaky sea salt
Instructions
Prep the Pan
Line an 8×8-inch square dish with parchment paper, leaving overhang for lifting. Set aside.
Make the Pretzel Crust
In a bowl, mix crushed pretzels, graham crumbs, melted butter, and brown sugar until evenly moistened.
Press firmly into the bottom of the pan — very tight and compact.
Refrigerate 15 minutes.
Make the Caramel Layer
Add caramels and heavy cream to a microwave-safe bowl.
Heat in 20–30 second intervals, stirring until completely smooth and glossy.
Stir in chopped peanuts and crushed pretzels.
Pour over the chilled crust and spread evenly.
Chill 20–30 minutes, or until slightly firm.
Make the Ganache
Heat heavy cream until steaming (not boiling).
Pour over chocolate chips, let sit 2 minutes, then stir until smooth and thick.
Spread over the caramel layer.
Finish & Chill
Immediately place mini pretzels on top and sprinkle with flaky sea salt.
Refrigerate 2–3 hours, or until fully set.
Slice & Serve
Lift out using parchment, cut into clean squares with a sharp knife.
Store in fridge up to 1 week.
Step-by-Step Guide
Follow these detailed instructions for perfect layers every time. First, ensure your pretzel crumbs are fine but not dusty; pulse in a food processor for 2-3 seconds at a time. For the crust, use the bottom of a flat glass to press the mixture into an even, compact layer—this prevents crumbling when sliced. When making the caramel, stir vigorously between microwave bursts to prevent scorching. For the ganache, ensure your cream is hot enough to melt the chocolate completely; if lumps remain, microwave the entire bowl for 10 more seconds and stir. The final chill is non-negotiable; allow a full 3 hours for clean, sharp cuts.
Serving Suggestions
These rich squares are best served slightly cool. Pair with a strong cup of black coffee or a glass of cold milk to balance the sweetness. For a dessert platter, arrange squares alongside fresh berries. To elevate a party, cut into smaller, bite-sized pieces. If gifting, layer squares between parchment paper in a decorative tin.
How-to Summary
Create a firm crust from pretzels, graham crackers, butter, and sugar. Chill. Melt caramels with cream, stir in peanuts and pretzel pieces, and spread over crust. Chill again. Pour hot cream over chocolate to make a ganache, spread over caramel, and top with mini pretzels and sea salt. Chill thoroughly before slicing.
Frequently Asked Questions
Can I use store-bought caramel sauce instead? No, the texture will be too runny. The wrapped caramels provide the necessary firm, chewy layer that holds its shape.
My ganache split or became grainy. How do I fix it? This means the cream was too hot. Stir in 1-2 teaspoons of warm cream to re-emulsify. If that fails, gently reheat the entire mixture over a double boiler.
How do I cleanly cut these bars? Use a very sharp knife, wiping it clean with a hot, damp cloth between each cut. For absolute precision, briefly dip the knife in hot water.
Can I make these gluten-free? Yes. Use certified gluten-free pretzels and graham crackers. Ensure all other ingredients, like caramel, are gluten-free.
Why is my crust crumbling? You likely didn’t press it firmly enough or the butter was not fully incorporated. Ensure the mixture resembles wet sand and is packed down tightly before chilling.
Common Mistakes to Avoid
- Using powdery pretzel crumbs for the crust layer, which creates a pasty texture.
- Overheating the caramel, causing it to seize or become too hard.
- Spreading the ganache on a warm caramel layer, which causes the layers to blend.
- Skipping the full chilling time, resulting in messy, gooey squares that won’t hold their shape.
- Omitting the graham cracker crumbs, which are essential for binding the pretzel crust.
Conclusion
This Pretzel Caramel Chocolate Ganache Bar masterfully combines sweet, salty, and crunchy elements into an irresistible treat. By following the detailed steps and avoiding common pitfalls, you can create a stunning, professional-quality dessert. The key lies in patient chilling for perfect layers. These bars are guaranteed to be the highlight of any gathering or a cherished homemade gift. Enjoy the delicious payoff of your careful preparation.